Home Healthy & Low-CalorieHearty Spiced Pumpkin and Black Bean Chili with Tangy Lime Crema
Healthy & Low-CalorieMain DishesQuick & Easy (30-Min)Vegetarian

Hearty Spiced Pumpkin and Black Bean Chili with Tangy Lime Crema

by Linda
written by Linda
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This Spiced Pumpkin and Black Bean Chili is the ultimate comfort food that combines rich pumpkin puree with hearty black beans for a nutritious and filling dish. The warm spices create a depth of flavor that perfectly complements the sweetness of the pumpkin, making it a must-try for any chili lover.

Topped with a creamy lime crema, this chili is not only delicious but also visually appealing, with vibrant colors and textures. It’s a fantastic option for a cozy dinner or meal prep for the week ahead. You can easily adjust the spice level to suit your taste, making it perfect for everyone at the table!

Hearty Spiced Pumpkin and Black Bean Chili with Tangy Lime Crema

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 300 calories 10g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pumpkin puree
  • 2 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • Salt and pepper to taste
  • 1/2 cup sour cream or Greek yogurt
  • Juice of 1 lime
  • Zest of 1 lime
  • Fresh cilantro, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic and diced bell pepper, cooking for another 2-3 minutes until softened.
  3. Add cumin, chili powder, and cayenne pepper, stirring well to coat the vegetables in the spices.
  4. Pour in the black beans, pumpkin puree, vegetable broth, and diced tomatoes. Stir to combine and bring to a boil.
  5. Reduce heat to low and let the chili simmer for about 20 minutes, stirring occasionally. Season with salt and pepper to taste.
  6. In a small bowl, mix together sour cream, lime juice, and lime zest to create the lime crema.
  7. Serve the chili hot, drizzled with lime crema and garnished with fresh cilantro.

Notes

Tip: For added depth, try roasting the pumpkin before adding it to the chili.

For a quicker version, you can use canned pumpkin puree and pre-cooked black beans to cut down on prep time. If you prefer a milder chili, reduce the amount of chili powder and omit the cayenne pepper.

This chili stores well in the refrigerator for up to 5 days and can also be frozen for up to 3 months. Reheat on the stove over low heat or in the microwave. Serve with crusty bread or over rice for a complete meal!

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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