Pumpkin Black Bean Chili


Fall is my favorite season for cooking. I love warm, hearty meals with lots of spice and full flavors. So no surprise that this Pumpkin Black Bean Chili is right up my alley. We used a pumpkin ale to meet the “hearty fall or winter beer” requirement. We served it over some leftover polenta (more on that in a future post), and garnished it with sour cream, sliced avocado, chopped green onions and shredded cheese.

This is one of the best chili dishes I’ve ever had. Vegetarian chili is often very bean heavy to add substance in the absence of meat. This Pumpkin Black Bean Chili is nice and thick without being overloaded with beans. If you can’t find the fire-roasted tomatoes the recipe calls for, you can probably use regular diced tomatoes, but I would definitely experiment with adding more spices and maybe even some crushed red pepper. The fire-roasted tomato flavor plays a big part in the overall taste, so you’ll want to try to make up for that in your seasoning.

To make this vegan, just leave out the cheese and sour cream!



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