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Cozy Black Bean and Pumpkin Halloween Chili

black bean and pumpkin chili - featured image
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A quick, vegetarian chili made with black beans and pumpkin puree for a creamy, comforting texture. This easy 30-minute recipe is perfect for busy weeknights or spooky season gatherings.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 1 large bell pepper (red or orange), diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 15 oz can pumpkin puree (not pie filling)
  • 8 oz can tomato sauce
  • 1 cup chicken or vegetable broth (low-sodium)
  • 15 oz cans black beans, drained and rinsed
  • 1 packet taco seasoning (optional)
  • Salt and pepper to taste

Instructions

  1. Dice the onion, bell pepper, and garlic. Measure out spices.
  2. Heat olive oil in a large pot over medium heat. Add onion and bell pepper; sauté until softened (about 5 minutes).
  3. Add minced garlic and cook for 1 minute more.
  4. Add chili powder, cumin, and smoked paprika; stir for 1 minute to toast spices.
  5. Stir in pumpkin puree, tomato sauce, and broth until smooth. Add black beans.
  6. Bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes, stirring occasionally.
  7. Season with salt, pepper, and taco seasoning if using. Adjust consistency with more broth if needed.
  8. Serve hot with toppings like shredded cheese, sour cream, or cilantro.

Notes

Ensure you use pure pumpkin puree, not pumpkin pie filling. For a smoother texture, you can blend half the chili and stir it back in. The flavors improve after sitting for a day, making it great for meal prep. Can be frozen for up to 3 months.

Nutrition

Keywords: black bean chili, pumpkin chili, vegetarian chili, halloween recipes, quick dinner, comfort food, gluten-free

Find it online: https://bakebeam.com/cozy-black-bean-and-pumpkin-halloween-chili-easy-30-min-recipe/