Chipotle Pumpkin Black Bean Chili | Family Life Tips Magazine

Nothing Really Beats a Steamy Bowl of Chipotle Black Bean Chili on a Cool Day.

This ultra-quick and easy to make, chili recipe is flavor packed and delicious. Just add the ingredients into your dutch oven or cook it on you Stovetop in a large saucepan. Eitherway, this chili recipe will have everyone coming back for a second helping.

Prep time: 20 minutes
Cook time: 60-70 minutes
Servings: 4-6

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 2 jalapenos, seeded and chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground pepper
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) no-salt added canned diced tomatoes
  • 1 cup canned pureed pumpkin
  • 1 cup no-salt-added canned chicken broth
  • 1 can no-salt-added canned black beans, drained and rinsed
  • 1 can (12 1/2 ounces) no-salt-added chicken, drained
  • 1 chipotle in adobo sauce, finely chopped
  • 1 teaspoon brown sugar
  • salt, to taste
  • 2 green onions, finely chopped
  • lime wedges, for serving
  1. In a Dutch oven, or large saucepan over medium heat, heat oil. Add onions, celery, jalapenos, garlic, cumin, oregano and pepper. Cook, stirring, 5-8 minutes, or until vegetables soften. Add tomato paste and cook 2 minutes.
  2. Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, 1 hour, or until chili thickens. Add salt, to taste.
  3. Garnish with green onions and serve with lime wedges.

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Tip: Add preferred canned beans, such as white kidney beans, pinto or Romano beans, in place of or in addition to black beans.

Nutritional information per serving: 240 calories; 6 g fat; 35 mg cholesterol; 210 mg sodium; 29 g carbohydrates; 8 g fiber; 8 g sugar; 18 g protein; 7,390 IU vitamin A; 35 mg vitamin C; 98 mg calcium; 3.2 mg iron.

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