Spicy Pumpkin and Black Bean Chili

This spicy pumpkin and black bean chili is a hearty and flavorful dish that is perfect for a cold night. The pumpkin puree adds a touch of sweetness, while the black beans provide a boost of protein. The chili is also relatively easy to make, and can be tailored to your own taste preferences.

I first came up with this recipe a few years ago when I was looking for a way to use up some leftover pumpkin puree. I had never thought of using pumpkin in chili before, but I was pleasantly surprised by how well it worked. The pumpkin added a touch of sweetness and richness to the chili, without making it too sweet. I also added some black beans to the chili for a boost of protein and fiber. The result was a hearty and flavorful chili that was perfect for a cold night.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, pressed or minced
• 1 green bell pepper, chopped
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 (15 ounce) can pumpkin puree
• 1 (15 ounce) can black beans, rinsed and drained

Instructions

1. Sauté onion, garlic, and green pepper in a large pot over medium heat until softened.
2. Stir in chili powder, cumin, and smoked paprika and cook for 1 minute more.
3. Add pumpkin puree and black beans to the pot and bring to a simmer.
4. Reduce heat to low and simmer for at least 20 minutes, or longer if desired.
5. Serve with your favorite toppings, such as sour cream, cheese, or avocado.

Why It Works

• The pumpkin puree adds a touch of sweetness and richness to the chili.
• The black beans provide a boost of protein and fiber.
• The chili is relatively easy to make, and can be tailored to your own taste preferences.