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Cozy Spiced Pumpkin Black Bean Chili

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A warm, hearty, and surprisingly easy chili made with pumpkin puree, black beans, and smoky spices. Perfect for busy weeknights or fall gatherings, this creamy, flavorful chili is a crowd-pleaser that comes together in about 40 minutes.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 can (15 ounces) pumpkin puree
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, with juices
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 1 tablespoon maple syrup
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar cheese, diced avocado, fresh cilantro, lime wedges, pickled jalapeños, crushed tortilla chips

Instructions

  1. Heat the olive oil in a large pot over medium heat until shimmering. Add the diced onion and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the onion is translucent and the pepper has softened.
  2. Add the minced garlic and cook for 1 minute more, stirring constantly.
  3. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and let the spices toast for about 30 seconds.
  4. Pour in the pumpkin puree, diced tomatoes (with their juices), and vegetable broth. Stir well to combine, scraping up any browned bits from the bottom of the pot.
  5. Add the drained and rinsed black beans. Stir everything together.
  6. Stir in the maple syrup. Taste the broth and adjust salt if needed.
  7. Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally.
  8. After 20 minutes, taste and adjust seasonings as desired.
  9. Serve hot with your favorite toppings.

Notes

Toast the spices for 30 seconds to unlock their essential oils. Don’t skip the maple syrup—it balances acidity. Let the chili simmer low and slow for best flavor. For a thicker chili, simmer uncovered for an additional 10-15 minutes. Leftovers taste even better the next day.

Nutrition

Keywords: pumpkin chili, black bean chili, fall dinner, easy chili, vegetarian chili, vegan chili, gluten-free chili

Find it online: https://jollyfork.com/cozy-spiced-pumpkin-black-bean-chili-best-easy-fall-dinner/