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Easy One-Pot Pumpkin Chili with Black Beans

Easy One-Pot Pumpkin Chili with Black Beans - featured image
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This Easy One-Pot Pumpkin Chili with Black Beans is a smoky, slightly sweet, and thick comfort food that comes together in about 35 minutes. It’s vegan, gluten-free, and packed with protein, making it a perfect fall meal for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (15 oz) diced tomatoes (fire-roasted preferred)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 2 cups vegetable broth (low-sodium preferred)
  • Optional toppings: diced avocado, fresh cilantro, lime wedges, shredded cheese, sour cream or Greek yogurt, sliced jalapeños

Instructions

  1. Sauté the aromatics: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and diced bell pepper, cook for another 2 minutes until fragrant.
  2. Toast the spices: Add chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Stir constantly for about 30 seconds until fragrant.
  3. Add the pumpkin and tomatoes: Pour in pumpkin puree and diced tomatoes (with juices). Stir until fully incorporated. The mixture will be thick and chunky.
  4. Add the beans and broth: Stir in drained black beans, drained kidney beans, and vegetable broth. Scrape the bottom of the pot to loosen any browned bits. Bring to a gentle boil, then reduce heat to low.
  5. Simmer: Cover and let simmer for 20-25 minutes, stirring occasionally. The chili should be bubbling gently. After 20 minutes, the liquid should have reduced and the chili will be thick and hearty. If too thick, add another 1/4 cup of broth or water.
  6. Taste and adjust: Taste and adjust seasoning with more salt, lime juice, or cumin as needed.
  7. Serve: Ladle into bowls and add desired toppings. A squeeze of lime before eating brightens the flavors.

Notes

Don’t skip toasting the spices—it builds deep flavor. Use fire-roasted tomatoes for extra smokiness. Let the chili rest for 10-15 minutes off the heat for best flavor. For a thicker chili, simmer uncovered for the last 10 minutes. Leftovers taste even better the next day.

Nutrition

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

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