Pumpkin Black Bean Chili
This simple pumpkin black bean chili is hearty, filling, and made with basic pantry ingredients in one pot.
There are some weeks when I open the refrigerator and feel like there is absolutely nothing to make for dinner. Instead of heading straight to the grocery store, I usually try to stretch what we already have for another day or two. Meals like this pumpkin black bean chili are perfect for those nights.
This chili uses ground beef, canned tomatoes, black beans, and pumpkin puree to create a meal that feels hearty without requiring a long list of ingredients. The pumpkin blends right into the chili and adds extra fiber, vitamin A, and a rich texture without making the chili taste sweet.
I also love serving this chili over rice. It helps the meal stretch even further and makes it especially filling for a hungry family. One pot usually gives us dinner for at least two nights, which is always a win during a busy week.
You can keep the seasoning mild for younger kids or add more chili powder abd jalapeño peppers for extra heat.
Main Ingredients & Swaps
- Ground beef: I usually use about one to one and a half pounds of ground beef. Ground turkey also works well if that is what you have available.
- Pumpkin puree: Make sure you are using plain pumpkin puree, not pumpkin pie filling. The pumpkin adds richness, fiber, and nutrients without overpowering the chili.
- Black beans: One can works well, but you can add closer to two cups if you want to stretch the meal further. Pinto beans would also be delicious.
- Diced tomatoes: Two cans of diced tomatoes create the base of the chili. Fire roasted tomatoes can add even more flavor.
- Bell pepper and onion: I like using a green bell pepper and onion, but any color of bell pepper will work. Dice the vegetables fairly small so they blend nicely into the chili.
- Jalapeño: This is optional, but it adds a really nice flavor. Remove the seeds for a milder chili or leave some in for more heat.
- Chicken broth: Broth adds the best flavor, but water works when your pantry is running low.
- Maple syrup: A small amount balances the tomatoes and spices. You can leave it out or substitute honey.
How I Make It
Start by cooking the ground beef in a large pot over medium heat. Add the diced onion, green bell pepper, and jalapeño, if using. Cook until the beef is browned and the vegetables begin to soften.
Stir in the minced garlic, cumin, chili powder, onion powder, garlic powder, salt, and tomato paste. Let the seasonings cook with the beef for a minute or two. This helps the tomato paste caramelize slightly and gives the chili a deeper flavor.
Add the diced tomatoes, pumpkin puree, black beans, and broth. Stir everything together and bring the chili to a gentle simmer.
Let it simmer for about 20 to 30 minutes so the flavors can come together. Add a splash of additional broth or water if the chili becomes thicker than you prefer.
Taste and adjust the seasoning. Stir in the maple syrup for a little balance, or add more chili powder if you want a stronger chili flavor.
Serving Ideas
My favorite way to serve this chili is over warm rice with plenty of toppings.
- Shredded cheddar cheese
- Sour cream or plain Greek yogurt
- Diced avocado or guacamole
- Chopped cilantro
- Tortilla chips – My favorite way to serve this is with tortilla chips dipped in the bowl. We love Masa chips because they are cooked in beef tallow instead of seed oils and they are super crunchy and addicting. You can use my link and code to get 20% off your first order! Code: CHRISTINESNOTEBOOK and link: https://www.masachips.com/CHRISTINESNOTEBOOK
- You could aldo serve this with my cheesy cornbread muffins!
Tips & Storage
- Dice the vegetables fairly small so they soften quickly and blend into the chili
- Make sure you use plain pumpkin puree rather than pumpkin pie filling (an easy mistake!)
- Add more broth for a thinner chili or let it simmer longer for a thicker texture.
- Keep the seasonings mild for children and serve hot sauce on the side.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Freeze the chili for up to three months. Let it cool completely before transferring it to a freezer safe container.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.
Watch the YouTube video below to see how I make this pumpkin black bean chili along with more simple summer meals for my family.
Pumpkin Black Bean Chili Recipe
Ingredients
Notes
- Make sure to use plain pumpkin puree, not pumpkin pie filling.
- Ground turkey can be used in place of ground beef.
- Add extra broth for a thinner chili.
- For more heat, leave the jalapeño seeds in or add extra chili powder.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooled chili in an airtight container for up to 3 months.
- Reheat over medium low heat on the stovetop, adding a splash of broth or water as needed.
Method
- Heat a large Dutch oven or heavy bottomed pot over medium heat.
- Add the ground beef, onion, bell pepper, and jalapeño. Cook for 8 to 10 minutes, breaking the beef apart as it cooks, until the meat is browned and the vegetables are softened.
- Add the garlic, cumin, chili powder, onion powder, garlic powder, salt, maple syrup and tomato paste. Cook for 1 to 2 minutes, stirring frequently.
- Stir in the diced tomatoes, pumpkin puree, black beans, and chicken broth.
- Bring the chili to a gentle simmer. Reduce the heat to medium low and cook uncovered for 20 to 30 minutes, stirring occasionally.
- Stir in the maple syrup, if using. Taste and add more salt, chili powder, broth, or water as needed.
- Serve warm over rice with shredded cheese, sour cream, avocado, guacamole, or tortilla chips.
Video
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