Chipotle Pumpkin Black Bean & Chicken Chili
Prep time
Cook time
Total time
This flavorful chili is a great way to use up leftover canned pumpkin, and to warm up on a busy fall or winter day.
Recipe type: Entree
Cuisine: American
Serves: 4 to 6 servings
  • 2 tablespoons olive oil or other cooking oil
  • 1 medium onion, diced
  • 1 rib celery, sliced
  • 2 jalapenos, seeded and diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can black beans, drained and rinsed
  • ¾ pound cooked chicken, chopped
  • 1 cup pumpkin puree
  • 1 cup chicken broth
  • 1 chipotle in adobo sauce, minced
  • 1 teaspoon brown sugar
  • Salt, to taste
  • 2 green onions, sliced
  • Lime wedges, for serving
  1. Heat the oil in a Dutch oven or large saucepan over medium heat. Add the onion, celery, jalapenos, garlic, cumin, oregano, and pepper. Sauté for 5 to 8 minutes, or until the vegetables soften. Add the tomato paste and cook for 2 minutes.
  2. Add the tomatoes, black beans, chicken, pumpkin, chicken broth, chipotle, and brown sugar. Bring to boil. Reduce the heat to low. Simmer, stirring occasionally, for 1 hour, or until the chili thickens. Taste and season with salt, if needed.
  3. Garnish each bowl with green onions and serve with a lime wedge.
Recipe by Go Dairy Free at