Roasted Pumpkin Black Bean Chili with Cinnamon
This chili features roasted pumpkin combined with slow-simmered black beans and aromatic spices, including cinnamon, resulting in a hearty and thick stew. The dish has a rich, comforting texture with tender vegetables and beans enveloped in a fragrant, flavorful broth.
Equipment
- Baking sheet
- Large pot
- Knife
- Cutting board
Ingredients
- 1 pound pumpkin peeled, seeded, and cut into chunks
- 2 cups black beans cooked or canned, drained and rinsed
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 teaspoon cinnamon ground
- 1 teaspoon smoked paprika
- 1 dash hot sauce optional
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Spread the pumpkin chunks evenly on a baking sheet, drizzle with olive oil, and toss to coat. Roast in the oven for about 25-30 minutes until the pumpkin is tender and slightly caramelized around the edges.
- While the pumpkin roasts, chop the onion and prepare the garlic by mincing it finely.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant.
- Add the minced garlic to the pot and cook for another 30 seconds until fragrant, but not browned.
- Once the pumpkin is roasted and cool enough to handle, gently mash or chop it into smaller pieces and add to the pot.
- Stir in the ground cinnamon, smoked paprika, and hot sauce if using, cooking for about a minute to release their aromas.
- Pour in the vegetable broth and bring the mixture to a simmer, stirring occasionally. Let it cook gently for about 15 minutes to blend the flavors.
- Add the cooked black beans to the soup and stir well. Continue simmering for another 10 minutes until everything is heated through and the flavors meld.
- Taste and season with salt and pepper as needed. Adjust spices or broth consistency if desired.
- Once the chili is thickened to your liking and all ingredients are tender, ladle it into bowls. Garnish with additional toppings if desired and serve hot.
Notes
Roasting the pumpkin enhances its sweetness and adds depth to the chili. Feel free to add chopped fresh herbs like cilantro or a squeeze of lime before serving for extra brightness.