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Gluten-free Pumpkin Black Bean Chili ingredients

Gluten-Free Pumpkin Black Bean Chili

This Pumpkin Black Bean Chili is a delicious Fall twist with a pleasant surprise – along a surprising kick of nutrition.
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Ingredients
  

  • 1 medium onion
  • 3  garlic cloves - minced
  • 2 medium-sized sweet potatoes
  • 2 medium-sized red potatoes
  • 2 15 oz. cans of organic black beans
  • 1 28 oz. can of diced or crushed tomatoes
  • 1 15 oz. can of organic pumpkin puree
  • 2 Tbsps. chili powder
  • 1 tsp ancho chili (optional)
  • 1 tsp cinnamon
  • dash sea salt
  • 1-2 Tbsps. Olive oil

Instructions
 

  • Prepare the beans: You have 3 options:
    Rinse the canned black beans well and place in a bowl. Add one piece of Kombu, or a bay leaf, to the bowl and set aside for about two hours, or overnight, prior to making the Chili.
    Or, you can boil the beans in water with an added bay leaf or piece of kombu for 20 minutes to minimize the gassiness of the beans.
    Alternately, you could rinse the beans and add them right to the Chili if you so desire.
  • Place a splash of olive oil in the bottom of a large soup pot.
  • Dice the onion. Turn the pot on medium heat, add the onion, cooking about 3-5 minutes before adding the potatoes.
  • Peel and chop the sweet potatoes and potatoes. Add them to the pot.
  • Add the can of tomatoes to the pot and stir. Next, add the can of pumpkin to the pot and mix to combine.
  • Peel and mince the garlic cloves. Add the garlic to the pot along with all of the spices.
  • Add one cup of water to the pot as this will be a thick mixture. You need more moisture to cook the potatoes, or thin this down a little without the potatoes.
  • Let the mixture come to a boil, then turn down to medium-low heat.
    The potatoes need about 20-25 minutes to soften. Keep an eye on the liquid level so it doesn’t go down too much. You may need to add a bit more water, but be careful not to add too much, or you may end up with soup.
    Watch the pot and stir every few minutes.
  • Add the beans to the pot about 10 minutes after the potatoes were added. Add more water if needed, again not too much, this should be a nice thick chili.
    Let this simmer about 30 minutes, on low heat.
  • This is a hearty dish served alone. Or serve over brown rice, pasta or sautéed greens, add a zucchini muffin or pumpkin muffin on the side.

Notes

You can add the potatoes for a heartier dish but this is just as delicious without them. You can also just use sweet potatoes.
Use crushed tomatoes for a smoother chili, and diced tomatoes for a chunkier mixture.
When purchasing canned pumpkin puree - make sure you’re buying organic pumpkin puree, not pumpkin pie filling, which typically has added sugar and spices.
Optional: Instead of using canned pumpkin, purchase a fresh pumpkin from the local farm or Farmer’s Market to bake and mash yourself.
 
Keyword black bean, cinnamon, dairy-free, easy gluten-free, fall recipe, gluten-free, pumpkin, pumpkin chili, sweet potato, tomatoes