Pumpkin Black Bean Chili

March 01, 2015


Heat a 4-quart pot over medium-high heat. Add the oil and onion. Sauté the onion for 3 minutes or just until beginning to brown. Add the farro and cook another 3 minutes. Add the tomato sauce and bring heat to a simmer, stirring regularly for about 5 minutes. Add the black beans (do not drain the liquid) and maintain the simmer.

Add the spices and stir to combine. Maintain the simmer for another 5–10 minutes, stirring occasionally, scraping the bottom of the pan to ensure none of the farro is sticking to the bottom. Taste a piece of the farro to see if it is nearing desired tenderness. It should have a soft bite, like cooked brown rice or oats. If the farro needs additional cooking, leave the heat at a simmer and continue stirring, checking the farro for desired tenderness in 2- to 5-minute increments.

Add the diced tomatoes, pumpkin purée and garlic. Stir to combine. Simmer an additional 5 minutes.

Garnish with pumpkin seeds and serve.

About this recipe

Recipe provided by The Food Literacy Center


  • 1 teaspoon grapeseed or canola oil
  • 1 white or yellow onion, or about 1 1/2 cups, diced
  • 1 cup farro, rinsed and drained
  • 1 (15-ounce) can tomato sauce
  • 3 (15-ounce) cans black beans
  • 2–4 teaspoons chili powder, more or less to taste
  • 2 teaspoons ground cumin
  • 1–2 teaspoons paprika, more or less to taste
  • 1 teaspoon chili flakes, optional
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Mexican oregano
  • 4 cups diced tomatoes
  • 1 (15-ounce) can pumpkin puree
  • 6 cloves garlic, minced Pumpkin seeds for garnish

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