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Easy 30-Minute Pumpkin Black Bean Chili Recipe

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A quick and cozy chili made with pumpkin puree and black beans, offering a velvety texture and subtle sweetness. Perfect for busy weeknights, this 30-minute recipe is a crowd-pleaser that even chili skeptics will love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • Fresh cilantro, chopped (for serving)
  • Avocado, diced (for serving)
  • Lime wedges (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Heat the oil in a large pot over medium heat until shimmering.
  2. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until translucent and starting to brown.
  3. Stir in the minced garlic, diced bell pepper, and jalapeño (if using). Cook for another 2 minutes until softened and fragrant.
  4. Add the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Stir constantly for about 30 seconds to toast the spices.
  5. Pour in the vegetable broth and scrape the bottom of the pot with a wooden spoon to release any browned bits.
  6. Add the drained black beans, pumpkin puree, and fire-roasted tomatoes (with their juices). Stir until the pumpkin is fully incorporated.
  7. Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 to 20 minutes, stirring occasionally.
  8. Taste and adjust seasoning as needed.
  9. Remove from heat and let it rest for 5 minutes.
  10. Ladle into bowls and add desired toppings such as cilantro, avocado, lime wedges, sour cream, or tortilla chips.

Notes

Toast spices in hot oil for 30 seconds to unlock flavor. Use fire-roasted tomatoes for smoky depth. Rinse black beans thoroughly to avoid gummy texture. Chili tastes even better the next day. For a thicker chili, simmer longer; for thinner, add more broth. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin chili, black bean chili, easy chili, 30-minute chili, vegetarian chili, fall recipe, cozy dinner

Find it online: https://siennaspoon.com/easy-30-minute-pumpkin-black-bean-chili-recipe/