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Cozy Smoky Pumpkin Chili with Black Beans

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A velvety, rich, and deeply satisfying chili that combines smoky chipotle with sweet pumpkin and hearty black beans. Perfect for chilly evenings, this easy recipe comes together in about 45 minutes and is naturally vegan and gluten-free.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika (sweet smoked paprika recommended)
  • ½ teaspoon chipotle powder (or 1 chipotle in adobo, minced)
  • 1 teaspoon dried oregano (Mexican oregano if available)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 can (15 ounces) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 can (14.5 ounces) diced tomatoes, with their juices
  • 2 cups vegetable broth (low-sodium recommended)
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 tablespoon maple syrup
  • Juice of 1 lime
  • For serving (optional): Greek yogurt or sour cream, fresh cilantro (chopped), diced avocado, crumbled tortilla chips or pumpkin seeds

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent.
  2. Add the minced garlic and diced red bell pepper. Cook for 2 more minutes, stirring frequently, until fragrant.
  3. Stir in the cumin, smoked paprika, chipotle powder, oregano, salt, and black pepper. Cook for 30-60 seconds, stirring constantly, until the spices are fragrant.
  4. Add the pumpkin puree and stir to combine with the onion mixture. Cook for 2 minutes, stirring occasionally, until the pumpkin is slightly caramelized.
  5. Pour in the diced tomatoes with their juices, vegetable broth, and maple syrup. Stir everything together, scraping the bottom of the pot to release any browned bits. Bring to a gentle boil.
  6. Reduce the heat to low and add the drained and rinsed black beans. Stir well. Let the chili simmer uncovered for 20-25 minutes, stirring occasionally, until thickened.
  7. Remove from heat and stir in the lime juice. Taste and adjust seasoning as needed.
  8. Let the chili rest for 5 minutes before serving. Serve hot with desired toppings.

Notes

Don’t skip the spice blooming step—it deepens the flavor. Rinse beans thoroughly to avoid a metallic taste. Chipotle powder heat varies; start with ½ teaspoon and adjust. The chili improves overnight; make ahead if possible. For a thicker chili, simmer uncovered longer or mash some beans against the pot. For a milder version, omit chipotle powder and use extra smoked paprika.

Nutrition

Keywords: pumpkin chili, black bean chili, smoky chili, vegan chili, gluten-free chili, fall recipe, easy chili, weeknight dinner

Find it online: https://bitesienna.com/cozy-smoky-pumpkin-chili-with-black-beans-easy-recipe/