Black Bean and Pumpkin Chili Recipe cravings hit me every time the weather cools and I need something cozy, hearty, and low fuss. If you think pumpkin only belongs in pie, wait until you taste how it melts into a rich base that hugs every spoonful. This chili is thick, satisfying, and just the right amount of smoky. It uses pantry staples, cooks in one pot, and tastes even better the next day. I make it for weeknights, game day, or anytime I want dinner to feel like a warm blanket.
Why Youll Love This Pumpkin Chili Recipe
This dish is everything I want in a cold-weather meal: simple, nourishing, and deeply flavorful. The pumpkin gives the chili a silky texture without making it sweet, and the black beans add protein and body. It is also vegetarian, budget friendly, and perfect for meal prep. You can keep the heat mild for kids, then add a kick at the table with hot sauce. If you like to round out your meal with something seasonal, try it alongside these buttery little toasts: baked brie crostini with pumpkin butter. That combo feels like a fall dinner party even if you are just in sweatpants.
Another reason I love this bowl is how flexible it is. If you have a stray bell pepper, toss it in. Got leftover roasted veggies? Stir them through at the end. The spices are warm but not harsh, and the pumpkin puree blends right into the tomatoes for a balanced, cozy base. When friends ask for my go-to cold night meal, this is the Black Bean and Pumpkin Chili Recipe I hand over.
I made this on a Sunday, and by Tuesday my family was fighting over the last bowl. Creamy, hearty, and somehow light too. It is on repeat now.
Pumpkin and Black Bean Chili Recipe Ingredients and Substitutions
What you will need
- Olive oil for sautéing
- Onion, diced
- Garlic, minced
- Bell pepper, any color, diced
- Tomato paste for depth
- Fire roasted diced tomatoes for a smoky edge
- Vegetable broth to thin as needed
- Pumpkin puree 100 percent pumpkin, not pie mix
- Black beans canned and rinsed, or cooked from dry
- Corn frozen or canned, optional but adds sweetness
- Spices chili powder, cumin, smoked paprika, cinnamon, and a pinch of cayenne
- Salt and pepper to taste
- Lime juice for brightness
- Fresh cilantro and green onion for topping
- Greek yogurt or dairy free sour cream swirl on top if you like
Smart substitutions
No fire roasted tomatoes? Regular diced tomatoes work just fine. If you are out of black beans, use pinto or kidney beans. Want extra protein? Add crumbled tofu, vegan meat crumbles, or leftover shredded chicken if you are not keeping it vegetarian. You can also switch up the spices: chipotle powder for a deeper smoky note, or coriander for a citrusy lift. If you prefer a thinner chili, add more broth. For a thicker chili, simmer with the lid off a few extra minutes.
For toppings, I love a squeeze of lime, a handful of cilantro, and something crunchy on top. If you need a quick crunch, toss some tortillas in the oven or air fryer. You can also make a batch of these perfect crispy roasted chickpeas to sprinkle over the bowl. They double as a snack and stay crunchy.
As always, taste and adjust salt at the end. The acids from tomato and lime balance the natural sweetness of pumpkin. That is what makes this Black Bean and Pumpkin Chili Recipe feel so complete without needing heavy cream or cheese.
How To Make Vegetarian Pumpkin Chili with Black Beans
Step by step
Warm a splash of olive oil in a heavy pot over medium heat. Sauté onion and bell pepper with a pinch of salt until soft and golden at the edges, about 6 to 8 minutes. Add garlic and cook 30 seconds until fragrant. Stir in tomato paste and let it deepen in color for a minute, scraping the pot so it does not stick.
Sprinkle in the spices: chili powder, cumin, smoked paprika, a small pinch of cinnamon, and cayenne if you like heat. Toast the spices in the oil for 30 seconds to bloom them. Pour in the diced tomatoes and a cup of broth, then whisk in the pumpkin puree until smooth. Bring to a gentle simmer.
Stir in black beans and corn. Let the chili simmer 15 to 20 minutes, stirring now and then so nothing sticks. You want the flavors to relax and mingle. If it thickens too much, add a splash more broth until it looks just right for you. Finish with lime juice to brighten everything up. Taste and adjust salt, then ladle into bowls and top with cilantro, green onion, and a dollop of yogurt if you like.
That is it. One pot, a few pantry staples, and dinner is done. And yes, this is the Black Bean and Pumpkin Chili Recipe I meal prep the most because it reheats perfectly for lunches.
Tips to Simplify and Save Time
Make ahead and storage
Chop the onion, pepper, and garlic the night before and store them together in a container. You can even measure out your spices so you just tip them in when it is time to cook.
Use canned beans and pumpkin puree to speed things up. If you cook beans from dry, batch-cook and freeze in two-cup portions so they are ready to go.
For a fast garnish, keep frozen corn on hand. It goes straight from the freezer into the pot and is done in minutes. If you like crunch, try a quick topper made in advance: those crunchy roasted chickpeas mentioned earlier. They keep well and make every bowl feel restaurant level.
Storage tips: Let the chili cool, then refrigerate up to 4 days or freeze up to 3 months. Reheat gently on the stove, adding a splash of broth if it got too thick. The spices actually taste rounder the next day. If you ever need a refresher on pairing ideas for a cozy spread, keep an appetizer like creamy artichoke hummus in your back pocket for sharing.
Side Dish Ideas
- Scoop with warm cornbread or a crusty baguette.
- Serve with tortilla chips, avocado slices, and lime wedges.
- For a fun, crunchy side, make air fryer spiced crispy pitta chips and chickpeas.
- Add a cozy, simple appetizer like creamy artichoke hummus for dipping.
- Balance the chili with something creamy and comforting like creamy orzo with roasted butternut squash and spinach.
When I host, I put out bowls of toppings too: thinly sliced jalapeños, chopped cilantro, diced red onion, shredded cheese or dairy free shreds, and lime wedges. Everyone gets to build their own perfect bite. It turns a pot of chili into a relaxed little party at home. And if you need dessert to finish strong, a slice of something citrusy or chocolatey always hits the spot.
Common Questions
Can I make this in a slow cooker?
Yes. Sauté the onion, pepper, garlic, and tomato paste on the stove first for best flavor, then transfer everything to the slow cooker and cook on low 4 to 6 hours. Stir in lime before serving.
Is it spicy?
It is mild as written. Add cayenne or chopped chipotle in adobo if you want more heat, or set hot sauce on the table for spice lovers.
Can I use fresh pumpkin?
Absolutely. Roast cubes of peeled pumpkin until tender, then mash and add to the pot. Canned puree is faster and gives a smoother texture.
How do I thicken or thin the chili?
Simmer with the lid off to thicken. Add broth to thin. Stir as you go so the bottom does not catch.
What if I do not have black beans?
Use pinto or kidney beans. The flavor stays balanced and hearty either way. The key is to keep the pumpkin, tomatoes, and warm spices.
A cozy bowl waiting for you
When you want something comforting, nourishing, and weeknight friendly, this Black Bean and Pumpkin Chili Recipe is your new favorite. It is flexible, pantry based, and perfect for make ahead lunches. If you want more ideas and a different spin, I love this take on Vegetarian Pumpkin Chili with Black Beans for extra smoky depth. Set out your toppings, invite someone you love to the table, and let the bowls do the talking. Enjoy every warm, cozy spoonful tonight.
Vegetarian Pumpkin Chili with Black Beans
Ingredients
Method
- Warm a splash of olive oil in a heavy pot over medium heat.
- Sauté onion and bell pepper with a pinch of salt until soft and golden at the edges, about 6 to 8 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in tomato paste and let it deepen in color for a minute, scraping the pot so it does not stick.
- Sprinkle in the spices: chili powder, cumin, smoked paprika, a small pinch of cinnamon, and cayenne if you like heat.
- Toast the spices in the oil for 30 seconds to bloom them.
- Pour in the diced tomatoes and a cup of broth, then whisk in the pumpkin puree until smooth.
- Bring to a gentle simmer.
- Stir in black beans and corn.
- Let the chili simmer for 15 to 20 minutes, stirring now and then so nothing sticks.
- If it thickens too much, add a splash more broth until it looks just right for you.
- Finish with lime juice to brighten everything up.
- Taste and adjust salt, then ladle into bowls and top with cilantro, green onion, and a dollop of yogurt if you like.