Anti Inflammatory Pumpkin Black Bean Chili
This hearty, deeply spiced chili is the kind of pot you want simmering on the stove all weekend — rich, warming, and packed with ingredients that genuinely pull their weight. Pumpkin purée gives the base a velvety body while black beans bring plant-based protein and fiber, making every bowl as satisfying as it is nourishing. The spice lineup here is where the real magic happens: turmeric, cumin, smoked paprika, coriander, and cinnamon are all well-regarded for their inflammation-fighting properties, and together they create a flavor that's complex without being fussy. Extra virgin olive oil starts the whole thing off right, gently softening the onion, red bell pepper, garlic, and jalapeño before the spices bloom in the pan. A squeeze of fresh lime juice at the finish brightens everything up, and optional avocado slices on top add creamy healthy fats that round out the bowl beautifully. It makes 6 generous servings, so it's ideal for meal prep — the flavors only get better the next day.
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Learn more →Ingredients
6 servings
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 2 tsp ground cumin
- 1 ½ tsp smoked paprika
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 can (15 oz) pumpkin purée
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
Heat the 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 6–8 minutes.
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