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Easy One-Pot Pumpkin Chili with Black Beans

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This one-pot pumpkin chili with black beans is a cozy, fall-inspired meal that comes together in under an hour. The pumpkin adds a velvety texture and subtle sweetness that balances the smoky, spicy flavors, making it a crowd-pleaser for weeknights or game day.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 1 can (15 ounces) pumpkin puree (100% pure pumpkin)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 2 cups vegetable broth
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar cheese, fresh cilantro, sliced avocado, lime wedges, tortilla chips or cornbread

Instructions

  1. Heat the oil in a Dutch oven or large pot over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
  2. Add the garlic, bell pepper, and jalapeño (if using). Cook for another 2-3 minutes, until the peppers start to soften and the garlic is fragrant.
  3. Stir in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Cook for about 1 minute, stirring constantly, to toast the spices.
  4. Add the pumpkin puree and stir until everything is well combined.
  5. Pour in the fire-roasted tomatoes (with their juices) and the vegetable broth. Stir, scraping up any browned bits from the bottom of the pot.
  6. Add the drained and rinsed black beans. Stir to combine.
  7. Bring the chili to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally.
  8. Taste and adjust seasoning with more salt, chili powder, or a squeeze of lime juice if needed.
  9. Let the chili rest off the heat for about 5 minutes before serving. Serve hot with desired toppings.

Notes

Don’t skip toasting the spices—it enhances their flavor. Use fire-roasted tomatoes for extra depth. Let the chili simmer long enough for the pumpkin to meld into the broth. Season in layers for best results. This chili tastes even better the next day. If using fresh pumpkin, roast and puree about 1 ½ cups. For a thicker chili, simmer longer or mash some beans. For a thinner chili, add more broth.

Nutrition

Keywords: pumpkin chili, black bean chili, one-pot chili, fall chili, easy chili, vegetarian chili, gluten-free chili

Find it online: https://bakebeam.com/easy-one-pot-pumpkin-chili-with-black-beans/