Pumpkin puree makes this black bean chili thick and creamy without dairy. Whole black beans and diced red bell pepper add texture, while cumin and smoked paprika bring savory depth. Stirring lime juice in at the end brightens the pot. This is an original vegetarian fall variation, and the base recipe is also vegan.
Pumpkin puree thickens the pot
The puree blends into the tomato sauce, so you do not need to blend the finished chili or simmer it for hours. Choose plain, unsweetened pumpkin puree rather than seasoned pumpkin pie filling. The pumpkin adds a gentle background flavor, while the goal remains a savory chili. Wait until the consistency is right before balancing it with lime.
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At a glance
Pumpkin Black Bean Chili with a Creamy Texture and a Bright Lime Finish
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 45 min
- Yield
- 4 main-course servings
Ingredients for 4 main-course servings
Prep: about 15 minutes. Cooking: about 30 minutes. Total: about 45 minutes with already cooked pumpkin puree and beans. You will need a large 3–4 liter / 3–4 quart pot, a strainer and a citrus juicer. Metric weights are the nutrition basis; US measures are approximate.
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| Amount | Ingredient |
|---|---|
| 400 g / about 1⅔ cups | plain cooked pumpkin puree*, unsweetened and unseasoned |
| 480 g / about 3 cups | cooked black beans*, rinsed and drained (usually two 14–15 oz cans; check the actual drained weight) |
| 400 g | / one 14 oz can diced tomatoes* with their juice |
| 1 | large red bell pepper (about 200 g / 7 oz trimmed), finely diced |
| 150 g / about 1 cup | peeled, finely diced onion |
| 2 | garlic cloves (about 10 g), finely chopped |
| 20 g / about 1½ tablespoons | olive oil* |
| 30 g / about 2 tablespoons | tomato paste* |
| 250 ml / about 1 cup | water, plus more to loosen as needed |
| 2 teaspoons | ground cumin* (about 4 g) |
| 1 teaspoon | mild smoked paprika* (about 2 g) |
| ⅛ teaspoon | cayenne pepper* to start (about 0.25 g), plus more to taste |
| ½ teaspoon | fine salt* to start, using less initially for salted beans* |
| ¼ teaspoon | freshly ground black pepper* |
| 30 ml / 2 tablespoons | lime juice, using 1 tablespoon initially, plus optional lime wedges to serve |
| — | Optional: a few fresh cilantro leaves to serve |
How to make creamy pumpkin black bean chili
- Drain the black beans in a strainer, rinse thoroughly and weigh out 480 g. Prepare the bell pepper, onion and garlic. If using home-cooked beans, make sure they are fully tender before adding them; dried beans cannot cook directly in the short time used here.
- Heat the olive oil in the large pot over medium heat. Cook the onion and bell pepper for 7–8 minutes, stirring regularly. Add the garlic for 30 seconds. Stir in the tomato paste and cook for about 1 minute without letting it darken excessively.
- Add the ground cumin, smoked paprika and initial small amount of cayenne pepper. Stir for just 20–30 seconds, then immediately add the diced tomatoes and 250 ml water. Stir in the pumpkin puree until evenly combined with no lumps.
- Add the drained black beans, initially ½ teaspoon salt (less for salty beans) and black pepper. Bring to a boil, then simmer gently with the lid slightly ajar for about 18–20 minutes. Stir regularly, scraping across the bottom, because thick pumpkin puree can catch. Add small splashes of water if it becomes too thick.
- When the bell pepper is tender and the chili is hot throughout, check the consistency: it should be thick and spoonable but still slowly flow off a spoon. Simmer uncovered for a few minutes if thin, or loosen with water if too thick. Turn off the heat and stir in 1 tablespoon lime juice.
- Taste and adjust: gradually add the remaining lime juice according to the sweetness of the pumpkin and acidity of the tomatoes. Adjust the salt and black pepper, and add another small pinch of cayenne pepper if wanted. Keep the heat from overwhelming the pumpkin. Divide among four bowls and add optional cilantro and lime wedges.
Use puree rather than pumpkin chunks
The puree provides the creamy texture here. To make your own, cook pumpkin until tender, blend smooth and then weigh out 400 g. Different pumpkin varieties and packaged purees contain different amounts of water, so adjust the liquid in the pot. Making puree from scratch adds time beyond the recipe total.
Balance lime and heat at the end
Reduction changes how acidity tastes. Get the consistency right before making your final lime and salt adjustments. Cayenne pepper is a concentrated hot chile powder, not a mild American chili seasoning blend; do not substitute the same volume of a blend and expect the same result. Start cautiously for guests who prefer mild food.
Make ahead and reheat
Cook the chili a day ahead if useful. Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Use within 3 days. Reheat thoroughly to at least 74°C / 165°F while stirring, adding water if needed, then readjust the lime. The cooled chili can also be frozen in portions without garnish.
What to serve alongside
The four servings are calculated without a side. Add bread, rice or tortilla chips to suit your appetite. For a vegetarian but non-vegan addition, offer plain yogurt separately. These accompaniments change the nutrition and are not included in the base calculation.
Estimated nutrition per serving
Approximately 304 calories, 51 g carbohydrate, 14 g protein and 7 g fat per serving (one quarter of the chili). Based on 480 g cooked, drained beans, 400 g plain pumpkin puree and all base ingredients. Bread, rice, chips, yogurt and optional garnish are excluded. Products and portion sizes change these estimates; salt added to taste is not represented by a precise sodium value.
Use only fully cooked beans. Check packaged ingredient labels and allergen statements. Bread, tortilla chips and dairy toppings are optional and may add allergens. Stir hot, thick chili carefully to avoid splashes.
Recipe by myai
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