Pumpkin Chili with Black Beans is a rich, comforting, and slightly sweet twist on classic chili. Combining creamy pumpkin puree, hearty black beans, aromatic spices, and a touch of warmth from chili powder, this dish is perfect for chilly evenings.

The pumpkin adds natural creaminess and subtle sweetness, which balances the heat from the spices beautifully. This vegetarian-friendly chili is filling, nutrient-packed, and incredibly flavorful. It’s ideal for weeknight dinners, meal prep, or even as a crowd-pleasing dish at fall gatherings.

Why I Love This Recipe

I love this pumpkin chili because it’s a deliciously unexpected twist on traditional chili. The pumpkin puree makes it creamy without needing cream, and the black beans provide hearty protein and fiber.

The flavors meld beautifully — sweet, savory, and spicy all at once. It’s a recipe that warms the kitchen with both aroma and comfort, making it perfect for fall or anytime you crave a cozy bowl of goodness.

Why It’s a Must-Try Dish

Unique Flavor: Creamy pumpkin adds depth and sweetness.
Vegetarian-Friendly: Packed with beans and veggies.
Perfectly Spiced: Warm spices with a gentle chili kick.
Comfort Food: Cozy, hearty, and filling.
Easy to Make: Simple ingredients, one-pot cooking.

Recipe Information

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 6–8
Calories: ~220 kcal per serving
Cuisine: American / Vegetarian
Course: Main course / Soup / Chili

Ingredients

1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced
1 medium carrot, diced
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
½ tsp ground cinnamon (optional, adds warmth)
¼ tsp cayenne pepper (optional, for heat)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can diced tomatoes
1 cup pumpkin puree (not pumpkin pie filling)
2 cups vegetable broth (or water)
Salt and pepper, to taste
1 tbsp lime juice
Optional toppings: sour cream, shredded cheese, chopped cilantro, diced avocado

Simple Cooking Directions

Sauté onion, garlic, bell pepper, and carrot in olive oil.
Add spices and cook until fragrant.
Stir in black beans, tomatoes, pumpkin, and broth.
Simmer 20–25 minutes until thickened.
Adjust seasoning, stir in lime juice, and serve hot with optional toppings.

Step-by-Step Preparation Method

Step 1: Sauté Vegetables

Heat olive oil in a large pot over medium heat. Add diced onion, garlic, bell pepper, and carrot. Cook for 5–6 minutes until vegetables are softened.

Step 2: Add Spices

Stir in cumin, smoked paprika, chili powder, cinnamon, and cayenne pepper. Cook for 1–2 minutes until fragrant.

Step 3: Add Beans, Tomatoes, and Pumpkin

Add black beans, diced tomatoes, pumpkin puree, and vegetable broth. Stir to combine.

Step 4: Simmer

Bring chili to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally. The chili should thicken slightly, and flavors should meld.

Step 5: Season and Finish

Taste and season with salt, pepper, and lime juice. Stir well.

Step 6: Serve

Ladle into bowls and top with optional toppings like sour cream, shredded cheese, avocado, or cilantro.

How to Serve

Serve hot in bowls with tortilla chips or crusty bread.
Great as a main course for lunch or dinner.
Pairs beautifully with rice, quinoa, or cornbread for a heartier meal.
Garnish with fresh cilantro, lime wedges, or a dollop of yogurt for added freshness.

Additional Recipe Tips

Use fresh pumpkin puree for a slightly sweeter and fresher flavor.
Adjust spices to your preference — add more chili powder for extra heat or reduce cayenne for mild chili.
Let the chili sit for 30 minutes after cooking — flavors deepen beautifully.
Blend a portion for a creamier texture if desired.
Add corn or zucchini for extra veggies.

Variations

Meaty Version: Add browned ground turkey, beef, or sausage.
Sweet Potato Chili: Replace pumpkin with diced sweet potatoes.
Spicy Kick: Add chopped jalapeño or hot sauce.
Creamy Chili: Stir in ¼ cup coconut milk or Greek yogurt before serving.
Mexican-Inspired: Top with tortilla strips, avocado, and shredded cheese.

Freezing and Storage

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portions for up to 3 months.
Reheating: Reheat on the stove over medium heat, adding a splash of broth if too thick.

🧰 Special Equipment Needed

Large pot or Dutch oven
Wooden spoon or spatula
Knife and cutting board
Measuring cups and spoons

FAQ

Q1: Can I use canned pumpkin or fresh pumpkin?
Yes, canned pumpkin puree works best. Fresh pumpkin can be roasted and mashed. Avoid pumpkin pie filling as it contains sugar and spices.

Q2: Can I make this chili vegan?
Yes! Use vegetable broth and omit cheese or sour cream toppings, or use plant-based alternatives.

Q3: Can I make it spicier?
Yes, add extra chili powder, cayenne, or chopped jalapeños.

Q4: Can I prep this ahead of time?
Absolutely. Make it a day ahead — flavors improve after sitting overnight in the fridge.

Q5: Can I freeze leftovers?
Yes, store in airtight containers or freezer bags for up to 3 months.

Conclusion

Pumpkin Chili with Black Beans is a cozy, nutrient-packed, and flavorful fall dish. The creamy pumpkin, hearty beans, and aromatic spices make it a comfort food favorite, perfect for chilly nights, meal prep, or family dinners.

It’s easy to make, endlessly customizable, and delicious whether served as-is or with toppings. This chili proves that pumpkin isn’t just for pie — it can shine in savory dishes too!