There’s something magical about a pot of chili simmering on the stove—especially when it’s my pumpkin black bean chili. I first stumbled upon this combo during a chilly autumn evening when my pantry was looking bare. That happy accident turned into my go-to cozy meal, perfect for weeknight dinners or lazy Sundays. The pumpkin adds this velvety sweetness that plays so nicely with the smoky spices, while the black beans give it that hearty, stick-to-your-ribs quality. Trust me, even my meat-loving friends ask for seconds of this vegetarian wonder. It’s become my little kitchen secret for feeding a crowd without fuss.
Why You’ll Love This Pumpkin Black Bean Chili
This chili is my ultimate comfort food hack, and here’s why it’ll become yours too:
- Effortless cozy meal: One pot, 35 minutes, and pantry staples—dinner’s done with minimal cleanup.
- Surprisingly rich flavor: The pumpkin makes it velvety while smoked paprika gives that campfire-smoked depth.
- Nutrition powerhouse: Packed with fiber and plant-based protein, it keeps you full for hours.
- Crowd-pleaser magic: Served with toppings or as-is, it wins over vegetarians and meat-eaters alike.
Ingredients for Pumpkin Black Bean Chili
Okay, let’s talk ingredients! This is where the magic begins – simple stuff that somehow transforms into something extraordinary. I’ve made this chili dozens of times, and here’s exactly what you’ll need (trust me, no fancy gourmet shops required):
- The Aromatics: 1 tablespoon olive oil (my everyday EVOO works great), 1 medium onion diced (yellow or white, whatever’s in your bin), 3 garlic cloves minced (fresh is best – that jarred stuff just doesn’t sing the same way)
- The Veggie Boost: 1 red bell pepper diced (that pop of color makes me happy)
- The Canned Goods: 1 can (15 oz) black beans drained and rinsed (give those beans a good shower to remove that starchy liquid), 1 can (15 oz) pumpkin puree (NOT pie filling – check the label!), 1 can (14.5 oz) diced tomatoes with their juices
- The Liquid Gold: 2 cups vegetable broth (homemade if you’re fancy, boxed if you’re practical like me)
- The Spice Brigade: 1 tablespoon chili powder (my secret? Sometimes I mix regular and ancho), 1 teaspoon cumin (that earthy warmth is everything), ½ teaspoon smoked paprika (this is what makes people ask “What’s that amazing smoky flavor?”), plus salt and pepper to taste
See? Nothing weird or hard to find. These are ingredients I bet you already have, or can grab on a quick grocery run. Now let’s make some chili magic happen!
How to Make Pumpkin Black Bean Chili
Alright, let’s get cooking! I’ve made this chili so many times I could probably do it in my sleep, but I’ll walk you through each step like I’m right there with you in the kitchen. Don’t worry—it’s foolproof!
Step 1: Sauté the Aromatics
First, grab your favorite big pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. Toss in your diced onions and let them dance around for about 5 minutes—you want them soft and translucent, not browned. When they start smelling sweet, add the garlic and red bell pepper. Stir for another 2 minutes until the garlic’s fragrance makes your kitchen smell like heaven.
Step 2: Build the Chili Base
Now the fun begins! Dump in those rinsed black beans, the whole can of pumpkin puree (yes, the whole thing!), the diced tomatoes with their juices, and the vegetable broth. This is when the magic starts happening—the pumpkin will look thick at first, but don’t panic! It’ll loosen up as it cooks.
Step 3: Spice It Up
Time for the flavor boosters! Sprinkle in your chili powder, cumin, smoked paprika, and a good pinch of salt and pepper. Stir everything together—you’ll see the color transform into this gorgeous deep orange. Now, here’s my pro tip: taste a spoonful and adjust the spices if needed. Want more smoke? Add another dash of paprika. Need more warmth? A pinch more cumin.
Step 4: Simmer to Perfection
Bring the chili to a gentle boil, then immediately reduce the heat to low. Let it bubble away for about 20 minutes, stirring occasionally. You’ll notice it thickens as it cooks—that’s the pumpkin working its magic. If it gets too thick for your liking, just splash in a bit more broth. The longer it simmers, the deeper the flavors get!
Serving Suggestions for Pumpkin Black Bean Chili
Here’s where you can get creative! I love topping mine with creamy avocado slices and fresh cilantro. A dollop of sour cream or Greek yogurt cools things down nicely. For heartier appetites, serve it over rice or with a hunk of warm cornbread to soak up all that goodness.
Storage and Reheating Tips
This chili actually gets better the next day! Store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water to loosen it up—the pumpkin loves to thicken as it cools. It freezes beautifully too—just portion it out and it’ll keep for 3 months!
Pumpkin Black Bean Chili Variations
Feel free to play around with this recipe! If pumpkin’s not your thing, swap in mashed sweet potatoes for a similar velvety texture. Kidney beans or pinto beans work great if you’re out of black beans. For extra heat, toss in diced jalapeños or a pinch of cayenne—your chili, your rules!
Pumpkin Black Bean Chili FAQs
Got questions? I’ve got answers! Here are the most common things people ask me about this chili (and trust me, I’ve heard them all):
- Can I use fresh pumpkin instead of canned? Sure! If you’re feeling ambitious, roast and puree a sugar pumpkin for about 1.5 cups of puree. But honestly? I stick with canned—it’s consistent, easy, and tastes just as good.
- How can I make it spicier? Oh, I’ve got you! Add diced jalapeños when you sauté the onions, or throw in a pinch of cayenne pepper with the spices. For serious heat lovers, a dash of hot sauce at the end works wonders.
- Is this chili freezer-friendly? Absolutely! It freezes like a dream. Just cool it completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight, then reheat gently on the stove.
- Can I use different beans? Of course! Kidney beans, pinto beans, or even chickpeas work great. Just keep the same measurement—one 15-ounce can, drained and rinsed.
- What if I don’t have smoked paprika? No worries! Regular paprika will do in a pinch, but you’ll miss that smoky depth. If you’ve got it, a tiny bit of chipotle powder can mimic that flavor.
Still have questions? Just ask—I’m here to help you make the best pumpkin black bean chili ever!
Nutritional Information
One bowl of this pumpkin black bean chili (about 1.5 cups) clocks in at around 220 calories, with 9g of protein and 10g of fiber. It’s hearty, healthy, and totally customizable to fit your diet!
I’d love to hear how your chili turns out! Snap a photo, leave a comment, or rate the recipe – your kitchen adventures inspire me.
Print35-Minute Pumpkin Black Bean Chili: Hearty & Irresistible
A hearty and flavorful pumpkin black bean chili that combines the sweetness of pumpkin with the richness of black beans and spices. Perfect for a cozy meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pumpkin puree
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until soft, about 5 minutes.
- Stir in garlic and red bell pepper, cook for 2 more minutes.
- Add black beans, pumpkin, diced tomatoes, and vegetable broth.
- Season with chili powder, cumin, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
- Serve hot, optionally topped with fresh cilantro or avocado.
Notes
- For a spicier version, add diced jalapeños or cayenne pepper.
- This chili thickens as it cools—add more broth if needed.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
