Three Bean Pumpkin Chili

Three Bean Pumpkin Chili is the perfect comfort food for the autumn season! It’s warm, satisfying, and healthy. This fall favorite is a delicious, comforting vegan dish that goes well as a side or main course. It’s also a great potluck item!

Prep Time: 1-3 hours
Servings: 6

Ingredients

• • 2 tablespoons peanut, canola, or vegetable oil
  • 1 medium yellow onion, diced
  • Salt to taste
  • 4-5 garlic cloves, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet smoked paprika
  • 1 3/4 cups homemade pumpkin puree OR one (15 oz) can pumpkin puree
  • 2-3 teaspoons minced chipotles in adobo, to taste
  • 1 teaspoon tomato paste
  • 1 (28 oz) can crushed tomatoes (fire-roasted are nice)
  • 1 (15 oz) can red kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 2 cups water, plus more as needed
  • 1 (3 inch) cinnamon stick
  • Diced avocado for serving
  • Thinly sliced scallions for serving

Instructions

1. In a large pot, heat oil over medium heat. 
2. Add onion and a pinch of salt and cook, stirring frequently, for 6-8 minutes, or until the onion is translucent. 
3. Add garlic, chili powder, cumin, and paprika, and cook, stirring frequently, for another 30 seconds to a minute, or until the mixture is fragrant. 
4. Add pumpkin puree, chipotle, and tomato paste, and stir to combine. 
5. Add crushed tomatoes, beans, water, and a couple pinches of salt. 
6. Bring to a boil, then reduce the heat to keep the liquid at a bare simmer. 
7. Simmer, uncovered, for 1 to 3 hours, until the chili has thickened and tastes the way you want it. If simmering longer than 1 hour, keep an eye on the pot and add the occasional splash of water if it’s getting too thick. 
8. Remove the chili from the heat; remove and discard the cinnamon stick. Season with salt to taste. 
9. Ladle into bowls and top with avocado and scallions. Serve hot. 

Note: Like most chilis, this will only get better with time. It will keep, tightly covered, in the fridge for up to 3 days, or in the freezer for up to 4 months.

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