A Warm Hug in a Bowl: My Favorite Black Bean Pumpkin Chili Recipe
Why You’ll Love This Black Bean Pumpkin Chili
This black bean pumpkin chili is a warm hug in a bowl. It is hearty and full of flavor. The pumpkin adds a subtle sweetness and creamy texture that you will love. It is perfect for a cool evening and easy to make for your family and friends. This recipe is also very adaptable, so you can make it your own.
How to Make Black Bean Pumpkin Chili
Making this black bean pumpkin chili is straightforward. You will start by cooking your aromatics, then add the beans, pumpkin, and spices. Let it simmer to perfection, and soon you will have a delicious meal ready to enjoy.
Ingredients of Black Bean Pumpkin Chili
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for more heat)
- 1 (15-ounce) can black beans, rinsed and drained (or 1 ½ cups cooked black beans)
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Optional toppings: shredded cheese, sour cream or plain Greek yogurt, avocado, green onions.
Directions of Black Bean Pumpkin Chili
Soaking and Preparing Your Beans (Optional, but Recommended!)
If using dried black beans: Soak 1 cup of dried black beans overnight in water. Drain and rinse them. Cook them according to package directions until tender before adding to the chili. If using canned beans, skip this step.
Building the Flavor Base: Sautéing Aromatics
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and bell pepper. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and jalapeño (if using). Cook for 1 minute more until fragrant.
Adding the Stars: Pumpkin and Black Beans Unite
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.
- Add the rinsed and drained black beans, pumpkin puree, diced tomatoes (undrained), and vegetable broth to the pot.
- Stir everything together well.
Simmering to Perfection: Developing Deep Flavors
- Bring the chili to a gentle simmer.
- Reduce heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. This lets the flavors blend.
The Finishing Touches: Fresh Herbs and Final Seasoning
- Taste the chili. Add salt and black pepper as needed.
- Remove from heat. Garnish with fresh chopped cilantro before serving.
How to Serve Black Bean Pumpkin Chili
Classic Toppings That Elevate Every Bite
Serve your black bean pumpkin chili hot with a variety of classic toppings. Shredded cheese, a dollop of sour cream or plain Greek yogurt, sliced avocado, and chopped green onions are all great choices.
Creative Pairings: What Else Goes Well?
Beyond the classics, consider serving with a sprinkle of crushed tortilla chips for crunch, a squeeze of lime juice for brightness, or a side of cornbread.
Making it a Meal: From Sides to Salads
This chili is a meal on its own. For a heartier spread, pair it with a fresh green salad or a simple rice pilaf.
How to Store Black Bean Pumpkin Chili
Store leftover black bean pumpkin chili in an airtight container in the refrigerator for up to 3-4 days. It tastes even better the next day!
Tips to Make Black Bean Pumpkin Chili
Achieving the Perfect Consistency
If your chili is too thick, add a little more vegetable broth or water until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a bit longer to reduce, or mash some of the beans against the side of the pot to help thicken it.
Freezing and Storing for Future Enjoyment
Black bean pumpkin chili freezes wonderfully. Let it cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Common Pitfalls to Avoid
Do not forget to rinse canned beans to remove excess sodium. Taste and adjust seasonings as you go. Do not rush the simmering stage; slow cooking develops deeper flavors.
Variations on a Theme: Customizing Your Black Bean Pumpkin Chili
Spice It Up: Adjusting the Heat Level
Make your chili spicier by adding an extra jalapeño, a pinch of red pepper flakes, or a dash of hot sauce. For less heat, omit the jalapeño and cayenne pepper.
Protein Power-Ups: Adding Meat or Plant-Based Alternatives
For more protein, you can add cooked ground turkey, shredded chicken, or plant-based ground crumbles to the chili during the simmering stage.
Vegetable Adventures: More Goodness for Your Bowl
Feel free to add other vegetables like corn, zucchini, or sweet potatoes. Add them with the black beans and pumpkin.
Vegan and Vegetarian Adaptations
This recipe is naturally vegetarian and easily vegan. Ensure your broth is vegetable broth and use vegan sour cream or omit it for a vegan meal.
Frequently Asked Questions About Black Bean Pumpkin Chili
Q1: Can I use canned pumpkin puree for this Black Bean Pumpkin Chili?
Yes, absolutely! The recipe specifically calls for canned pumpkin puree. Make sure it is plain pumpkin puree, not pumpkin pie filling.
Q2: What’s the best way to thicken my Black Bean Pumpkin Chili if it’s too thin?
You can mash some of the black beans against the side of the pot with a spoon or potato masher. This releases starch and thickens the chili. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering chili and cook for a few minutes until it thickens.
Q3: How long does Black Bean Pumpkin Chili last in the refrigerator?
Black bean pumpkin chili will last for 3-4 days when stored in an airtight container in the refrigerator.
Embrace the Season: Your Next Favorite Chili Awaits!
Hearty Black Bean Pumpkin Chili
Equipment
- Large Pot or Dutch Oven
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 bell pepper any color, chopped
- 1 jalapeño seeded and minced (optional, for heat)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional, for more heat
- 1 can (15-ounce) black beans rinsed and drained (or 1 ½ cups cooked black beans)
- 1 can (15-ounce) pumpkin puree not pumpkin pie filling
- 1 can (14.5-ounce) diced tomatoes undrained
- 4 cups vegetable broth
- Salt and black pepper to taste
Garnish & Toppings
- Fresh cilantro chopped, for garnish
- shredded cheese optional
- sour cream or plain Greek yogurt optional
- avocado optional
- green onions optional
Instructions
Preparation
- If using dried black beans, soak them overnight, then drain, rinse, and cook until tender as per package directions. Skip this step if you are using canned beans.
- Heat olive oil in a large pot over medium heat, then add chopped onion and bell pepper and cook for 5-7 minutes until softened. Stir in minced garlic and jalapeño (if using) and cook for another minute until fragrant.
Cooking
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 1 minute while stirring to toast the spices. Add rinsed black beans, pumpkin puree, undrained diced tomatoes, and vegetable broth to the pot and mix well.
- Bring the chili to a gentle simmer, then reduce heat to low, cover, and let it simmer for at least 30 minutes (or up to an hour), stirring occasionally for flavors to blend.
Serving
- Taste the chili and adjust with salt and black pepper as needed. Remove from heat and garnish with fresh chopped cilantro before serving hot with your desired toppings.