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Cozy Smoky Pumpkin Chili with Black Beans

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A rich, velvety chili with deep smoky flavor from chipotle and cumin, made creamy with pumpkin puree. This happy accident turned staple is perfect for cozy nights and is a crowd-pleaser that even pumpkin skeptics love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef or turkey
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 2 cups low-sodium vegetable or chicken broth
  • Plain Greek yogurt or sour cream (for serving)
  • Fresh cilantro, chopped (for serving)
  • Shredded cheddar cheese (for serving)
  • Sliced avocado (for serving)
  • Lime wedges (for serving)

Instructions

  1. Heat the oil: Place your Dutch oven over medium heat and add the olive oil. Let it warm up for about 30 seconds until shimmering.
  2. Sauté the aromatics: Add the diced onion and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the onion is translucent and the pepper has softened. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Brown the meat: Add the ground beef or turkey to the pot. Break it up with your wooden spoon and cook until no longer pink, about 6-8 minutes. If there’s excess fat, spoon it out, leaving about a tablespoon in the pot.
  4. Bloom the spices: Sprinkle the chili powder, smoked paprika, cumin, oregano, cinnamon, and cayenne (if using) over the meat and vegetables. Stir constantly for about 1 minute until fragrant.
  5. Add the pumpkin and tomatoes: Stir in the pumpkin puree and fire-roasted tomatoes (with their juices). Mix well until combined.
  6. Pour in the broth: Add the vegetable or chicken broth, scraping the bottom of the pot to release any browned bits. Bring to a gentle simmer.
  7. Add the beans: Stir in the drained black beans and kidney beans. Reduce heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally.
  8. Taste and adjust: After 20 minutes, uncover and taste. Add salt and pepper as needed. If you want more heat, add a pinch more cayenne or a dash of hot sauce. If too thick, stir in a little extra broth.
  9. Rest before serving: Let the chili sit off the heat for about 5 minutes. Ladle into bowls and top with your favorite garnishes.

Notes

Don’t skip blooming the spices in oil for maximum flavor. Use low-sodium broth and add salt at the end. The chili tastes even better the next day. For a vegetarian version, skip the meat and add an extra can of beans or chickpeas. For a spicier chili, add a minced chipotle pepper in adobo sauce. Let the chili simmer longer if you have time for deeper flavor.

Nutrition

Keywords: pumpkin chili, black bean chili, smoky chili, cozy chili, fall chili, easy chili, healthy chili, gluten-free chili

Find it online: https://willarecipes.com/cozy-smoky-pumpkin-chili-with-black-beans/