This Smoky Pumpkin Black Bean Chili is filled with veggies and such great flavor! It’s the perfect comfort food and so easy to make!
Chili is one of the best foods ever! I’ve been perfecting my chili recipe for quite a few years now and it’s one of my favorite meals to eat this time of year. It’s warm, comforting and you can load it with veggies.
I’ve kind of started a tradition where we eat chili for dinner on Halloween. It’s easy to make, can be made ahead of time, and is perfect if you’re cooking for a group of people. We also love to watch old halloween episodes of The Office 🙂
Last Halloween Eli was just about 3 months old so we turned the porch light off and enjoyed our chili and Office episodes while he was sound asleep. This year we’re planning to take him trick or treating and I’m pretty excited! We’ve been putting together an adorable little pumpkin outfit for him to wear and I can’t wait!
Earlier I mentioned that I had been perfecting my chili recipes for years, but for some reason I’ve never put pumpkin in my chili until now. And, let me tell you, it’s the best addition ever! In my recipe it takes the place of the tomato paste and gives the chili such a nice creamy texture.
I’ve also added a little bit of maple syrup and cinnamon to help compliment the pumpkin flavor and it’s delicious! This seasonal chili is perfect for a comforting meal or a game day appetizer! I love to load mine with toppings and dip chips into it!
Don’t forget to check below for some other delicious October seasonal recipes from some of my blogging friends #EatSeasonal! If you’re interested in what else is in season this month, check out Becky’s awesome October Produce Guide!
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Smoky Pumpkin Black Bean Chili
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 6 1x
Description
A creamy and flavorful seasonal chili recipe!
Ingredients
- 2 teaspoons olive oil
- 1 small yellow onion, or 1/2 larger onion, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 3 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can petite tomatoes, with the liquid mostly drained off
- 1 (15 ounce) can pure pumpkin puree
- 1 tablespoon pure maple syrup
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Italian Seasoning
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons salt
- 2 1/2 cups vegetable broth
Instructions
- Heat a large pot over medium heat and add olive oil, onion and bell peppers. Cook vegetables until tender, about 5 minutes. Add the garlic and cook for another minute.
- Next, add all the remaining ingredients and mix until combined. Bring chili to a simmer and simmer for at least 20 minutes. You can leave it on the stove for longer if you like.
- Garnish with your favorite chili ingredients and enjoy!
- Category: Dinner, Soup, Vegan, Gluten Free
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I’m not a big pumpkin fan when it’s the predominate flavor, so I can totally get behind pumpkin in chili, especially with all those spices. Great pairing Izzy!
I’m kind of obsessed with pumpkin, haha, but I really love putting it in savory dishes where the flavor is a little more mellow! Thanks, Katie! 🙂
Looks good! Have you already posted your regular chili recipe? I’d be interested in that too.
Thanks, Penny! I have a few chili recipes, but this 3 Bean Loaded Veggie Chili is one of my favorites 🙂
Thank you! I can’t wait to try it.
It’s really good! I’m planning on making it again this week 🙂
Awwww I can’t wait to see Eli in his little pumpkin outfit! So cute! And I love the tradition of chili (and Office episodes!) on Halloween. So fun!
His pants are the best part! I can’t wait to get him all dressed up 🙂 Thanks, Liz!
I love that you added pumpkin to your chili, Izzy! It’s SO good and ads just another level of nourishing ingredients to the mix! The maple is a nice addition too.. I’ll have to give it a go! Now, that little Eli will be the cutest in his little pumpkin suit! xo
I LOVE chili Izzy and these are some of my favorite flavors! I too love making chili on Halloween and this version is just perfect!
Thanks so much, Marcie! 🙂
We have a Halloween chili tradition, too!!! I love it! Isn’t it such a cozy way to kick off chili season? This looks so inviting!
That’s awesome!! It’s a pretty great tradition to have! 🙂
Love your tradition of chili and the office! We may have to steal the idea 🙂
Haha, you totally should! It makes for a pretty great Halloween 🙂
I like the idea of a make ahead meal before trick or treating. Usually halloween is so crazy getting the kids into their costumes, dinner is the last thing on my mind. I’ll have to try it!
It’s so nice to just be able to heat it up!
My family always had chili on Halloween too! Love this smoky combination!
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It’s such a great Halloween meal! So fun!
I love that tradition of eating chili on Halloween! We usually make homemade pizza and then head out trick-or-treating! 🙂
That sounds like a great tradition too!!
Yum! Made this tonight – it was delicious. The sauce was quite liquid so next time I’ll either use less stock or thicken it up with some flour. We had it with a baked sweet potato – heaven! Thanks for the recipe.
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I’m glad you liked it, Josie! Thank you 🙂
I just made this tonight and it was seriously one of the best I’ve had (and I’ve tried a lot) The only changes I made was I added cayenne to spice it up and used only about 1 3/4 cups broth for a thicker consistency. I topped it with onions, jalapeños and sour cream. My whole family loved it!
★★★★★
That’s so nice to hear, Michelle!! I’m so glad that the whole family loved it too! Thanks so much for letting me know 🙂
Made this chili last night for my National Championship party and it was a huge hit! Even all my meat lovers wanted the recipe! Thank you so much for such a successful, tasty, recipe!
★★★★★
Yah!! I’m so glad everyone enjoyed it! 🙂
Sounds great, but do you know how many calories are in a serving? And what the serving size is?
Thanks,
Bonnie
Thanks, Bonnie! I don’t currently have that information but am working on adding to more posts, sorry about that!
Today I made this for the second time, and doubled the recipe for leftovers. Your pumpkin black bean chili is delicious! Thank you!
★★★★★
Awesome!! I’m so glad you like it! It’s my favorite this time of year 🙂
Who knew pumpkin good make such a delicious chili? Made as directed with the exception of throwing in a half can of chopped jalapenos for more heat. We loved it but would leave out for others. Making another batch today! Thanks for such a delicious, wholesome, healthy an easy recipe !
★★★★★
Thank you, Pam! I’m so glad you enjoyed it! I love the creaminess it adds to chili!
Beautiful chili…very colorful & tasty!! Instead of 3 cans of Black Beans I used one can each of Pinto, Red Kidney & Pinto Beans….otherwise I followed the recipe to a tee!! It’s a keeper & will be in constant rotation throughout the winter for me!!
★★★★★
Awesome! So glad you enjoyed it! I’ve been making it a lot this fall 🙂
Subbed Buternut (or other winter squash) for the pumpkin. Great recipe, have made twice now.
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So glad to hear it!!
made it a few nights ago, to use up black beans in the fridge. delicious.
cooked a squash and mashed it up to add.
no italian seasoning so winged it by throwing in the spices separately.
★★★★★