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Best Budget-Friendly Smoky Pumpkin Black Bean Chili

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A hearty, budget-friendly chili made with pumpkin puree, black beans, and kidney beans, featuring a smoky depth from smoked paprika. Perfect for busy weeknights, this velvety, rich chili costs under $10 to make and is a crowd-pleaser.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (15 oz / 425g) diced tomatoes, with their juices (fire-roasted preferred)
  • 1 can (15 oz / 425g) tomato sauce
  • 2 cups (480ml) vegetable broth (low-sodium preferred)
  • Fresh cilantro, chopped (for garnish)
  • Sour cream or Greek yogurt (for serving)
  • Shredded cheddar cheese (for serving)
  • Diced avocado (for serving)
  • Lime wedges (for serving)
  • Tortilla chips or cornbread (for serving)

Instructions

  1. Prep your vegetables (5 minutes): Dice the onion, bell pepper, and jalapeño (if using). Mince the garlic. Open all cans and drain and rinse the beans.
  2. Sauté the aromatics (8 minutes): Heat olive oil in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add bell pepper and jalapeño, cook for 2 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Bloom the spices (1 minute): Add smoked paprika, cumin, chili powder, oregano, cayenne, salt, and black pepper. Stir constantly for 30-60 seconds until fragrant.
  4. Add the pumpkin and tomatoes (2 minutes): Pour in pumpkin puree, diced tomatoes (with juices), and tomato sauce. Stir until smooth and fully incorporated.
  5. Add the beans and broth (1 minute): Add drained black beans, kidney beans, and vegetable broth. Stir well. Bring to a gentle boil over medium-high heat, then reduce heat to low.
  6. Simmer the chili (25-30 minutes): Let chili simmer uncovered, stirring occasionally, for 25-30 minutes until thickened and flavors meld.
  7. Taste and adjust (2 minutes): Taste and adjust seasoning with more salt, smoked paprika, or cayenne as needed.
  8. Serve and garnish (2 minutes): Ladle into bowls and top with desired garnishes like cilantro, sour cream, cheese, avocado, and lime wedges. Serve with cornbread or tortilla chips.

Notes

Don’t skip blooming the spices for deep flavor. Use fire-roasted tomatoes if available. Let chili rest 10-15 minutes before serving for best flavor. Chili tastes even better the next day. For a meaty version, brown 1 lb ground beef before adding onions. For slow cooker, sauté aromatics and spices on stovetop, then transfer to slow cooker and cook on low 6-8 hours or high 3-4 hours. To thicken, simmer longer or mash some beans. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin chili, black bean chili, budget-friendly chili, smoky chili, vegetarian chili, easy chili recipe, weeknight dinner

Find it online: https://dinadishes.com/best-budget-friendly-smoky-pumpkin-black-bean-chili/