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Best Easy Spiced Pumpkin Black Bean Chili Recipe

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A warm, smoky, and slightly sweet chili made with pumpkin puree, black beans, and a carefully balanced spice blend. This crowd-pleasing dish is perfect for fall gatherings and comes together in about 45 minutes.

Ingredients

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

Instructions

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and starting to turn golden.
  2. Add the minced garlic, diced bell pepper, and jalapeño. Cook for 3 minutes until the peppers soften and the garlic is fragrant.
  3. Add all the spices (chili powder, cumin, smoked paprika, oregano, cinnamon, cayenne, salt, and pepper) to the pot. Stir constantly for about 1 minute until fragrant.
  4. Pour in the pumpkin puree, diced fire-roasted tomatoes (with juices), and crushed tomatoes. Stir until fully incorporated. Cook for 2-3 minutes.
  5. Stir in the drained black beans, vegetable broth, and maple syrup or brown sugar. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes, stirring every 10 minutes.
  6. Uncover, taste, and adjust seasoning as needed. Simmer uncovered for another 5-10 minutes if a thicker consistency is desired.
  7. Turn off the heat and let the chili rest covered for 10 minutes before serving. Ladle into bowls and top with desired garnishes.

Notes

For a thicker chili, let it simmer uncovered longer. For a thinner chili, add more broth. The chili tastes even better the next day. To make it heartier, brown 1 pound of ground meat with the onions. For an Instant Pot version, use the sauté function for aromatics and spices, then cook on high pressure for 10 minutes with natural release.

Nutrition

Keywords: pumpkin chili, black bean chili, vegetarian chili, fall chili, easy chili recipe, spiced pumpkin chili

Find it online: https://perkypan.com/best-easy-spiced-pumpkin-black-bean-chili-recipe/