Pumpkin Sweet Potato Black Bean Chili


Photo credit: Jamie Vespa

Nothing says autumn like pumpkin and no, I’m not talking about pumpkin spice – to each their own I guess. This vegan chili boasts the best of autumn by blending the quintessential fall vegetable pumpkin with sweet potato and tomato which is rounded out with a little sweetness from cinnamon and the kick of chipotle chili powder –  and what a kick, simply divine. Be sure to have plain Greek yogurt on hand for the perfect cooling counterpart to the heat.

I didn’t have any pumpkin beer on hand but opted for a honey brown lager which worked just fine. Pumpkin & sweet potato are rich in carotenoids such as beta & alpha carotene which can be converted somewhat y the body to vitamin A and are both are potent antioxidants and have anti-inflammatory properties which help to reduce the risk for several cancers and cardiovascular disease. Rich in potassium, these vegetables can be part of a blood pressure-lowering dietary strategy – pretty amazing – truly a great example of “food as medicine”.

How to Make It

Prep time: 15 minutes

Total time: 45 minutes

Yield: Serves 6 (serving size 1 cup / 250 ml)


  • 2 tsp olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 1/2 cups peeled & diced sweet potato (about 1 large sweet potato)
  • 2 tsp brown sugar
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp chipotle chili powder
  • 1/2 tsp cinnamon
  • 1 (12 oz) pumpkin beer
  • 1 (15 oz) can black beans, drained & rinsed
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup vegetable broth
  • 3/4 cup pumpkin puree
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper


Step 1
  1. Heat olive oil in a Dutch over medium heat. Add onion; cook 2-3 minutes, until tender.
  2. Add next 7 ingredients (garlic through cinnamon), stir, and cook 3-4 minutes.
Step 2
  1. Pour in beer, stir and scrap any bits off the bottom of the pan.
  2. Stir in remaining ingredients.
  3. Bring to a boil, reduce to medium heat and simmer for 30-35 minutes, stirring often to prevent burning, until sweet potato is tender.

Recipe source & photo credit: Cooking Light

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