Average Recipe
Prep Time
15 minutes
Wait Time
8 hours
Cook Time
30 minutes

Serve this warming vegan black bean pumpkin chili on a cold Autumn evening with a pot of brown rice. Set out bowls of diced red onion, chopped fresh chili peppers, sliced avocado, and extra cilantro for garnishes if desired. Black beans are high in polyphenols called anthocyanins. This is what gives black beans their dark purplish-black color. Anthocyanins have a high degree of antioxidant activity and help to reduce oxidative stress in the body. Add more anthocyanin-rich foods into your diet to decrease inflammation, reduce cardiovascular disease risk, and to feed beneficial gut microbes! 

Preparation Note

Place dry beans into a medium-sized bowl and cover with a few inches of water. Let them soak on your counter for about 8 to 24 hours. Then rinse and drain.

2 tablespoons extra virgin olive oil
1 medium onions diced
1 tablespoons smoked paprika
1 tablespoons ground cumin
1 teaspoons garlic powder
½ teaspoons chipotle chili powder
2 teaspoons sea salt
1 large red bell peppers chopped
2 small jalapeño peppers sliced
2 cups black beans (soaked for 8 to 24 hours)
4 cups water
1½ cups pumpkin purée
15 ounces fire-roasted crushed tomatoes
3 cups chopped kale
1 cups chopped cilantro