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Cozy Black Bean Pumpkin Chili: Easy Fall Dinner Recipe

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This cozy black bean pumpkin chili is the perfect fall dinner recipe that comes together in under 45 minutes. It’s a crowd-pleasing, healthy comfort food made with simple pantry ingredients like canned pumpkin, black beans, and fire-roasted tomatoes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder in a pinch)
  • 1 medium red bell pepper, diced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 cups vegetable broth (or chicken broth)
  • 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)
  • Sour cream or Greek yogurt (for topping, optional)
  • Fresh cilantro, chopped (for topping, optional)
  • Shredded cheddar cheese (for topping, optional)
  • Diced avocado (for topping, optional)
  • Lime wedges (for topping, optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering.
  2. Sauté the diced onion and bell pepper for 5-7 minutes until soft and translucent.
  3. Add the minced garlic and cook for 30 seconds, stirring constantly.
  4. Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Cook for 1 minute, stirring constantly, to bloom the spices.
  5. Add the black beans, pumpkin puree, fire-roasted diced tomatoes, and vegetable broth. Stir until the pumpkin is fully incorporated.
  6. Bring the chili to a boil, then reduce heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally.
  7. Taste and adjust seasoning with more salt, cumin, or chili powder as needed.
  8. Serve hot with desired toppings such as sour cream, cilantro, cheese, avocado, and lime wedges.

Notes

This chili tastes even better the next day as flavors meld. For extra depth, add 1 tablespoon of tomato paste when sautéing onions. If chili is too thick, add more broth a quarter cup at a time. If too thin, simmer longer uncovered. Do not use pumpkin pie filling—only 100% pumpkin puree. For a slow cooker version, sauté vegetables and spices first, then cook on low for 6-8 hours or high for 3-4 hours. For Instant Pot, use sauté function then cook on high pressure for 10 minutes with natural release.

Nutrition

Keywords: black bean pumpkin chili, easy fall dinner, pumpkin chili recipe, vegetarian chili, healthy chili, quick chili, cozy fall recipe

Find it online: https://sparklespoon.com/cozy-black-bean-pumpkin-chili-easy-fall-dinner-recipe/