Looking for a vegetarian dish that is both healthy and delicious? Look no further because this Chipotle Pumpkin Black Bean Chili is a sweet and savory dish that is a must-try! The thickness of this chili mixed with numerous seasonings will make it seem like a “comfort food” when in reality it’s actually full of nutrients, making it a healthy, nutritious meal. This recipe calls for not one, but TWO tomato-based products—canned diced tomatoes and tomato paste—providing you with double the nutrition content associated with tomatoes. Once you saute the vegetables, add the tomato products, protein of choice, seasonings, and garnish with green onions, you will have yourself a heart-warming dish in no time!
What’s so special about canned tomato products? They contain lycopene, which is a plant compound (carotenoid) that gives tomatoes their vibrant red color and when it’s cooked into meals, the nutritional value is increased. In this recipe, a healthy fat (olive oil) is mixed into the pot, which increases the nutritional value of the dish because studies have shown that consuming tomato products with a healthy fat enables you to achieve maximum health benefits. When you increase the amount of tomatoes in your diet, you are also reducing your risk of certain diseases and cancers due to the positive correlation between lycopene and health benefits. In addition to its numerous health benefits, canned tomato products are easily accessible and affordable for the general public. They have a long shelf life, which enables you to stock up your pantry and reduce your grocery store runs—especially when time is of the essence. So make sure to grab some canned tomato products on your next trip to the market and create a delicious meal that your whole family is guaranteed to enjoy!
Get the full recipe for Chipotle Pumpkin Black Bean Chili by visiting our friends at Produce for Better Health.
For other delicious recipes, check out some of our favorites:
Pan Seared Pork Chops with Bourbon Peach Compote
Easy Chicken Curry
Chipotle Tomato Rice Power Bowl
The Southwestern flavors of this completely plant-based, gluten-free Black Bean Corn Chili make it an easy satisfying meal anytime of the year—you can also cook it up quickly in an Instant Pot.
1 pound dried black beans
4 cups water
2 cups vegetable broth
2 cups frozen sweet corn
1 yellow onion, diced
1 – 6 ounce can tomato paste
3 cloves garlic, minced
½ tablespoon agave nectar
1 tablespoon barbeque sauce
1/2 teaspoon red pepper flakes
1 teaspoon chili powder
1/2 teaspoon turmeric
1 teaspoon cumin
- Soak black beans in a pot filled with water overnight. Discard water.
- Place drained, soaked beans in a large pot. Add remaining ingredients.
- Bring to a simmer and then reduce heat to medium heat. Cook for about 60-70 minutes, until chili is thick and beans are tender.
Slow Cooker Directions: You may cook this chili in a slow-cooker during steps 2 – 3. Cook on high setting for 4 – 5 hours or on low setting for 8 – 10 hours.
Instant Pot Directions: Place all ingredients in the container of the Instant Pot. Press “Bean/Chili” setting. Cook according to manufacturer’s directions. Serve immediately.
Variations: Substitute red beans or pinto beans for black beans.
Serving Size: 1
Amount Per Serving:
Calories: 258Total Fat: 1gSodium: 86mgCarbohydrates: 51gFiber: 11gSugar: 6gProtein: 14g
For more soup recipes, check out:
Curried Leek Vegetable Soup
Smoky Lentil Chili
Classic Tomato Soup