Three-Bean Pumpkin Chili

Name: Three-Bean Pumpkin Chili
Ingredients: 2 tablespoons peanut, canola, or vegetable oil; 1 medium yellow onion, diced; Salt to taste; 4-5 garlic cloves, minced; 2 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon sweet smoked paprika; 1 3/4 cups homemade pumpkin puree OR one (15 oz) can pumpkin puree; 2-3 teaspoons minced chipotles in adobo, to taste; 1 teaspoon tomato paste; 1 (28 oz) can crushed tomatoes (fire-roasted are nice); 1 (15 oz) can red kidney beans, drained and rinsed; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can pinto beans, drained and rinsed; 2 cups water, plus more as needed; 1 (3 inch) cinnamon stick; Diced avocado for serving; Thinly sliced scallions for serving

18 ingredients

4 steps

Ingredients

2 tablespoons peanut, canola, or vegetable oil
1 medium yellow onion, diced
Salt to taste
4-5 garlic cloves, minced
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon sweet smoked paprika
1 3/4 cups homemade pumpkin puree OR one (15 oz) can pumpkin puree
2-3 teaspoons minced chipotles in adobo, to taste
1 teaspoon tomato paste
1 (28 oz) can crushed tomatoes (fire-roasted are nice)
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
2 cups water, plus more as needed
1 (3 inch) cinnamon stick
Diced avocado for serving
Thinly sliced scallions for serving

Directions

1

In a large pot, heat oil over medium heat. Add onion and a pinch of salt and cook, stirring frequently, for 6-8 minutes, or until the onion is translucent. Add garlic, chili powder, cumin, and paprika, and cook, stirring frequently, for another 30 seconds to a minute, or until the mixture is fragrant. Add pumpkin puree, chipotle, and tomato paste, and stir to combine.
2

Add crushed tomatoes, beans, water, and a couple pinches of salt. Bring to a boil, then reduce the heat to keep the liquid at a bare simmer. Simmer, uncovered, for 1 to 3 hours, until the chili has thickened and tastes the way you want it. If simmering longer than 1 hour, keep an eye on the pot and add the occasional splash of water if it's getting too thick.
3

Remove the chili from the heat; remove and discard the cinnamon stick. Season with salt to taste. Ladle into bowls and top with avocado and scallions. Serve hot.
4

Like most chilis, this will only get better with time. It will keep, tightly covered, in the fridge for up to 3 days, or in the freezer for up to 4 months.