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Pumpkin Sweet Potato Black Bean Chili

Photo: Jamie Vespa
Active time 15 mins
Total time 45 mins
Yield

Serves 6 (serving size: 1 cup)

The ultimate vegetarian chili powered by fall flavors. Sweet potato, black beans, and plenty of aromatics simmer in a velvety, pumpkin-infused tomato broth that is ultra rich and comforting. A pinch of cinnamon and dash of chipotle chili powder add a robust flavor profile that will warm you up from the inside out. Add any pumpkin-flavored beer you like. As far as toppings, the sky is the limit. We swoon over a hearty dollop of 2% Greek yogurt, fresh cilantro, and green onion.

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 1/2 cups peeled and diced sweet potato (about 1 large sweet potato)
  • 2 teaspoons brown sugar
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon cinnamon
  • 1 (12-oz) pumpkin beer
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (14.5-oz) can petite diced tomatoes
  • 1 cup cup vegetable broth
  • 3/4 cup pumpkin puree
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 174
  • fat 2 g
  • satfat 0 g
  • protein 8 g
  • carbohydrate 30 g
  • fiber 7 g
  • sugars 8 g
  • cholesterol 0 mg
  • sodium 509 mg

How to Make It

  1. Heat olive oil in a Dutch over medium heat. Add onion; cook 2-3 minutes, until tender. Add next 7 ingredients (garlic through cinnamon), stir, and cook 3-4 minutes.
  2. Pour in beer, stir and scrap any bits off the bottom of the pan. Stir in remaining ingredients. Bring to a boil, reduce to medium heat and simmer for 30-35 minutes, stirring often to prevent burning, until sweet potato is tender.