There’s something magical about a big pot of Pumpkin Black Bean Chili simmering on the stove. It’s the kind of dish that fills your kitchen with the warm, cozy scents of fall – think smoky paprika, earthy cumin, and just a hint of sweetness from the pumpkin. I first stumbled on this recipe years ago when I was craving something hearty but didn’t want to spend hours in the kitchen. Turns out, it’s become my go-to for chilly evenings, potlucks, and even lazy Sunday dinners. The best part? It’s packed with wholesome ingredients like black beans and pumpkin, making it as nourishing as it is delicious. Trust me, one bite of this chili, and you’ll be hooked!
Why You’ll Love This Pumpkin Black Bean Chili
This pumpkin black bean chili isn’t just another soup—it’s a bowl of pure comfort with some serious perks:
- Crazy flavorful: Smoky paprika and cumin dance with sweet pumpkin for layers of cozy fall flavor in every spoonful
- Weeknight easy: From chopping to simmering, you’re just 35 minutes away from dinner (yes, really!)
- Sneaky nutritious: Packed with fiber from beans and vitamin A from pumpkin—it’s health food that tastes like a treat
- Meal prep hero: Tastes even better the next day and freezes like a dream for future lazy nights
Ingredients for Pumpkin Black Bean Chili
Grab these simple ingredients – most are probably already in your pantry! The key is using good quality spices and that canned pumpkin (not pie filling, trust me – I learned that the hard way). Here’s what you’ll need:
- 1 tablespoon olive oil (or whatever oil you cook with)
- 1 medium onion, diced small (about 1 cup)
- 2 cloves garlic, minced (or 1 heaping teaspoon from a jar)
- 1 red bell pepper, chopped into small chunks
- 1 can (15 oz) black beans, drained and rinsed well
- 1 can (15 oz) pure pumpkin puree (the plain kind!)
- 1 can (14.5 oz) diced tomatoes with their juices
- 2 cups vegetable broth (chicken works too if that’s what you’ve got)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (regular works in a pinch)
- Salt and black pepper to taste (I start with 1/2 tsp salt)
How to Make Pumpkin Black Bean Chili
Now for the fun part – turning those simple ingredients into a pot of magic! Don’t let the word “chili” intimidate you. This recipe is practically foolproof, and I’ll walk you through each step. The key is building layers of flavor, one ingredient at a time. Grab your favorite big pot (I use my trusty Dutch oven) and let’s get cooking!
Step 1: Sauté the Aromatics
First, heat the olive oil over medium heat until it shimmers – about 1 minute. Toss in those diced onions and cook until they turn translucent, stirring occasionally (about 3-4 minutes). Next, add the garlic – careful not to burn it! – and stir for just 30 seconds until fragrant. Now throw in the red bell pepper and let everything mingle for another 3 minutes. You’ll know it’s ready when the peppers start to soften and your kitchen smells incredible!
Step 2: Combine Pumpkin and Beans
Here’s where the magic happens! Dump in your drained black beans (give them a good rinse first to remove that starchy can liquid), pumpkin puree, diced tomatoes with their juices, and vegetable broth. Stir everything together really well – I like to use a wooden spoon to break up any pumpkin clumps. The mixture will look thick at first, but don’t worry, it’ll loosen up as it cooks!
Step 3: Simmer to Perfection
Now for the best part – let that chili bubble away! Sprinkle in all your spices (chili powder, cumin, smoked paprika, salt, and pepper), give it one more good stir, then reduce the heat to low. Let it simmer uncovered for 20 minutes, stirring occasionally. Taste and adjust seasonings – want more heat? Add a pinch of cayenne! Too thick? Splash in more broth. The pumpkin will thicken the chili beautifully while soaking up all those amazing flavors.
Tips for the Best Pumpkin Black Bean Chili
After making this chili dozens of times (okay, maybe hundreds), I’ve picked up some tricks to make it truly unforgettable:
- Spice it your way: Start with the recipe amounts, then taste and adjust—I often add an extra pinch of chili powder or smoked paprika halfway through simmering
- Thickness matters: Love it thick? Let it simmer longer. Prefer soupier? Add broth 1/4 cup at a time until it’s just right
- Toppings make the meal: Don’t skip the fresh garnishes! Avocado, cilantro, lime wedges, or a dollop of sour cream take each bowl to the next level
- Patience pays off: Let it sit for 10 minutes off heat before serving—the flavors meld beautifully
Pumpkin Black Bean Chili Variations
This pumpkin black bean chili is seriously forgiving—I love playing with different add-ins depending on what’s in my fridge! Try swapping half the pumpkin for roasted sweet potatoes (game-changer!), or stir in cooked quinoa for extra protein. Meat lovers can brown some ground turkey with the onions, while vegans might toss in a handful of chopped mushrooms for earthy depth. The base recipe welcomes all sorts of creativity!
Serving Suggestions
This pumpkin black bean chili is a meal all on its own, but I love pairing it with warm cornbread or fluffy rice. A slice of avocado on top? Perfection!
Storing and Reheating Pumpkin Black Bean Chili
Here’s the beautiful thing about this pumpkin black bean chili – it gets even better as it sits! Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in portions (I use mason jars, leaving an inch at the top for expansion). When reheating, just warm it gently on the stove with a splash of broth to loosen it up. Pro tip: frozen chili tastes amazing thawed overnight in the fridge – the flavors have time to really meld together!
Pumpkin Black Bean Chili Nutrition
Here’s the scoop: each hearty bowl of this pumpkin black bean chili packs about 280 calories, 12g of protein, and a whopping 12g of fiber! Keep in mind, these numbers are just estimates—your exact nutrition will depend on the ingredients and toppings you use. But hey, one thing’s for sure: it’s a bowl full of wholesome goodness! For more information on the nutritional benefits of black beans, you can check out resources like USDA’s FoodData Central.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! If you’ve got fresh pumpkin, roast it first until tender, then puree it. Just make sure it’s smooth and not watery – you’ll need about 1 3/4 cups to match the canned amount.
Is this chili freezer-friendly?
Oh yes, it’s a freezer superstar! Cool it completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Can I make it spicier?
For sure! Add a pinch of cayenne pepper or a diced jalapeño with the bell pepper. Taste as you go – you can always add more heat!
What if I don’t have smoked paprika?
Regular paprika works fine, though you’ll miss that smoky depth. A tiny dash of liquid smoke (seriously, just a drop!) can help if you’re craving that flavor.
Can I add meat to this chili?
Totally! Brown some ground turkey or beef with the onions for a heartier version. It’s delicious either way!
Irresistible 35-Minute Pumpkin Black Bean Chili Recipe
A hearty and flavorful chili combining pumpkin, black beans, and spices for a comforting dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 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 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, cook until softened.
- Stir in red bell pepper and cook for 3 minutes.
- Add black beans, pumpkin, tomatoes, and vegetable broth.
- Season with chili powder, cumin, smoked paprika, salt, and pepper.
- Simmer for 20 minutes, stirring occasionally.
- Serve hot with optional toppings like avocado or cilantro.
Notes
- For extra spice, add cayenne pepper.
- Store leftovers in the fridge for up to 3 days.
- Freeze for longer storage.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
