If you’re craving a cozy, hearty meal that brings autumn warmth straight to your table, look no further than this Pumpkin Black Bean Chili Recipe. It’s a beautiful blend of sweet pumpkin, robust black beans, and savory ground beef, all infused with spices that perfectly capture the essence of fall. This chili is not only comforting but also packed with layers of flavor that make every spoonful an absolute delight. Whether you’re feeding a hungry family or want a satisfying meal to savor on chilly nights, this Pumpkin Black Bean Chili Recipe is sure to become one of your favorite seasonal dishes.
Ingredients You’ll Need
These ingredients are simple yet essential to building the rich flavors and satisfying textures that make this chili so special. Each one adds a unique touch, from the sweetness of pumpkin and apple cider to the hearty black beans and tender sweet potato, creating a symphony of tastes and colors.
- Oil: For sautéing your aromatics and developing flavor at the base of the chili.
- 1 medium onion (diced, about 1 cup): Adds a sweet and savory foundation when softened.
- 3 cloves garlic (minced, about 2 teaspoons): Brings a pungent warmth that wakes up the palate.
- 1 pound ground beef (85/15): Provides rich, meaty depth and satisfying protein.
- Salt & pepper (to taste): Crucial for balancing and enhancing all other flavors.
- 2 tablespoons tomato paste: Concentrated tomato flavor gives the chili a rich umami punch.
- 1 packet chili seasoning mix (about 3 tablespoons, or homemade): The blend of spices defines the chili’s character with smoky, spicy notes.
- 1/2 teaspoon ground cinnamon or pumpkin spice mix: Adds a subtle warmth and complexity, elevating the pumpkin’s natural sweetness.
- ½ cup apple cider (unsweetened preferred): Provides acidity and a gentle fruity brightness to balance earthiness.
- 1 (15-oz) can pumpkin purée (NOT pie filling): The star ingredient that brings creamy texture and autumn flavor.
- 1 (14.5-oz) can diced tomatoes (drained; fire-roasted preferred): Adds juicy texture and a slight smoky depth.
- 2 (15-oz) cans black beans (drained and rinsed): Offers hearty substance and plant-based protein.
- 1 cup corn kernels (canned, fresh, or frozen): Provides pops of sweetness and texture contrast.
- 1 medium sweet potato (peeled and diced ~1/3-inch cubes; optional, about 1.5 cups): Brings natural sweetness and tender bites perfect for fall.
- 1 cup beef broth (or more): Creates the perfect consistency, making the chili thick yet saucy.
- 1 teaspoon maple syrup (optional): Adds a delicate sweet note that cuts acidity and rounds out the flavors.
- Favorite garnishes (optional, such as sour cream or toasted pepitas): To add creaminess and crunch at serving.
How to Make Pumpkin Black Bean Chili Recipe
Step 1: Cook Aromatics
Start by heating a drizzle of oil in a sturdy, medium-to-large pot over medium heat. Toss in the diced onion and cook it gently until it softens and becomes translucent, about 4 to 5 minutes. This step builds your flavor foundation. Then stir in the minced garlic, letting it cook for just about a minute until fragrant—don’t let it brown, or it gets bitter!
Step 2: Brown the Beef
Next, add your ground beef to the pot. Sprinkle with a little salt and pepper to season the meat and cook it thoroughly, breaking it apart with a spoon into bite-sized crumbles. You’re looking for that golden-brown goodness which adds richness and texture that contrasts beautifully with the pumpkin.
Step 3: Spice It Up
Once the beef is browned, stir in the tomato paste, chili seasoning mix, and your ground cinnamon or pumpkin spice. Let these cook together for one to two minutes, toasting the spices and tomato paste; this intensifies all those complex aromas. Then pour in the apple cider, using your spoon to scrape up any tasty browned bits stuck to the pot’s bottom. Let it bubble gently for a minute or two, allowing the cider to reduce slightly.
Step 4: Simmer to Perfection
Now pour in the pumpkin purée, drained diced tomatoes, black beans, corn kernels, diced sweet potatoes if using, and beef broth. Bring the whole mixture up to a boil, then reduce the heat to low and cover it to let everything simmer away for about 15 minutes. Stir occasionally, letting the flavors meld. After that, uncover and let the chili cook for another 15 to 20 minutes, stirring every so often, until the sweet potatoes are tender and the chili thickens into a cozy, comforting stew. Feel free to add a bit more broth if you prefer your chili a touch less thick.
Step 5: Final Taste and Adjustments
Give your chili a final taste and adjust salt and pepper as needed. Drizzle in the optional maple syrup here if you’re craving a little extra sweetness and complexity — it works wonders to balance the tomatoes and spices. Now your Pumpkin Black Bean Chili Recipe is ready to share!
How to Serve Pumpkin Black Bean Chili Recipe
Garnishes
Adding the right garnishes can elevate your chili from delicious to unforgettable. A dollop of cool sour cream or Greek yogurt cuts through the heat and adds creaminess. Toasted pepitas or crushed tortilla chips bring delightful crunch. Fresh cilantro or thinly sliced green onions offer a refreshing brightness that contrasts the chili’s deep flavors perfectly.
Side Dishes
This chili pairs beautifully with simple sides like warm cornbread or crusty bread to soak up every flavorful drop. A crisp green salad with vinaigrette can provide a fresh counterpoint, while a bowl of steamed rice makes it heartier and stretches the meal for more hungry mouths. You really can’t go wrong here—these sides help round out the meal and keep it feeling well balanced.
Creative Ways to Present
For a fun twist, serve the Pumpkin Black Bean Chili Recipe in individual bread bowls for a cozy, rustic presentation. You might also try layering it over baked sweet potatoes or stuffing it into warm tortillas as a chili taco option. Not only does this add flair, but it lets you enjoy the chili in a variety of textures and styles. It’s the perfect way to impress guests or keep meals exciting on chilly nights!
Make Ahead and Storage
Storing Leftovers
This Pumpkin Black Bean Chili Recipe tastes even better the next day as the flavors continue to deepen. Store leftovers in an airtight container in the refrigerator for up to four days. Make sure it cools completely before sealing to preserve the chili’s wonderful taste and texture.
Freezing
Want to keep this chili on hand for busy nights? It freezes beautifully! Portion the chili into freezer-safe containers or heavy-duty ziplock bags, label, and freeze for up to three months. Thaw overnight in the fridge before reheating for a quick, comforting meal anytime autumn calls for it.
Reheating
Reheat the chili on the stovetop over low to medium heat, stirring occasionally and adding a splash of broth or water if it’s too thick. You can also microwave individual portions, but stovetop reheating preserves the chili’s texture and flavor better. Just bring it to a gentle simmer and you’re ready to enjoy.
FAQs
Can I make this chili vegetarian?
Absolutely! Simply omit the ground beef and boost the beans or add hearty vegetables like mushrooms or lentils. To keep richness, consider adding a bit of smoked paprika or a splash of soy sauce for umami depth.
Is canned pumpkin the same as pumpkin pie filling?
No, they are quite different. Pumpkin purée is plain cooked pumpkin with no added sugar or spices, perfect for savory dishes like this chili. Pumpkin pie filling already contains sugar and spices, which would alter the flavor balance.
Can I use homemade chili seasoning instead of a packet?
Yes, homemade seasoning is wonderful here! Combining chili powder, cumin, smoked paprika, garlic powder, onion powder, and a pinch of cayenne will give you fresh, vibrant flavor with control over spice levels.
What can I substitute for apple cider?
If you don’t have apple cider, try using apple juice or a splash of white wine vinegar mixed with water for acidity. Just avoid sweetened juices that might make the chili too sweet.
Does this recipe freeze well without changing texture?
Yes, both the pumpkin and beans freeze well. Sweet potatoes might become a little softer after freezing but still taste great. Just thaw gently and reheat slowly for best results.
Final Thoughts
I can’t recommend this Pumpkin Black Bean Chili Recipe enough when you want a meal that feels like a warm, comforting hug from the inside out. It’s perfect for those crisp fall evenings or whenever you need a bit of cozy on your plate. Try it out, garnish it to your liking, and savor every rich, vibrant spoonful—you might just find it becoming your new go-to chili all year round!
Print
Pumpkin Black Bean Chili Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Pumpkin Black Bean Chili is a perfect fall-inspired dish combining savory ground beef, creamy pumpkin purée, black beans, and warming spices like chili seasoning and cinnamon or pumpkin spice. Enhanced with sweet potato and corn, this chili offers a comforting balance of flavors and textures, slow-simmered to perfection for a thick, cozy meal ideal for chilly October nights.
Ingredients
Base Ingredients
- oil, for cooking
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced (about 2 teaspoons)
- 1 pound ground beef (85/15)
- salt & pepper, to taste
Seasonings and Liquids
- 2 tablespoons tomato paste
- 1 packet chili seasoning mix (about 3 tablespoons; or homemade seasoning mix)
- ½ teaspoon ground cinnamon OR pumpkin spice mix
- ½ cup apple cider (unsweetened if possible)
- 1 cup beef broth (or more for thinner chili)
- 1 teaspoon maple syrup (optional)
Main Add-Ins
- 1 (15-oz) can pumpkin purée (NOT pie filling)
- 1 (14.5-oz) can diced tomatoes, drained (fire-roasted recommended)
- 2 (15-oz) cans black beans, drained and rinsed
- 1 cup corn kernels (canned, fresh, or frozen)
- 1 medium sweet potato, peeled and diced into ~1/3-inch cubes (about 1.5 cups; optional but recommended)
Garnishes (Optional)
- Sour cream
- Toasted pepitas
Instructions
- Cook aromatics: In a ~5 quart Dutch oven or heavy pot, heat a drizzle of oil over medium heat. Add the diced onion and cook until softened, about 4–5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Brown beef: Add the ground beef to the pot, seasoning lightly with salt and pepper. Cook until browned thoroughly, breaking it up with a spoon to ensure even cooking.
- Spice it up: Stir in the tomato paste, chili seasoning mix, and cinnamon or pumpkin spice blend. Cook this mixture for 1–2 minutes, allowing the spices to toast and deepen in flavor. Pour in the apple cider, scraping up any browned bits from the pot’s bottom. Let the mixture bubble gently for 1–2 minutes.
- Simmer: Add the pumpkin purée, drained fire-roasted tomatoes, rinsed black beans, corn kernels, diced sweet potato (if using), and 1 cup of beef broth. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook for 15 minutes, stirring occasionally. Uncover and continue simmering for another 15–20 minutes until the sweet potato is tender and the chili has thickened to a cozy consistency. Add more beef broth as needed to adjust thickness.
- Finish: Taste the chili and adjust seasoning with salt and pepper. If desired, add a drizzle of maple syrup to add depth and balance acidity. Serve hot, topped with your favorite garnishes like sour cream or toasted pepitas.
Notes
- Use pumpkin purée, not pumpkin pie filling, to avoid added sugars and spices that can alter flavor.
- Fire-roasted tomatoes add a smoky depth but regular diced tomatoes also work fine.
- Sweet potato is optional but adds a wonderful autumnal sweetness and texture.
- If you prefer a thicker chili, reduce the broth slightly; for a thinner chili, add more broth to your liking.
- You can substitute ground turkey or a plant-based ground meat if you want a lighter or vegetarian option, though this recipe is originally made with beef.
- Make your own chili seasoning to control salt and spice levels, especially when watching sodium intake.
