Black Bean ‘n’ Pumpkin Chili: A Healthy Twist on a Classic Dish
When it comes to fall and winter, nothing beats a hearty bowl of chili. But if you’re looking for a twist on the classic beef and tomato recipe, consider trying out a Black Bean ‘n’ Pumpkin Chili. This recipe combines the rich flavor of black beans with the sweet and earthy taste of pumpkin, making it the perfect dish to warm you up on a chilly day.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 can pumpkin puree
- 1 cup vegetable broth
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper, to taste
Instructions:
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell peppers and cook for 5-7 minutes or until the vegetables are tender.
Add the can of diced tomatoes, black beans, and pumpkin puree to the pot and stir to combine.
Pour in the vegetable broth and add the ground cumin and chili powder. Stir well and bring the chili to a simmer.
Cover the pot and let the chili cook for 15-20 minutes, stirring occasionally, until the flavors have melded together.
Season the chili with salt and pepper to taste, and serve hot.
Tips:
For a little extra kick, you can add a chopped jalapeño pepper to the pot.
This chili is perfect for meal prepping – it can be stored in the fridge or freezer and reheated easily for a quick and delicious meal.
Conclusion
Black Bean ‘n’ Pumpkin Chili is a delicious and healthy alternative to traditional beef chili. With just a few simple ingredients, you can make a big pot of this hearty and flavorful dish that is perfect for cold weather. Give it a try and see how it becomes a new favorite in your household.
FAQ
Q: Is Black Bean ‘n’ Pumpkin Chili a healthy meal option?
A: Yes, this recipe is a healthy meal option. It is packed with fiber and protein from the black beans, and the pumpkin adds an extra dose of nutrients like Vitamin A and potassium.
Q: Can I make this chili in a slow cooker?
A: Yes, you can easily adapt this recipe for a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Q: Can I adjust the spiciness of the chili?
A: Yes, you can adjust the spiciness to your liking by adding more or less chili powder, or by adding a chopped jalapeño pepper to the pot.
Q: Can I freeze Black Bean ‘n’ Pumpkin Chili?
A: Yes, this chili freezes well. Simply let it cool completely before transferring to a freezer-safe container or bag. It can be stored in the freezer for up to 3 months.
Q: What are some toppings that go well with Black Bean ‘n’ Pumpkin Chili?
A: Some delicious toppings to consider include shredded cheese, sour cream, sliced avocado, chopped cilantro, and a squeeze of lime juice.
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