Autumn is the season of comfort food, and a good hot dish is always ideal for warming up on cooler evenings. If you’re looking for a vegetarian option full of rich, hearty flavors, pumpkin and black bean chili is the perfect answer. This dish combines the sweetness of pumpkin with the creaminess of black beans, enriched by smoked spices that give a warm and enveloping touch. Not only is it easy to prepare, but it is also a dish that conquers everyone, vegetarians and non-vegetarians alike, thanks to its goodness and unique taste.
Ingredients
Preparation
Start by heating a drizzle of olive oil in a large saucepan. Add the chopped onion and fry over medium heat until soft and translucent. Add the minced garlic and chilli (if using), and cook for another minute, being careful not to burn it.
Add the diced pumpkin and brown for about 5 minutes, stirring occasionally. Then add the smoked paprika, cumin and coriander powder, continuing to mix to flavor the pumpkin well with the spices.
Pour the peeled tomatoes into the saucepan and crush them lightly with a wooden spoon to obtain a more homogeneous consistency. Also add the vegetable broth, bringing everything to the boil. Reduce the heat and cook for about 20-25 minutes, or until the pumpkin is tender.
When the pumpkin is ready, add the already cooked black beans and mix well. Add salt and pepper to taste and leave to cook for another 5-10 minutes, so that the flavors blend well.
Serve the pumpkin and black bean chili hot, garnished with fresh chopped cilantro. This dish is perfect to accompany with some crusty bread or rice, for a complete and satisfying dinner.
Pumpkin and black bean chili is a true autumnal treat, a dish that tastes of home and comfort, ideal for warming up with taste without giving up healthy, vegetable dishes. Enjoy your meal!
