Long before pumpkins became Instagram icons, I stumbled upon a forgotten canned pumpkin can in my pantry. That moment sparked an experiment—adding pumpkin to my Pumpkin Chili—without knowing it would become my signature fall comfort.
The gentle sweetness and velvety texture of pumpkin elevate the earthiness of black beans and spices, creating a surprising harmony.
This Pumpkin Chili recipe’s secret lies in embracing autumn’s natural bounty while breaking culinary rules. It’s a nourishing hug in a bowl, perfect for chilly evenings or Sunday prep.
For a complete fall-inspired meal, try pairing it with Velvety Butternut Squash & Ginger Soup or a side of Slow Cooker Maple Baked Beans to amplify the cozy flavors. Plus, it’s a playful way to sneak vegetables into even the pickiest eaters’ bowls.
Why I Love This Recipe?
- FEELS like cozy nostalgia but with an unexpected twist—pumpkin in chili, who knew?
- BRINGS a burst of autumn warmth, with cinnamon and smoked paprika dancing on my tongue.
- OFFERS a quick, hearty meal that makes the house smell like a bakery on cool mornings.
- REPEATEDLY impresses friends who think I’m now a culinary wizard—pride and surprise all in one.
- GETS better after a day in the fridge, flavors deepening and mellowing into comforting richness.
Pantry Heroes – Ingredients for Pumpkin Chili
Every ingredient in this recipe plays a role in creating balance, depth, and texture. Pumpkin adds natural sweetness and body, black beans provide protein and heartiness, while spices like smoked paprika, cinnamon, and chili powder bring warmth and complexity. Preparing your ingredients beforehand ensures a smooth cooking process and a velvety, flavourful result.
Ingredients
- 1 tablespoon olive oil or vegetable oil: Provides the cooking medium for sautéing and helps the spices bloom.
- 1 medium yellow onion, finely chopped: Adds natural sweetness and depth to the flavour base.
- 2 cloves garlic, minced: Infuses the chili with aromatic savouriness that complements the pumpkin.
- 1 teaspoon smoked paprika: Imparts a subtle smoky flavour, enhancing the warmth of the dish.
- 1 teaspoon ground cinnamon: Adds an earthy, warming note that pairs beautifully with pumpkin.
- 1/2 teaspoon chili powder: Introduces mild heat and complexity, rounding out the spice profile.
- 1 can (15 oz) canned pumpkin, unsweetened: Brings natural sweetness, a creamy texture, and seasonal charm.
- 1 can (15 oz) black beans, drained and rinsed: Provide protein, texture, and heartiness to the chili.
- 1 cup vegetable broth or water: Creates a simmering base and ensures the chili has a velvety consistency.
- 1 teaspoon salt, add to taste: Enhances and balances all the flavours.
- 1 tablespoon maple syrup (optional, balances bitterness): Balances the smoky and earthy notes with a touch of sweetness.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
Simmered to Perfection – Method
The method transforms these simple ingredients into a comforting, flavourful pumpkin chili. Each step allows the spices to bloom, the pumpkin to soften, and the beans to integrate perfectly, resulting in a rich, creamy texture and balanced taste.
Method
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes, filling your kitchen with a sweet, fragrant aroma.
- Add minced garlic, smoked paprika, cinnamon, and chili powder. Stir constantly for 30 seconds until fragrant and the spices bloom.
- Pour in the canned pumpkin, stirring it into the spice mixture. Cook for 2–3 minutes to warm it through and deepen the aroma and colour.
- Add drained black beans and vegetable broth to the pot. Stir to combine evenly and bring the mixture to a gentle simmer.
- Reduce heat to low and let the chili simmer uncovered for 15–20 minutes, stirring occasionally. The sauce will thicken and become velvety as the flavours meld.
- Taste the chili and adjust salt as needed. For a subtle sweetness to balance the spices, stir in a tablespoon of maple syrup if desired.
- Once the chili reaches a thick, uniform consistency, turn off the heat.
- Serve hot, garnished with fresh herbs, sour cream, or shredded cheese if desired.
Pumpkin Chili
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes, filling your kitchen with a sweet, fragrant aroma.1 tablespoon olive oil
- Add minced garlic, smoked paprika, cinnamon, and chili powder to the pot. Stir constantly for about 30 seconds until fragrant and the spices bloom, turning the mixture a deeper hue.1 tablespoon olive oil
- Pour in the canned pumpkin, stirring it into the spice mixture. Cook for 2-3 minutes, allowing the pumpkin to warm through and develop a richer color and aroma.1 tablespoon olive oil
- Add drained black beans and the vegetable broth to the pot. Stir to combine everything evenly, and bring the mixture to a gentle simmer.1 tablespoon olive oil
- Reduce the heat to low and let the chili simmer uncovered for about 15-20 minutes, stirring occasionally. You’ll see the sauce thicken and become velvety, with flavors melding beautifully.
- Taste the chili and add salt as needed. If desired, stir in a tablespoon of maple syrup to balance the smoky spice and mellow the overall flavor.1 tablespoon olive oil
- Once the chili reaches a thick, uniform consistency and smells deeply savory with a hint of sweetness, turn off the heat.
- Serve the pumpkin chili hot, garnished with your favorite toppings like chopped herbs, sour cream, or shredded cheese if desired.
In the end, pumpkin and black bean chili isn’t just a meal—it’s a way to celebrate fall’s hidden treasures. The richness of pumpkin adds a velvety texture and subtle sweetness that pairs beautifully with hearty beans and spices. It’s a reminder that sometimes, the best dishes come from daring to try something slightly unexpected.
So, whether you’re craving something warming after a long day or want to impress at your next brunch, this chili will serve you well. No fancy ingredients, just good food made with a little love and a lot of flavors. Enjoy every spoonful of this seasonally enchanting creation.
Quick Fixes that Save Your Day
- When sauce thickens too much, splash in some vegetable broth—stirs right back to silky.
- Patch blandness with a squeeze of lime—brightens everything, smells of freshness.
- Splash soy sauce when you crave umami—instant savory boost in seconds.
- Shield overcooked beans with a bit of water—cooks the excess firm back to tender.
- When too spicy, add a teaspoon of honey—smooths heat, makes your nose crackle happily.
As the air turns crisp, this chili feels like a warm secret you’re eager to share. The pumpkin’s mellow sweetness balances the smoky spice, making every spoonful feel just right. It’s a holiday in a bowl, without the fuss.
Cooking this dish today feels fitting—embracing seasonal flavors and comfort food with a modern twist. It’s simple, satisfying, and a little bit surprising, perfect for these cozy nights ahead.
Keep the Warmth – Storing Your Pumpkin Chili
Pumpkin chili is not only comforting but also wonderfully convenient for leftovers. With the right storage, you can enjoy its rich, autumnal flavours days after cooking:
- Refrigeration: Let the chili cool to room temperature before transferring it to an airtight container. It will remain fresh and flavourful for 3–4 days in the fridge.
- Freezing: For longer storage, portion the chili into freezer-safe containers. It can be frozen for up to 2–3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop.
- Reheating Tips: Warm slowly over low to medium heat, stirring occasionally. If the chili thickens too much, add a splash of vegetable broth or water to restore a creamy consistency.
- Garnish Freshly: Save toppings like fresh herbs, sour cream, or roasted seeds for serving to maintain their texture and freshness.
- Avoid Overcooking: Since pumpkin softens quickly, avoid prolonged reheating to prevent a mushy texture and preserve the vibrant flavours.
With these simple tips, your pumpkin chili will stay just as comforting, rich, and velvety, whether served immediately or enjoyed later.
Hi there! I’m Olivia Chen-Williams, a 54-year-old late-blooming cook, career coach, and the face behind Turn Around At 50 – a food blog that proves it’s never too late to start something new (even if your first attempt burns to a crisp!).
