There’s something about the first crisp evening of autumn that calls for slow-simmered comfort—and this creamy, spiced pumpkin & black bean chili answers the call in full. As you stir the pot, the aroma of garlic, smoked paprika and cumin fills the kitchen, a gentle whisper of cozy evenings ahead. The rich orange-hued pumpkin puree blends into a hearty tomato base, offering a silky texture that envelops tender black beans and sweet corn kernels.
Each spoonful marries warmth and satisfaction: the soft pumpkin beneath, the lively bite of beans, the smoky edge of chilies, and a bright splash of cilantro on top. Inspired by fall’s bounty and the spirit of traditional chili, this version brings an unexpected twist—without sacrificing comfort.
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté until it becomes translucent and just begins to take on a golden edge (about 5 minutes).
- Add the minced garlic and stir for about 30 seconds until fragrant—your kitchen should smell aromatic with a hint of sweet onion and garlic.
- Increase the heat to medium-high, add the ground meat and break it up with a wooden spoon. Cook until browned and no longer pink, about 8 minutes. As it browns, you’ll hear a light sizzle and see little golden bits forming at the bottom.
- Stir in the pumpkin puree, diced tomatoes (with their juice), tomato paste, drained black beans, sweet corn, and broth. Mix everything until the pumpkin has melted into the tomato base, forming a rich orange-red stew.
- Sprinkle in the smoked paprika, cumin, chili powder, cinnamon, and season generously with salt and pepper. Stir until the spices are fully enveloped in the chili—see the swirl of pumpkin and tomato turning into a deeper hue.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally. During this time the flavors meld, the pumpkin rounds out the acidity of the tomatoes, and the chili thickens.
- Remove the lid and let the chili simmer uncovered for another 10-15 minutes, until it reaches your preferred consistency (slightly thick yet spoonable). Adjust seasoning if needed.
- Serve hot in bowls and top with your choice of sour cream or yogurt, cheddar, fresh cilantro, and jalapeño slices for a pop of color and spice.
Tips & Variations
- Tip: If the chili gets too thick when reheated, stir in a splash of broth or water to loosen the texture.
- Variation (Vegan): Use a plant-based ground “beef” substitute or skip the meat entirely and add 1 extra can of beans and chopped sweet potato. Use vegetable broth.
- Flavor Twist: For deeper warmth, add ½ tsp chipotle powder and a square of dark chocolate (70 % cacao) in the last 5 minutes of simmering.
- Make-Ahead: This chili tastes even better the next day after flavors have had time to settle. Let it cool, refrigerate, and just reheat on the stovetop when ready.
- Gluten-Free: Ensure your tomato paste and broth are gluten-free labeled (most are). Beans and pumpkin puree are naturally gluten-free.
Nutrition Facts (approximate per serving)
- Calories: 310 kcal
- Protein: 22 g
- Carbs: 28 g
- Fat: 12 g
- Fiber: 7 g
- Sugar: 6 g
- Sodium: 540 mg
Ingredients
Method
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté until it becomes translucent and just begins to take on a golden edge (about 5 minutes).
- Add the minced garlic and stir for about 30 seconds until fragrant—your kitchen should smell aromatic with a hint of sweet onion and garlic.
- Increase the heat to medium-high, add the ground meat and break it up with a wooden spoon. Cook until browned and no longer pink, about 8 minutes. As it browns, you’ll hear a light sizzle and see little golden bits forming at the bottom.
- Stir in the pumpkin puree, diced tomatoes (with their juice), tomato paste, drained black beans, sweet corn, and broth. Mix everything until the pumpkin has melted into the tomato base, forming a rich orange-red stew.
- Sprinkle in the smoked paprika, cumin, chili powder, cinnamon, and season generously with salt and pepper. Stir until the spices are fully enveloped in the chili—see the swirl of pumpkin and tomato turning into a deeper hue.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally. During this time the flavors meld, the pumpkin rounds out the acidity of the tomatoes, and the chili thickens.
- Remove the lid and let the chili simmer uncovered for another 10-15 minutes, until it reaches your preferred consistency (slightly thick yet spoonable). Adjust seasoning if needed.
- Serve hot in bowls and top with your choice of sour cream or yogurt, cheddar, fresh cilantro, and jalapeño slices for a pop of color and spice.
Notes
- Tip: If the chili gets too thick when reheated, stir in a splash of broth or water to loosen the texture.
- Variation (Vegan): Use a plant-based ground “beef” substitute or skip the meat entirely and add 1 extra can of beans and chopped sweet potato. Use vegetable broth.
- Flavor Twist: For deeper warmth, add ½ tsp chipotle powder and a square of dark chocolate (70 % cacao) in the last 5 minutes of simmering.
- Make-Ahead: This chili tastes even better the next day after flavors have had time to settle. Let it cool, refrigerate, and just reheat on the stovetop when ready.
- Gluten-Free: Ensure your tomato paste and broth are gluten-free labeled (most are). Beans and pumpkin puree are naturally gluten-free.
FAQs
Q: Can I make this ahead of time?
A: Absolutely. The chili reheats beautifully, and the flavor often deepens when rested overnight in the fridge.
Q: How do I store leftovers?
A: Transfer to an airtight container and refrigerate for up to 4–5 days, or freeze in portions for up to 3 months. Reheat gently with a splash of broth if it thickens too much.
Q: Can I make this vegan or vegetarian?
A: Yes — skip the meat, use vegetable broth, and add extra beans and/or chopped sweet potatoes for bulk and texture.
Q: How can I avoid a soggy or watery chili?
A: Simmer uncovered for the last 10–15 minutes to evaporate excess liquid and concentrate flavors. If it’s still too thin, simply cook a little longer.
