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Pumpkin Chili with Black Beans: Easy 30-Minute Recipe

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A quick and easy pumpkin chili with black beans that comes together in under 30 minutes. This smoky, slightly sweet chili is perfect for fall gatherings, potlucks, and cozy nights in, featuring a velvety texture from pumpkin puree and hearty black beans.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 pound ground turkey or beef (93% lean recommended)
  • 1 red bell pepper, diced
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes (with juices)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup vegetable broth or chicken broth (low-sodium recommended)
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste (start with 1 teaspoon salt, ½ teaspoon pepper)
  • Fresh cilantro, chopped (for garnish, optional)
  • Sour cream or Greek yogurt (for garnish, optional)
  • Shredded cheddar cheese (for garnish, optional)
  • Sliced jalapeños (for garnish, optional)
  • Diced avocado (for garnish, optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
  2. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and starting to brown at the edges.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the ground turkey or beef to the pot. Break it up with a wooden spoon and let it cook undisturbed for 2-3 minutes to brown, then stir and continue cooking for 3-4 minutes until no pink remains.
  5. Stir in the diced red bell pepper, chili powder, smoked paprika, cumin, garlic powder, onion powder, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
  6. Add the pumpkin puree, diced tomatoes (with their juices), and broth. Stir until the pumpkin is fully incorporated.
  7. Stir in the drained and rinsed black beans until evenly distributed.
  8. Bring the chili to a gentle boil, then reduce heat to low. Cover the pot with a lid slightly ajar and simmer for 15-20 minutes, stirring occasionally, until thickened.
  9. Taste and adjust seasoning with salt, pepper, and additional cayenne if desired. If too thick, add a splash more broth; if too thin, simmer uncovered for 5 minutes.
  10. Remove from heat and let rest for 5 minutes before serving. Ladle into bowls and top with desired garnishes.

Notes

For best flavor, do not skip browning the meat and toasting the spices. Use pure pumpkin puree, not pumpkin pie filling. Let chili rest 5 minutes before serving. Chili tastes even better the next day. For a vegetarian version, omit meat and add an extra can of beans. For a vegan version, use vegetable broth and skip dairy garnishes.

Nutrition

Keywords: pumpkin chili, black bean chili, easy chili recipe, 30-minute chili, fall chili, healthy chili, gluten-free chili, dairy-free chili

Find it online: https://oracooks.com/pumpkin-chili-with-black-beans-easy-30-minute-recipe/