Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes, filling your kitchen with a sweet, fragrant aroma.
1 tablespoon olive oil
Add minced garlic, smoked paprika, cinnamon, and chili powder to the pot. Stir constantly for about 30 seconds until fragrant and the spices bloom, turning the mixture a deeper hue.
1 tablespoon olive oil
Pour in the canned pumpkin, stirring it into the spice mixture. Cook for 2-3 minutes, allowing the pumpkin to warm through and develop a richer color and aroma.
1 tablespoon olive oil
Add drained black beans and the vegetable broth to the pot. Stir to combine everything evenly, and bring the mixture to a gentle simmer.
1 tablespoon olive oil
Reduce the heat to low and let the chili simmer uncovered for about 15-20 minutes, stirring occasionally. You'll see the sauce thicken and become velvety, with flavors melding beautifully.
Taste the chili and add salt as needed. If desired, stir in a tablespoon of maple syrup to balance the smoky spice and mellow the overall flavor.
1 tablespoon olive oil
Once the chili reaches a thick, uniform consistency and smells deeply savory with a hint of sweetness, turn off the heat.
Serve the pumpkin chili hot, garnished with your favorite toppings like chopped herbs, sour cream, or shredded cheese if desired.
