Hearty chili with black beans, pumpkin, chipotle, and spices. Campfire depth and comforting warmth in each bite.
# Components:
→ Chili Base
01 - 1 tablespoon olive oil
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 2 tablespoons chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1-2 teaspoons minced chipotle peppers in adobo sauce
09 - 2 (15-ounce) cans black beans, rinsed and drained
10 - 1 (28-ounce) can crushed tomatoes
11 - 1 cup pumpkin puree
12 - 1 1/2 cups vegetable broth
→ For Serving
13 - Lime wedges
14 - Sour cream or Greek yogurt
15 - Fresh cilantro, chopped
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and red bell pepper and cook until softened, about 5-7 minutes. Stir in the minced garlic, chili powder, cumin, and smoked paprika, and cook for 1 minute until fragrant.
02 - Add the minced chipotle peppers in adobo sauce, black beans, crushed tomatoes, pumpkin puree, and vegetable broth to the pot. Stir well to combine all ingredients.
03 - Bring the chili to a simmer, then reduce heat to low. Cover and cook for 20-30 minutes, stirring occasionally, until the chili has thickened to your desired consistency. For a thicker chili, remove the lid during the last 10 minutes of simmering.
04 - Taste the chili and season with salt, freshly ground black pepper, and additional chipotle peppers if desired for more heat.
05 - Ladle the chili into bowls and serve hot, garnished with lime wedges, a dollop of sour cream or Greek yogurt, and chopped fresh cilantro.
