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
Scale
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.
