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Pumpkin and Black Bean Chili

A hearty chili featuring pumpkin and black beans cooked with spices, resulting in a thick, comforting dish with a velvety texture. The pumpkin adds a subtle sweetness, while the black beans provide earthiness; the dish is finished with smoky spices, creating a warm, seasonally inspired meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: Fall-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • Olive oil 1 tablespoon: Helps Sauté aromatics evenly.
  • Onion 1 medium diced: Adds Sweet savory base flavor.
  • Garlic 3 cloves minced: Provides Warm aromatic depth.
  • Pumpkin purée 1¼ to 1½ cups: Adds creamier texture and more noticeable autumn flavor
  • Black beans 1 can 15 oz drained: Adds Hearty earthy texture.
  • Vegetable broth 1 to 1¼ cups, adjust as needed for desired thickness: Forms Savory chili base.
  • Cumin 1 teaspoon: Brings Earthy spice warmth.
  • Chipotle powder or smoked paprika 1/2 teaspoon: Adds Smoky flavor note.
  • Paprika 1 teaspoon optional: Adds gentle sweetness and warm chili color.
  • Salt to taste: Balances Overall seasoning.
  • Black pepper to taste: Adds Gentle spice finish.

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring spoons
  • Ladle

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and cook until softened.
  3. Stir in minced garlic and sauté briefly.
  4. Add pumpkin purée and mix well.
  5. Pour in vegetable broth and stir to combine.
  6. Add drained black beans to the pot.
  7. Sprinkle cumin and chipotle powder evenly.
  8. Stir in paprika if using.
  9. Season with salt and black pepper.
  10. Bring mixture to a gentle simmer.
  11. Simmer uncovered for about 15–20 minutes until the chili thickens and flavors blend well.
  12. Taste and adjust seasoning before serving.

Notes

For extra smoky flavor, add a dash of smoked salt or a few drops of liquid smoke. This chili stores well refrigerated for leftovers, and it tastes even better the next day as the flavors deepen.