Anti Inflammatory Moroccan Cinnamon-Spice Pumpkin & Black Bean Chili
This deeply fragrant, plant-based chili is the kind of pot you want simmering on the stove all weekend — rich, warming, and complex in all the right ways. The Moroccan-inspired spice blend of cumin, coriander, cinnamon, turmeric, and smoked paprika does serious heavy lifting here, and each of those spices brings well-documented anti-inflammatory properties to the bowl. Pumpkin purée gives the base a velvety body while adding a subtle sweetness that plays beautifully against the crushed tomatoes and earthy black beans. Fresh ginger and garlic are bloomed in olive oil early in the process, which coaxes out their full flavor and ensures their beneficial compounds are front and center. A splash of fresh lemon juice stirred in at the end brightens everything up and keeps the flavors from feeling heavy. This recipe makes six generous servings, so it's ideal for meal prep — the flavors only get better the next day. Top with fresh cilantro and a drizzle of good olive oil, and you've got a bowl that looks as impressive as it tastes.
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Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, finely diced
- 1 large red bell pepper, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 ½ tsp ground cinnamon
- 1 tsp ground turmeric
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (15 oz) pumpkin purée
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium vegetable broth
- 1 tbsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 tbsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- 2
Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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