There’s something undeniably comforting about a warm bowl of chili, especially as the days grow shorter and a crispness fills the air. For years, I’ve been on the hunt for the perfect chili recipe – one that’s not only hearty and satisfying but also packed with flavor and perhaps a little bit unexpected. This Black Bean Pumpkin Chili recipe by Kathy Berget completely stole my heart (and my family’s!). From the first whiff of fragrant spices simmering on the stovetop to the last spoonful devoured with gusto, this chili is a true culinary delight. The subtle sweetness of pumpkin puree blended seamlessly with the earthy black beans, tender chicken, and robust chili spices creates a symphony of flavors that’s both familiar and wonderfully unique. Even my picky eaters, usually skeptical of anything with “pumpkin,” were completely won over by the rich, savory depth of this chili. It’s become a staple in our fall and winter rotation, perfect for cozy weeknight dinners, potlucks with friends, or even a satisfying game day meal. If you’re looking for a chili that’s a little different from the ordinary, incredibly delicious, and surprisingly easy to make, you absolutely must try this Black Bean Pumpkin Chili. You won’t be disappointed!

Ingredients

This Black Bean Pumpkin Chili recipe boasts a vibrant array of ingredients that work together to create a complex and satisfying flavor profile. Here’s a detailed breakdown of each component and why it plays a crucial role in the final dish:

1 tablespoon olive oil: Olive oil serves as the foundation for building flavor in this chili. It’s used to sauté the vegetables, releasing their aromatic compounds and creating a flavorful base for the entire dish. You can use extra virgin olive oil for a richer flavor, or regular olive oil works just as well. If you don’t have olive oil on hand, other neutral oils like avocado oil or canola oil can be substituted.
1 medium yellow onion (diced): Onion is a foundational aromatic in countless savory dishes, and chili is no exception. Yellow onions offer a balanced flavor that becomes sweet and mellow when sautéed, adding depth and complexity to the chili base. Dicing the onion ensures it cooks evenly and incorporates smoothly into the chili. If you prefer a milder onion flavor, you can use white onions. For a slightly sharper taste, try using red onions.
1 bell pepper (red, yellow or orange, diced): Bell peppers contribute sweetness, a slight vegetal note, and a vibrant color to the chili. Red, yellow, and orange bell peppers are all excellent choices, offering a sweeter flavor compared to green bell peppers. The diced bell pepper adds texture and visual appeal to the chili. Feel free to use a combination of colors for a more visually striking dish. If you enjoy a bit of heat, you could substitute a portion of the bell pepper with a milder chili pepper like poblano or Anaheim.
3 cloves garlic (minced): Garlic is another essential aromatic that provides a pungent and savory depth to the chili. Minced garlic readily releases its flavor when sautéed, infusing the entire dish with its characteristic aroma. Fresh garlic is highly recommended for the best flavor, but in a pinch, you can use pre-minced garlic or garlic powder (though fresh is always superior). Adjust the amount of garlic to your preference – some garlic enthusiasts might even double the quantity!
2 teaspoons chili powder: Chili powder is the cornerstone of chili flavor, providing a blend of spices that typically includes dried chili peppers, cumin, oregano, garlic powder, and paprika. It imparts warmth, depth, and a hint of spice to the chili. The quality of chili powder can vary, so opt for a brand you trust for the best flavor. For a milder chili, you can use a mild chili powder blend. For more heat, choose a spicier blend or supplement with additional cayenne pepper later.
1 ½ teaspoons ground cumin: Cumin is a warm, earthy spice that is essential in chili recipes. It adds a distinctive smoky and slightly bitter note that complements the other spices and the richness of the beans and pumpkin. Ground cumin is readily available and easy to use. For an even more intense cumin flavor, you can toast cumin seeds in a dry pan until fragrant and then grind them yourself.
1 teaspoon oregano: Oregano contributes a slightly peppery and herbaceous flavor to the chili. It adds a subtle Mediterranean note that balances the other spices and enhances the overall complexity of the dish. Dried oregano is perfectly suitable for this recipe. If you have fresh oregano on hand, you can use about 1 tablespoon of chopped fresh oregano instead of dried.
½ teaspoon smoked paprika: Smoked paprika is a game-changer in this chili, adding a deep, smoky flavor that elevates the dish to another level. It’s made from paprika peppers that are smoked over oak wood, resulting in a rich, smoky aroma and taste. Don’t confuse smoked paprika with regular paprika or hot paprika – smoked paprika is specifically what brings that wonderful smoky depth. If you can’t find smoked paprika, you can use regular paprika, but the smoky element will be missed.
½ teaspoon salt: Salt is a crucial seasoning that enhances the flavors of all the other ingredients and balances the overall taste of the chili. Start with ½ teaspoon and adjust to your preference at the end of cooking. It’s always better to start with less salt and add more to taste, as you can always add more but can’t easily remove it. Kosher salt or sea salt are good choices for cooking.
3 cups chicken stock: Chicken stock provides the liquid base for the chili and adds a savory depth of flavor. Low-sodium chicken stock is recommended to control the salt level of the dish. You can also use regular chicken stock, but be mindful of the salt content and adjust accordingly. For a vegetarian or vegan version, vegetable broth can be substituted. Good quality chicken stock or broth will significantly enhance the flavor of the chili.
2 cans black beans (15 ounce can or 1 ½ cups, rinsed and drained): Black beans are the star legume in this chili, providing a hearty texture, earthy flavor, and nutritional boost. Rinsing and draining the black beans removes excess sodium and canned liquid, ensuring the chili isn’t overly salty or watery. Canned black beans are convenient and readily available. If you prefer to use dried black beans, you’ll need to soak and cook them beforehand. Black beans contribute protein and fiber to the chili, making it a more satisfying and nutritious meal.
1 can pumpkin puree (15 ounce can or 1 ½ cups): Pumpkin puree is the secret ingredient that makes this chili unique and incredibly delicious. It adds a subtle sweetness, creamy texture, and a boost of vitamins and fiber. Make sure to use pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. Canned pumpkin puree is convenient and readily available, especially during the fall season. The pumpkin flavor is not overpowering but rather blends seamlessly with the other ingredients, adding a delightful richness and depth.
1 can diced tomatoes (14.5 ounce can or 1 ½ cups): Diced tomatoes add acidity, brightness, and a juicy texture to the chili. They contribute to the overall liquid content and provide a classic chili element. You can use regular diced tomatoes or fire-roasted diced tomatoes for a slightly smokier flavor. Undrained diced tomatoes are used in this recipe to add moisture and flavor from the tomato juices.
¼ cup roasted chiles (diced): Roasted chiles, such as canned diced green chiles, add a mild heat and smoky flavor to the chili. They contribute a subtle warmth without being overly spicy. Using roasted chiles enhances their flavor and makes them more palatable. If you prefer a spicier chili, you can use hot diced green chiles or add a pinch of cayenne pepper. If you are sensitive to spice, you can use mild diced green chiles or even omit them entirely.
2 cups cooked chicken (diced): Cooked chicken adds protein and heartiness to the chili, making it a more substantial and satisfying meal. You can use leftover cooked chicken, rotisserie chicken, or cook chicken specifically for this recipe. Dicing the chicken ensures it incorporates well into the chili and is easy to eat. Chicken breast or chicken thighs can be used. For a vegetarian or vegan version, you can omit the chicken or substitute with plant-based protein like crumbled tempeh or extra black beans.
1 teaspoon brown sugar (optional): Brown sugar is an optional ingredient that can enhance the sweetness and depth of flavor in the chili. It balances the acidity of the tomatoes and adds a touch of molasses notes. If you prefer a less sweet chili, you can omit the brown sugar. Start with 1 teaspoon and add more to taste if desired. Other sweeteners like maple syrup or honey can also be used as substitutes.

Toppings (Optional but Highly Recommended):

Green onions (chopped): Chopped green onions add a fresh, mild onion flavor and a vibrant green garnish to the chili. They provide a nice contrast to the richness of the chili and add a touch of freshness.
Fresh cilantro: Fresh cilantro adds a bright, herbaceous flavor and a pop of green color. It complements the spices in the chili and provides a refreshing element. If you are not a fan of cilantro, you can omit it or substitute with fresh parsley.
Sour cream: Sour cream adds a creamy, tangy coolness that balances the warmth and spice of the chili. It provides a luxurious texture and a contrasting flavor element. Greek yogurt or plain yogurt can be used as a lighter substitute for sour cream.
Shredded cheese: Shredded cheese adds a cheesy, melty richness to the chili. Cheddar cheese, Monterey Jack cheese, or a blend of cheeses are all excellent choices. The cheese melts into the hot chili, adding flavor and texture. For a vegan option, you can use shredded vegan cheese.

Instructions

This Black Bean Pumpkin Chili is surprisingly easy to make, requiring just a few simple steps to bring together all those wonderful flavors. Follow these instructions for a delicious and comforting chili:

Heat Oil in a Large Pot: Begin by placing your Dutch oven or a large, heavy-bottomed pot on the stovetop over medium heat. Add 1 tablespoon of olive oil to the pot and let it heat up for about 30 seconds until it shimmers. This ensures the vegetables will sauté properly without sticking. Using a heavy-bottomed pot like a Dutch oven is ideal as it distributes heat evenly and helps prevent scorching, especially during the simmering stage.
Sauté Onion and Bell Pepper: Add the diced 1 medium yellow onion and 1 diced bell pepper (red, yellow, or orange) to the pot with the heated olive oil. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they become softened and slightly translucent. Sautéing softens the vegetables, mellows the onion’s sharpness, and releases their aromatic compounds, building the flavor base of the chili.
Add Garlic and Stir: Once the onion and bell pepper are softened, add 3 cloves of minced garlic to the pot. Stir the garlic into the vegetables and sauté for another 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing garlic briefly releases its pungent aroma and flavor, which will infuse the chili.
Incorporate Spices: Now it’s time to layer in the spices that give this chili its signature warmth and depth. Add 2 teaspoons of chili powder, 1 ½ teaspoons of ground cumin, 1 teaspoon of oregano, ½ teaspoon of smoked paprika, and ½ teaspoon of salt to the pot. Stir the spices into the sautéed vegetables, ensuring they coat everything evenly. Cooking the spices briefly in the heat, known as “blooming,” helps to release their full flavor potential and intensifies their aroma.
Deglaze with Chicken Stock: Pour 3 cups of chicken stock into the pot with the spiced vegetables. Use a spoon or spatula to scrape up any browned bits from the bottom of the pot. These browned bits, known as “fond,” are packed with flavor and will enhance the overall richness of the chili. Deglazing with chicken stock incorporates this flavor into the liquid base.
Stir in Remaining Ingredients: Add the remaining ingredients to the pot: ¼ cup of roasted chiles, 1 can of diced tomatoes (undrained), 2 cans of black beans (rinsed and drained), and 1 can of pumpkin puree. Stir everything together well to combine all the ingredients and ensure the pumpkin puree is evenly distributed throughout the chili.
Simmer for 45 Minutes: Bring the chili to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes. Simmering allows the flavors to meld and deepen as the chili cooks. Stir occasionally to prevent sticking and ensure even cooking. The longer simmering time also helps to thicken the chili slightly.
Add Chicken and Continue Cooking: After simmering for 45 minutes, add 2 cups of cooked, diced chicken to the pot. Stir the chicken into the chili and continue to simmer, uncovered, for another 10-15 minutes, or until the chicken is heated through and the chili has thickened to your desired consistency. Adding the chicken towards the end prevents it from drying out during prolonged cooking.
Optional Brown Sugar and Seasoning: If desired, stir in 1 teaspoon of brown sugar to enhance the sweetness and depth of flavor. Taste the chili and season with additional salt and pepper if needed. Remember that salt levels can vary depending on the chicken stock and canned ingredients used, so tasting and adjusting seasoning is crucial.
Serve Hot with Toppings: Ladle the Black Bean Pumpkin Chili into bowls and serve hot. Offer a variety of toppings such as fresh cilantro, chopped green onions, shredded cheese, and sour cream for everyone to customize their bowls. These toppings add freshness, texture, and flavor contrast to the rich chili.

Nutrition Facts

This Black Bean Pumpkin Chili is not only delicious but also a relatively healthy and nutritious meal option. Here’s a breakdown of the nutrition information per serving:

Servings: 8 people
Calories: 176 kcal (per serving)

Nutritional Highlights (per serving, approximate):

Protein: Provides a good source of protein from the chicken and black beans, essential for muscle building and satiety.
Fiber: Rich in dietary fiber from black beans, pumpkin, and vegetables, promoting digestive health and helping you feel full and satisfied.
Vitamins and Minerals: Pumpkin is a great source of Vitamin A and Vitamin C, while black beans provide iron and other essential minerals.
Lower in Fat: Compared to some traditional chili recipes, this Black Bean Pumpkin Chili is relatively lower in fat, especially if you use lean chicken breast and low-fat sour cream for topping.

Important Note: These are approximate values and can vary depending on the specific ingredients used, portion sizes, and toppings. To get a more precise nutritional breakdown, you can use online nutrition calculators and input the exact ingredients and quantities you used.

Preparation Time

This recipe is efficient and perfect for weeknight cooking, with a manageable preparation and cooking time:

Prep Time: 15 minutes
- This includes the time for dicing the onion, bell pepper, garlic, and cooked chicken, as well as gathering and measuring out all the ingredients.
Cook Time: 1 hour
- This encompasses the time for sautéing the vegetables, simmering the chili with spices and vegetables, and then simmering again after adding the chicken.
Total Time: 1 hour 15 minutes
- From start to finish, you can have a flavorful and satisfying bowl of Black Bean Pumpkin Chili ready in just over an hour.

This relatively short total time makes it a great option for a weeknight meal when you want something delicious and homemade without spending hours in the kitchen. The majority of the cooking time is hands-off simmering, allowing you to do other things while the chili develops its rich flavors.

How to Serve

Black Bean Pumpkin Chili is incredibly versatile and can be served in numerous ways. Here are some delicious serving suggestions to enhance your chili experience:

Classic Bowl of Chili:
- The most straightforward and satisfying way to serve this chili is simply in a bowl, topped with your favorite garnishes.
- Offer a variety of toppings in bowls so everyone can customize their chili to their liking (see topping suggestions below).
- Serve with a side of crusty bread, cornbread, or crackers for dipping and soaking up the delicious chili broth.
Chili with Rice or Quinoa:
- For a heartier meal, serve the chili over a bed of cooked white rice, brown rice, or quinoa.
- The grains absorb the flavorful chili broth and create a more substantial and filling dish.
- This is a great option for a colder evening or when you need a more energy-dense meal.
Chili Baked Potatoes:
- Top baked potatoes with a generous ladle of Black Bean Pumpkin Chili for a comforting and satisfying loaded baked potato meal.
- Add toppings like shredded cheese, sour cream, green onions, and bacon bits (if desired) for an extra indulgent baked potato bar.
Chili Nachos:
- Spread tortilla chips on a large platter and top with Black Bean Pumpkin Chili, shredded cheese, jalapenos, olives, and any other nacho toppings you enjoy.
- Bake briefly until the cheese is melted and bubbly for a crowd-pleasing appetizer or game day snack.
Chili Dogs or Chili Burgers:
- Use Black Bean Pumpkin Chili as a topping for hot dogs or burgers for a unique and flavorful twist on classic comfort food.
- The pumpkin adds a subtle sweetness that complements the savory flavors of hot dogs and burgers beautifully.
Chili Stuffed Peppers:
- Hollow out bell peppers (any color) and fill them with Black Bean Pumpkin Chili.
- Top with shredded cheese and bake until the peppers are tender and the cheese is melted and golden brown for a complete and visually appealing meal.

Topping Bar Ideas (Beyond the Basics):

Fresh Herbs: Cilantro, parsley, chives, oregano
Dairy: Sour cream, Greek yogurt, shredded cheddar, Monterey Jack, pepper jack, cotija cheese
Crunchy: Tortilla strips, oyster crackers, chopped nuts (pecans, walnuts)
Spicy: Jalapenos (fresh or pickled), hot sauce, sriracha
Acidic: Lime wedges, pickled onions
Other: Avocado slices, bacon bits (cooked), corn kernels, olives

Additional Tips for Perfect Black Bean Pumpkin Chili

To ensure your Black Bean Pumpkin Chili turns out absolutely perfect every time, here are five helpful tips to keep in mind:

Adjust the Spice Level to Your Preference: This recipe is designed to be moderately spiced, but you can easily customize the heat level to suit your taste. If you prefer a milder chili, use mild chili powder and omit the roasted chiles or use mild diced green chiles. For a spicier chili, use hot chili powder, add a pinch of cayenne pepper, or include a finely diced jalapeno pepper when sautéing the vegetables. You can also serve hot sauce on the side for those who like extra heat.
Don’t Skip the Smoked Paprika: Smoked paprika is a key ingredient that adds a significant layer of flavor to this chili. Its smoky notes complement the pumpkin and other spices beautifully, creating a more complex and delicious chili. While regular paprika can be used in a pinch, the smoked paprika truly elevates the dish. Look for smoked paprika in the spice aisle of most grocery stores – it’s a pantry staple worth having!
Consider Using Rotisserie Chicken for Convenience: To save time on prep work, consider using rotisserie chicken for this recipe. Simply shred or dice the cooked chicken from a rotisserie chicken and add it to the chili in the later stages of cooking. Rotisserie chicken is readily available, pre-cooked, and adds a flavorful and convenient protein source.
Make it Vegetarian or Vegan: This Black Bean Pumpkin Chili can easily be adapted for vegetarian or vegan diets. To make it vegetarian, simply omit the chicken. To make it vegan, omit the chicken and ensure you use vegetable broth instead of chicken stock. You can also add extra black beans or other plant-based protein sources like crumbled tempeh, lentils, or diced firm tofu to make it even more substantial. For vegan toppings, skip the sour cream and cheese and focus on fresh herbs, avocado, and tortilla strips.
Make Ahead and Freeze for Easy Meals: Chili is a fantastic make-ahead dish that actually tastes even better the next day as the flavors meld together. You can prepare a large batch of Black Bean Pumpkin Chili and store it in the refrigerator for up to 3-4 days. It also freezes beautifully. Portion the chili into freezer-safe containers or bags and freeze for up to 2-3 months. Thaw overnight in the refrigerator or gently reheat from frozen on the stovetop or in the microwave for quick and easy meals anytime.

Frequently Asked Questions (FAQ) – Ingredients

Here are some frequently asked questions specifically related to the ingredients in this Black Bean Pumpkin Chili recipe:

Q1: Can I use different types of beans besides black beans?

A: Absolutely! While black beans are the star of this recipe and provide a wonderful earthy flavor and creamy texture, you can definitely experiment with other types of beans. Pinto beans, kidney beans, or cannellini beans would all work well as substitutes or additions. You could even use a combination of different beans for a more complex flavor and texture. Just ensure you use the same total quantity of beans (approximately 2 cans or 3 cups cooked beans).

Q2: Can I use fresh pumpkin instead of canned pumpkin puree?

A: Yes, you can use fresh pumpkin puree if you prefer. To make fresh pumpkin puree, you’ll need to roast or steam a pie pumpkin (also called sugar pumpkin). Cut the pumpkin in half, remove the seeds and pulp, and roast it cut-side down at 375°F (190°C) until tender, about 45-60 minutes. Alternatively, you can steam peeled and cubed pumpkin until tender. Once cooked, scoop out the flesh and puree it in a food processor or blender until smooth. Make sure to drain any excess liquid from the fresh pumpkin puree before using it in the chili, as fresh pumpkin can be more watery than canned.

Q3: I don’t have cooked chicken on hand. Can I use raw chicken instead?

A: While it’s recommended to use pre-cooked chicken for convenience and to ensure it doesn’t dry out during the chili cooking process, you can use raw chicken if needed. If using raw chicken, dice it into small pieces and sauté it along with the onions and bell peppers at the beginning of the recipe until it is cooked through and no longer pink. Then, proceed with the rest of the recipe as instructed. Keep in mind that using raw chicken will slightly increase the overall cooking time.

Q4: Can I substitute the bell pepper with another vegetable?

A: Yes, you can substitute the bell pepper with other vegetables if you don’t have one on hand or prefer a different flavor profile. Good substitutes include zucchini, yellow squash, or even diced carrots. These vegetables will add a different texture and flavor but will still contribute to the overall heartiness of the chili. You can also add other vegetables like corn kernels or diced sweet potatoes for extra flavor and nutrition.

Q5: Is it possible to make this chili without the pumpkin puree? Will it still taste good?

A: While the pumpkin puree is a key ingredient that gives this chili its unique flavor and creamy texture, you can technically make it without pumpkin puree if you absolutely must. However, it will significantly alter the flavor profile and texture of the chili, and it will no longer be “Black Bean Pumpkin Chili.” If you omit the pumpkin puree, you might want to consider adding another can of diced tomatoes or a bit more chicken stock to maintain the desired consistency. You could also try adding a different creamy element like a bit of cream cheese or sour cream at the end of cooking for added richness, though it won’t replicate the subtle sweetness and unique flavor of the pumpkin. For the best and intended flavor, it’s highly recommended to include the pumpkin puree.