Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree
  • 2 cans (15 oz each) black beans, rinsed and drained
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 cup low-sodium vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add the diced onion and red bell pepper, cooking for 5–7 minutes until the vegetables are translucent and soft.
  2. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  3. Add the chili powder, cumin, smoked paprika, salt, and pepper directly to the sautéed vegetables. Stir constantly for 1–2 minutes until the spices darken slightly.
  4. Stir in the pumpkin puree until well combined.
  5. Pour in the fire-roasted tomatoes with juices, drained black beans, and vegetable broth.
  6. Bring the mixture to a gentle boil, then reduce heat to low and simmer.
  7. Stir in the fresh lime juice before serving to brighten the flavors.