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Cozy One-Pot Pumpkin Chili with Black Beans

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A warm, hearty chili made with pumpkin puree and black beans, perfect for cozy nights. It’s quick, easy, and packed with smoky, slightly sweet flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (15 oz) fire-roasted diced tomatoes (with juices)
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 2 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Shredded cheddar cheese (for serving)
  • Lime wedges (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
  2. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until translucent and softened.
  3. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  4. Stir in the diced red bell pepper and jalapeño (if using) and cook for 2-3 minutes until they start to soften.
  5. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne over the vegetables. Stir constantly for about 1 minute to bloom the spices.
  6. Pour in the pumpkin puree and fire-roasted diced tomatoes (with juices). Stir until well combined.
  7. Add the vegetable broth and drained black beans. Stir to combine. Bring to a gentle boil, then reduce heat to low and let simmer.
  8. Simmer uncovered for 20-25 minutes, stirring occasionally, until the chili thickens. Taste after 15 minutes and adjust salt or spices as needed.
  9. Remove from heat and let the chili rest for 5 minutes. Ladle into bowls and serve with desired toppings.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin. For best flavor, let the chili cool and refrigerate overnight before serving. To thicken, simmer longer or mash some beans against the pot. For a meatier version, brown 1 pound ground turkey or beef before adding onions.

Nutrition

Keywords: pumpkin chili, black bean chili, one-pot chili, fall chili, vegetarian chili, easy chili recipe

Find it online: https://breezybake.com/cozy-one-pot-pumpkin-chili-with-black-beans/