30-Minute Vegan Chili Pumpkin & Black Bean Skillet
30-Minute Vegan Chili Pumpkin & Black Bean Skillet is a delicious, hearty dish that brings together roasted pumpkin, black beans, and aromatic spices in a quick skillet meal. Ready in just 30 minutes, this vibrant chili is perfect for weeknight dinners or casual gatherings. It’s not only comforting but also entirely plant-based and packed with flavors that will leave everyone wanting more.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Vegan
Ingredients
Scale
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup pumpkin puree
- 1 bell pepper (red or yellow), diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 tsp cumin
- 2 tsp chili powder
- 2 tbsp olive oil
Instructions
- Prepare your ingredients by chopping the bell pepper and onion, and mincing the garlic.
- Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté for about 5 minutes until softened.
- Stir in minced garlic, cumin, and chili powder; cook for another minute until fragrant.
- Add pumpkin puree and black beans to the skillet; mix well.
- Pour in vegetable broth to achieve desired consistency; simmer for about 10 minutes.
- Taste and adjust seasonings if necessary before serving with optional toppings like avocado or cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Customize with kidney beans or add jalapeños for extra spice. For creamier texture, blend a portion of the chili before serving. Store leftovers in an airtight container for up to five days or freeze for longer storage.