Why You’ll Love This Pumpkin Black Bean Chili

• It’s the ultimate cozy comfort food. This chili is thick, hearty, and warming, with a beautiful blend of spices that will make your kitchen smell absolutely incredible. It’s the perfect meal for a chilly day.
• The pumpkin adds a secret creaminess. You might not taste “pumpkin pie,” but the puree works its magic by melting into the sauce, giving it a rich, velvety texture and a subtle, sweet backbone that balances the spices perfectly.
• It’s incredibly forgiving and flexible. Don’t have a bell pepper? Use a zucchini. Want more heat? Add an extra jalapeño. This recipe is a fantastic template you can make your own.
• It’s a meal prep superstar. This chili freezes beautifully and tastes even better as leftovers. Making a big batch on Sunday means you have delicious, ready-to-go lunches or dinners for the busy week ahead.

Ingredients & Tools

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeds removed and finely diced (optional for heat)
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 2 (15-ounce) cans black beans, rinsed and drained
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 1 tablespoon pure maple syrup or brown sugar
• Salt and black pepper to taste

Tools: A large Dutch oven or heavy-bottomed pot, a wooden spoon, and a can opener.

A quick note on the pumpkin puree—make sure you grab the plain, unsweetened kind. Pumpkin pie filling is pre-spiced and sweetened, which would throw the whole savory balance of this chili way off. You’ll notice the maple syrup might seem odd, but a little touch of sweetness really helps round out the acidity from the tomatoes and complements the pumpkin beautifully.

Nutrition (per serving)

• Calories: 320 kcal
• Protein: 14 g
• Fat: 5 g
• Carbohydrates: 58 g
• Fiber: 18 g

Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip blooming the spices. This is a chef’s secret for a reason. Cooking the spices in oil for a minute after you’ve sautéed the onions and peppers unlocks their full, deep flavor and aroma, transforming your chili from flat to fantastic.
• Rinse those beans! Giving your canned black beans a good rinse under cold water removes the starchy, sometimes salty canning liquid. This helps you control the saltiness of your final dish and results in a cleaner, better-textured chili.
• Taste, taste, and taste again. Chili is a deeply personal thing. After it has simmered for a while, give it a taste. Does it need more salt? A pinch more cumin? A squeeze of lime for brightness? Adjusting at the end is the key to making it perfect for you.
• Let it rest if you can. I know it’s hard to wait when it smells so good, but if you have the time, turn off the heat and let the chili sit for 10-15 minutes before serving. This allows the flavors to marry and the consistency to thicken up just a bit more.

How to Make Pumpkin Black Bean Chili

Serving Suggestions

Complementary Dishes

• A slice of warm cornbread — The slight sweetness and crumbly texture are the perfect partners for scooping up the thick, savory chili.
• Jasmine rice or quinoa — Serving the chili over a fluffy bed of grains makes it even more hearty and satisfying, stretching it into more meals.
• A simple, crisp green salad — Something with a sharp vinaigrette cuts through the richness of the chili and adds a refreshing, crunchy element to the meal.

Drinks

• A crisp, amber ale — The malty, slightly sweet notes of the beer complement the smokiness of the paprika and the sweetness of the pumpkin beautifully.
• Sparkling water with lime — The bubbles and citrus are incredibly refreshing and help cleanse the palate between bites of the robust chili.
• Hot apple cider — For the ultimate cozy fall experience, a warm mug of spiced cider alongside your bowl of chili is pure comfort.

Something Sweet

• Dairy-free chocolate avocado mousse — It’s rich, creamy, and decadent, providing a cool, smooth contrast to the warm and spicy chili.
• Cinnamon-dusted baked pears — Warm, soft, and gently spiced, they feel like a natural, light dessert extension of the chili’s flavor profile.
• A small square of dark chocolate — Sometimes, the simplest finish is the best. A piece of high-quality dark chocolate is the perfect bittersweet ending.

Top Mistakes to Avoid

• Mistake: Using pumpkin pie filling instead of puree. This is the number one error! Pumpkin pie filling is pre-sweetened and spiced, and it will make your savory chili taste like a dessert gone wrong. Always double-check the can label.
• Mistake: Not rinsing the canned black beans. That thick, cloudy liquid in the can is full of starch and sodium. If you don’t rinse it off, your chili can end up overly salty and have a slightly gloopy texture.
• Mistake: Skipping the spice bloom. If you just dump the spices into the liquid, their flavor will be muted and one-dimensional. Taking that extra minute to toast them in oil makes a world of difference.
• Mistake: Underseasoning at the end. Canned tomatoes and beans vary in salt content. Your chili will likely need a final generous pinch of salt and pepper before serving to make all the flavors pop. Don’t be shy!

Expert Tips

• Tip: Amp up the umami with a secret ingredient. For a deeper, meatier flavor without any meat, stir in a tablespoon of soy sauce or tamari along with the broth. It adds a wonderful savory depth that’s hard to pinpoint but impossible to ignore.
• Tip: Add a splash of acidity at the end. Right before serving, stir in a tablespoon of fresh lime juice or apple cider vinegar. This little hit of brightness lifts all the other flavors and cuts through the richness perfectly.
• Tip: Make it creamier without dairy. If you love a super creamy chili, blend one of the cans of black beans with a half-cup of the broth before adding it to the pot. It will thicken the chili beautifully and add a lovely velvety texture.
• Tip: Freeze it flat for easy storage. Let the chili cool completely, then pour individual portions into freezer bags. Lay them flat on a baking sheet to freeze—this creates thin, stackable bricks that thaw incredibly quickly.

FAQs

Can I make this chili in a slow cooker?
Absolutely, and it’s a great hands-off method! Simply sauté the onions, peppers, and spices on the stove as directed in Steps 1-3 to build that foundational flavor. Then, transfer everything to your slow cooker, add the remaining ingredients, and stir. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The long, slow cook makes the flavors even more melded and delicious.

How long will leftovers last in the fridge?
Stored in an airtight container, this chili will keep beautifully in the refrigerator for 4-5 days. Honestly, it often tastes better on day two or three as the flavors continue to develop. Just make sure to let it cool completely before you put the lid on and pop it in the fridge.

My chili is too thick! How can I thin it out?
No problem at all—this is an easy fix. Simply stir in a little extra vegetable broth, a quarter-cup at a time, until it reaches your desired consistency. You can do this while reheating it on the stove. If it’s too thin, just let it simmer uncovered for a few more minutes to reduce.

Can I use fresh pumpkin instead of canned?
You can, but it requires a bit more work. You’ll need to roast a sugar pumpkin (not a large carving pumpkin) until tender, then scoop out and puree the flesh. Make sure your puree is very smooth and relatively dry—excess water from fresh pumpkin can make your chili too thin. For convenience, canned puree is perfectly wonderful.

Is this chili spicy?
The base recipe, as written, has a very mild warmth. The primary heat source is the optional jalapeño. If you want it spicier, leave the seeds in the jalapeño, add a pinch of cayenne pepper with the other spices, or offer hot sauce at the table for everyone to customize their own bowl. It’s very easy to control the heat level to your preference.