Ingredients
Chili
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 8 ounces white button mushrooms finely chopped
- 4 cloves garlic minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika sweet or hot, as preferred
- 14 ounces ripe tomatoes finely chopped with their juices
- 1 15-ounce can plain pumpkin purée not pie filling
- 3 cups cooked black beans unsalted, drained; see notes for canned
- 1.5 cups water
- 0.75 teaspoon fine salt
Finish
- 2 tablespoons fresh lime juice
Equipment
- 5-quart heavy pot or Dutch oven
- wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Instant-read thermometer for reheating
Instructions
Build the base
- Heat the oil in a 5-quart heavy pot over medium-high heat. Add the onion and mushrooms. Cook for 10–12 minutes, stirring regularly, until the liquid mostly evaporates and the mushrooms develop brown edges. Lower the heat if the onion threatens to burn.
- Stir in the garlic for 30 seconds. Add cumin and paprika and stir for another 30 seconds. Add the tomatoes and scrape the bottom of the pot. Cook for 5 minutes, stirring, until they soften and release their juices.
Simmer and finish
- Stir in pumpkin, beans, water, and salt. Bring to a gentle simmer, then lower the heat and simmer uncovered for 15–18 minutes, stirring along the bottom regularly, until thick but spoonable. Add a little water if needed.
- Remove from heat and stir in the lime juice. Taste and adjust with additional salt only if needed. Divide into four equal portions. Optional toppings and extra seasoning are not included in the nutrition estimate.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 326kcalCarbohydrates: 51.4gProtein: 16.2gFat: 8.6gSaturated Fat: 1.4gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 5.2gSodium: 455mgPotassium: 1219mgFiber: 17.4gSugar: 9.7gVitamin A: 17961IUVitamin C: 25.6mgCalcium: 103mgIron: 5.9mg
Notes
- Use 516 g cooked, drained beans. Rinsed canned beans can replace them by drained weight; sodium will vary.
- Nutrition is an estimate per one-quarter of the recipe, calculated from USDA ingredient data with unsalted cooked beans; optional toppings and extra salt are excluded. Cooking changes vitamin levels.
- Refrigerate in shallow containers within two hours and use within three to four days. Reheat to 165°F (74°C).
- Prep and cooking times are estimates; use the texture cues in the instructions.
