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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: Main Course
Cuisine: Fall-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 cup pumpkin puree
  • 1 can (15 oz) black beans drained and rinsed
  • 1.5 cups vegetable broth
  • 1 teaspoon cumin
  • 1/2 teaspoon chipotle powder or smoked paprika for milder flavor
  • 1 teaspoon paprika optional for depth
  • salt to taste salt
  • pepper to taste black pepper

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat the large pot over medium heat and add the olive oil, letting it shimmer as you swirl it around.
  2. Add the diced onion and sauté, stirring occasionally, until it becomes translucent and starts to caramelize slightly—about 5 minutes. The kitchen will fill with a sweet aroma as the onion softens.
  3. Stir in the minced garlic and cook for another minute until fragrant, making sure it doesn't burn, just until you smell the aroma of garlic filling the air.
  4. Add the pumpkin puree to the pot, stirring well to combine with the onions and garlic. Let it cook for 2-3 minutes as it heats through and develops a slightly richer color.
  5. Pour in the vegetable broth and stir thoroughly, scraping up any bits stuck to the bottom of the pot to deglaze and boost flavor.
  6. Add the drained black beans, cumin, chipotle powder, paprika, salt, and pepper, stirring to evenly distribute all the spices and ingredients.
  7. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot. Let the chili simmer for about 20 minutes, stirring occasionally as it thickens and the flavors meld together.
  8. Uncover the pot and taste the chili, adjusting seasoning with more salt, pepper, or spices as desired. The chili should be thick, velvety, with the pumpkin integrated seamlessly with the beans.
  9. Serve the pumpkin and black bean chili hot, with your favorite toppings or a side of crusty bread, enjoying the thick, comforting texture and smoky aroma.

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.