Pumpkin Chili with Black Beans

Introduction

Pumpkin Chili with Black Beans is a comforting and hearty dish that blends the sweetness of pumpkin with the savory, smoky flavors of traditional chili. Packed with protein-rich black beans, aromatic spices, and a touch of warmth from chili powder and cumin, this chili is perfect for crisp fall evenings, Halloween parties, or cozy weeknight dinners.

The pumpkin adds a creamy texture and natural sweetness that balances the heat, making it appealing for both adults and kids. This dish is also vegetarian-friendly, but can easily be adapted for meat lovers.

Why I Love This Recipe

I love this recipe because it’s healthy, satisfying, and bursting with flavor. The pumpkin gives the chili a velvety texture without the need for cream, while black beans provide protein and fiber to make it filling.

It’s a perfect one-pot comfort food that’s easy to prepare and warms both the heart and stomach. I also love how it embraces the flavors of fall—pumpkin, cinnamon, and smoked paprika—while still tasting like classic chili.

Why It’s a Must-Try Dish

• Seasonal & Cozy: Perfect for fall and Halloween-themed meals.
• Healthy & Hearty: Rich in fiber, protein, and nutrients.
• Flavorful: Balances sweetness, spice, and smokiness.
• Versatile: Vegetarian, vegan, or meat-adaptable.

Preparation and Cooking Time

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes
• Servings: 6–8 servings
• Calories: ~200–250 calories per serving

Cuisine and Course

• Cuisine: American / Fall-themed
• Course: Main Course / Soup / Chili

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 cup pumpkin puree (canned or fresh)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• 1/4 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro, or diced avocado

Simple Cooking Directions

1. Sauté onion, garlic, and bell pepper in olive oil until soft.
2. Add pumpkin puree, black beans, diced tomatoes, and broth.
3. Stir in spices and simmer for 20 minutes.
4. Adjust seasoning to taste and serve with optional toppings.

Step-by-Step Preparation Method

1. Heat Olive Oil: In a large pot, heat 1 tbsp olive oil over medium heat.
2. Sauté Vegetables: Add diced onion, minced garlic, and red bell pepper. Cook for 5 minutes until softened and fragrant.
3. Add Pumpkin & Beans: Stir in pumpkin puree, drained black beans, diced tomatoes (with juices), and vegetable broth. Mix until combined.
4. Season: Add chili powder, cumin, smoked paprika, cinnamon, salt, and black pepper. Stir well.
5. Simmer: Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until flavors meld and chili thickens.
6. Adjust Flavor: Taste and adjust seasoning if needed. Add more salt, pepper, or chili powder to suit your preference.
7. Serve: Ladle into bowls and top with shredded cheese, sour cream, cilantro, or avocado if desired.

How to Serve

• Serve in individual bowls with optional toppings.
• Pair with cornbread, tortilla chips, or crusty bread.
• Add a side of Halloween-themed toppings, like shredded cheddar in pumpkin shapes or sliced green onions as “vines.”

Additional Recipe Tips

• Use fresh pumpkin puree for a more robust flavor.
• For a creamier chili, stir in 1/4 cup coconut milk or heavy cream before serving.
• Add diced jalapeños for extra heat.
• Let chili rest for 10 minutes before serving to enhance flavors.

Variations

• Meaty Version: Add 1 lb ground turkey or beef and brown before adding vegetables.
• Spicy Pumpkin Chili: Include diced jalapeños or cayenne pepper.
• Vegan Version: Ensure vegetable broth is used; skip optional cheese toppings.
• Chunky Chili: Add corn, zucchini, or sweet potatoes for extra texture.

Freezing and Storage

• Storage: Refrigerate in an airtight container for up to 4 days.
• Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
• Reheating: Warm over medium heat, stirring occasionally, until heated through.

Special Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or spatula
• Ladle for serving

FAQ

Q: Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly. Avoid pumpkin pie filling—it’s sweetened and spiced.

Q: Can I make this chili ahead of time?
Absolutely! It tastes even better the next day after flavors meld.

Q: Can I adjust the thickness?
Yes – add more broth for a thinner chili or simmer longer for a thicker consistency.

Q: Can this be made spicy for adults?
Yes – increase chili powder or add cayenne pepper or chopped jalapeños.

Conclusion

Pumpkin Chili with Black Beans is a hearty, flavorful, and festive dish perfect for fall and Halloween. Creamy pumpkin, savory black beans, and warming spices create a comforting chili that’s nutritious, filling, and delicious. Easy to make, customizable, and ideal for parties or family dinners, this pumpkin chili is a seasonal must-try that will become a fall favorite.