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Pumpkin Black Bean Chili with Avocado Cream | Healthy Make-Ahead Fall Dinner

This cozy Pumpkin Black Bean Chili brings together the rich flavors of pumpkin, black beans, and spices for a comforting and hearty fall dish. The addition of a fresh avocado cream adds the perfect balance. It’s a great option for make-ahead fall dinners and is also vegetarian.
Course Main Course
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4

Ingredients

  • 2 15 oz Cans of Black Beans, Drained & Rinsed
  • 1 15 oz Can of Pumpkin Puree
  • 1 15 oz Can of Diced Tomatoes
  • 1 Small Onion, Diced
  • 2 Cloves Garlic, Minced
  • 2 Cups Vegetable Broth
  • 1 Tsp Cumin
  • 1/2 Tsp Smoked Paprika
  • 1 Ripe Avocado
  • 1 Tbl Lemon Juice
  • Salt/Pepper to Taste
  • Fresh Cilantro Optional (Garnish)

Instructions

  • Cook the aromatics: In a large pot, sauté the diced onion and minced garlic over medium heat until softened, about 3-4 minutes.
  • Add the base: Stir in the black beans, canned pumpkin, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, stirring occasionally.
  • Make the avocado cream: In a blender or small bowl, mash the avocado, lime juice, salt, and a splash of water until smooth and creamy.
  • Serve: Ladle the chili into bowls and drizzle with the avocado cream. Garnish with fresh cilantro if desired.
  • This makes 4 servings. Each serving is 2 WW Points. Enjoy!