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Easy Smoky Pumpkin Chili with Black Beans

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A velvety, rich, and creamy chili made with pumpkin puree and black beans, ready in under 40 minutes. This smoky, comforting dish is perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle powder
  • 1/2 teaspoon dried oregano
  • 1 can (15 ounces) pumpkin puree
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon maple syrup or brown sugar (optional)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • Optional toppings: diced avocado, sour cream or Greek yogurt, shredded cheese, tortilla chips, sliced green onions

Instructions

  1. Prep your vegetables: Dice the onion, bell pepper, and jalapeño. Mince the garlic. Rinse and drain the black beans. Open the cans of pumpkin, tomatoes, and broth.
  2. Sauté the aromatics: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the bell pepper and jalapeño, and cook for another 2 minutes.
  3. Bloom the spices: Add the minced garlic, chili powder, smoked paprika, cumin, chipotle powder, and oregano. Stir constantly for 30-60 seconds until fragrant.
  4. Add the pumpkin and tomatoes: Pour in the pumpkin puree and fire-roasted tomatoes. Stir until evenly distributed. Cook for 1-2 minutes.
  5. Add the beans and broth: Add the drained black beans and vegetable broth. Stir well to combine, scraping the bottom of the pot.
  6. Simmer the chili: Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally.
  7. Season and finish: Taste and add salt and pepper. If the chili tastes acidic, stir in the maple syrup or brown sugar. Simmer for another 2-3 minutes.
  8. Serve and garnish: Ladle into bowls and top with fresh cilantro, a squeeze of lime, and your favorite toppings.

Notes

For best flavor, let the chili rest for 10-15 minutes before serving. It also tastes even better the next day. To make it spicier, add an extra chipotle pepper in adobo or a pinch of cayenne. For a thicker chili, simmer longer or mash some beans against the pot.

Nutrition

Keywords: pumpkin chili, black bean chili, smoky chili, easy chili, vegetarian chili, weeknight dinner, fall recipe

Find it online: https://cookluma.com/easy-smoky-pumpkin-chili-with-black-beans/