Equipment
Ingredients
- 30 oz pumpkin puree, two 15-oz cans, unsweetened (not pumpkin pie filling)
- 29 oz canned diced tomatoes, two 14.5-oz cans, with juices
- 30 oz canned black beans, two 15-oz cans, drained and rinsed
- 3 oz chipotle peppers in adobo sauce, chopped, about half a 7-oz can (use less for a milder chili)
- 1 red bell pepper, seeded and chopped
- 1 yellow onion, small, peeled and chopped
- ½ teaspoon smoked paprika
- 1 tablespoon olive oil
- salt and pepper, to taste
- ¼ cup goat cheese, crumbled, optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the bell pepper and onion and cook, stirring occasionally, for 3-5 minutes until softened.
- In the slow cooker, combine the pumpkin puree, diced tomatoes with their juices, black beans, and chopped chipotle peppers in adobo sauce.
- Add the sautéed pepper and onion to the slow cooker and stir to combine.
- Stir in the smoked paprika and a pinch of salt and pepper.
- Cover and cook on high for 4 hours or on low for 7-8 hours, until thick and hot. Taste and adjust the salt, pepper and heat.
- Serve topped with crumbled goat cheese, if desired. Leave out the goat cheese for a vegan chili.
Notes
Heat level: chipotles in adobo are spicy. Start with 1-2 tablespoons chopped and add more to taste.
Stovetop: simmer everything in a large pot, partially covered, for 30-40 minutes, stirring often.
Instant Pot: sauté the pepper and onion, add the tomatoes and ½ cup water or broth, then the beans and chipotles, and spoon the pumpkin on top without stirring. Pressure cook on high for 8 minutes, then natural release for 10 minutes.
Storage: refrigerate up to 5 days or freeze up to 3 months.
Nutrition (estimated per serving)
Calories: 268kcalCarbohydrates: 46gProtein: 13gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 4mgSodium: 784mgPotassium: 1061mgFiber: 17gSugar: 11gVitamin A: 23028IUVitamin C: 49mgCalcium: 148mgIron: 7mg
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