Pin This smoky pumpkin black bean chili transforms everyday pantry staples into a soul-warming meal that balances earthy beans with sweet pumpkin and smoky chipotle heat. I created this recipe when looking for ways to use leftover canned pumpkin after Thanksgiving baking, and it's become our go-to autumn comfort food.
This recipe saved me during a particularly busy week when I needed something hearty but didn't have time for complicated cooking. My neighbor stopped by while it was simmering and ended up staying for dinner after being drawn in by the incredible aroma.
Ingredients
- Olive oil: creates the foundation for building flavor without overwhelming the other ingredients
- Onion and red bell pepper: provide essential aromatics and a touch of sweetness when sautéed properly
- Garlic: adds depth and complexity that forms the backbone of any good chili
- Chili powder: brings classic warmth without excessive heat
- Ground cumin: contributes earthy notes essential to authentic chili flavor
- Smoked paprika: delivers that crucial smokiness without needing a grill
- Chipotle in adobo: introduces complex heat with smoky undertones
- Black beans: offer hearty protein and creamy texture when properly cooked
- Crushed tomatoes: provide acidity to balance the richness of the beans
- Pumpkin puree: adds velvety body and subtle sweetness while boosting nutrition
- Broth: unifies all flavors while creating the perfect consistency
Instructions
- Build the Flavor Base:
- Heat olive oil in a large Dutch oven or heavy pot over medium heat until shimmering. Add diced onion and bell pepper with a pinch of salt. Cook for 5 to 7 minutes, stirring occasionally until vegetables soften and onions become translucent. This slow cooking process develops natural sweetness that balances the spices.
- Bloom the Aromatics:
- Add minced garlic, chili powder, cumin, and smoked paprika to the softened vegetables. Cook for exactly one minute, stirring constantly to prevent burning. You'll know it's ready when the spices become intensely fragrant, releasing their essential oils into the oil. This quick cooking unlocks maximum flavor without bitterness.
- Create the Body:
- Add minced chipotle in adobo starting with 1 teaspoon and adjusting later for heat preference. Stir in drained black beans, crushed tomatoes, pumpkin puree, and broth. Use a wooden spoon to scrape any browned bits from the bottom of the pot these contain concentrated flavor. Bring the mixture to a gentle boil.
- Develop Complexity:
- Reduce heat to maintain a steady simmer. Cook uncovered for 20 to 30 minutes, stirring occasionally to prevent sticking. The chili will gradually thicken as the flavors meld and intensify. For a thicker consistency, continue simmering uncovered for an additional 5 to 10 minutes.
- Season and Finish:
- Taste and adjust seasoning with salt, pepper, and additional chipotle if desired. Remember that flavors will continue developing as the chili sits. Remove from heat and let stand for 5 minutes before serving with lime wedges, a dollop of sour cream or Greek yogurt, and freshly chopped cilantro.
Pin The chipotle peppers are truly the secret weapon in this recipe. I discovered their transformative power years ago when trying to recreate the depth of slow smoked chili without access to a smoker. Just a small amount brings that authentic campfire quality that makes people wonder what your secret ingredient might be.
Make Ahead and Storage
This chili actually improves with time as the flavors meld together. Make it up to three days ahead and store in an airtight container in the refrigerator. When reheating, add a splash of broth if it has thickened too much. The flavors will have deepened beautifully overnight, making this ideal for meal prep or entertaining.
Ingredient Substitutions
No pumpkin puree? Butternut squash puree or even sweet potato puree works wonderfully. For a chunkier texture, try diced butternut squash instead of puree, just add 10 minutes to the cooking time.
Out of black beans? Pinto beans or kidney beans make excellent alternatives while maintaining the hearty texture. For an extra protein boost, add a second variety of beans to create a multi bean chili.
If you cannot find chipotle in adobo, substitute 1/4 teaspoon of chipotle powder plus 1/2 teaspoon of tomato paste for each teaspoon of chipotle in adobo called for in the recipe.
Serving Suggestions
Transform this chili into a complete meal by serving it over brown rice or quinoa for added whole grains. For a fun presentation, ladle it over baked sweet potatoes and top with avocado slices.
Create a build your own chili bar for casual entertaining by setting out bowls of various toppings like diced avocado, shredded cheese, thinly sliced green onions, crushed tortilla chips, and pickled jalapeños alongside the traditional lime, sour cream, and cilantro.
For a hearty brunch option, top the warmed chili with a fried egg and serve with warm corn tortillas on the side. The runny yolk creates a luxurious sauce when mixed with the chili.
Seasonal Adaptations
Fall Harvest Version Use fresh roasted pumpkin instead of canned for deeper flavor. Add diced apple for subtle sweetness. Incorporate fresh sage or rosemary for seasonal herb notes.
Winter Comfort Version Stir in dark chocolate chips just before serving for richness. Add a cinnamon stick during simmering for warming spice. Serve with cornbread studded with jalapeños for contrast.
Summer Garden Version Mix in fresh corn kernels cut from the cob. Add diced zucchini during the last 10 minutes of cooking. Top with fresh cherry tomatoes and basil instead of cilantro.
Pin This smoky pumpkin black bean chili has become more than just a recipe in our household—it's a tradition that marks the changing seasons and brings everyone to the table with eager anticipation. I hope it finds a regular place in your meal rotation too, adapting to your preferences and creating its own stories around your table.
Recipe FAQ
- → How spicy is this chili?
The chipotle adds smokiness and mild heat. Add more or less chipotle to suit your taste.
- → Can I use fresh pumpkin instead of puree?
Yes, roast and mash fresh pumpkin before adding for similar texture and richness.
- → Is this dish vegetarian?
It is vegetarian if made with vegetable broth and topped with Greek yogurt or sour cream.
- → How can I make the chili thicker?
Simmer uncovered for the last 10 minutes to reduce liquid and achieve a thicker consistency.
- → What toppings work well for serving?
Fresh lime wedges, chopped cilantro, and either sour cream or Greek yogurt are great finishing touches.
- → Can I add other vegetables?
Yes, add corn for sweetness or other beans for more texture and flavor variety.