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Cozy Pumpkin Chili with Black Beans – Easy One-Pot Meal

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A hearty, creamy chili made with pumpkin puree, black beans, and ground turkey or beef. This one-pot wonder is perfect for fall and comes together in about 45 minutes.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 pound lean ground turkey or beef (93% lean preferred)
  • 1 can (15 ounces) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 cup vegetable or chicken broth (low-sodium preferred)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, sliced avocado, fresh cilantro, lime wedges, crushed tortilla chips

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes, until translucent and starting to soften.
  2. Add the garlic and red bell pepper and cook for another 2 minutes, stirring frequently.
  3. Add the ground meat and cook, breaking it up with a wooden spoon, until no longer pink (6-8 minutes). Let it get some golden-brown bits on the bottom of the pot.
  4. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and cook for 1 minute to bloom the spices.
  5. Pour in the canned tomatoes (with their juices), pumpkin puree, and broth. Stir well, scraping up any browned bits from the bottom of the pot.
  6. Add the drained black beans and frozen corn. Stir until well combined.
  7. Bring the chili to a gentle boil, then reduce heat to low. Cover the pot with the lid slightly ajar and let it simmer for 20-25 minutes, stirring occasionally.
  8. Taste and adjust seasoning after 20 minutes. Add more salt, cumin, or a squeeze of lime juice if desired.
  9. Let the chili rest off the heat for 5-10 minutes before serving to allow flavors to meld and thicken slightly.
  10. Serve hot with your favorite toppings.

Notes

For a vegetarian version, skip the meat and add an extra can of black beans or pinto beans. For a spicy kick, add 1-2 chopped chipotle peppers in adobo sauce. This chili stores well in the refrigerator for up to 5 days and freezes for up to 3 months. Reheat with a splash of broth if too thick.

Nutrition

Keywords: pumpkin chili, black bean chili, one-pot chili, fall chili, easy chili recipe, healthy chili, gluten-free chili

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