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Best Easy Black Bean Pumpkin Chili (Kid-Approved)

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This black bean pumpkin chili is a budget-friendly, one-pot wonder that’s creamy, slightly sweet, and kid-approved. It’s perfect for busy weeknights, impressing guests, or feeding a crowd with minimal effort.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 carrots, peeled and diced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cocoa powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 3 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 cups vegetable broth (or chicken broth)
  • 1 tablespoon maple syrup or honey (optional)
  • Sour cream or Greek yogurt (for topping)
  • Shredded cheddar cheese (for topping)
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Tortilla chips or cornbread (for serving)

Instructions

  1. Prep your vegetables: Dice the onion, bell pepper, and carrots into small, uniform pieces. Mince the garlic.
  2. Heat the oil: Place a large Dutch oven or pot over medium heat and add the olive oil. Let it warm up until it shimmers.
  3. Sauté the aromatics: Add the diced onion and carrots. Cook, stirring occasionally, until the onion is translucent and carrots start to soften (about 4 minutes). Add the bell pepper and garlic, then cook for another 2 minutes.
  4. Toast the spices: Add chili powder, cumin, smoked paprika, cocoa powder, oregano, cayenne (if using), salt, and pepper. Stir constantly for 30 seconds to 1 minute until fragrant.
  5. Add the pumpkin puree: Scoop the entire can of pumpkin puree into the pot. Stir into the vegetables and spices, cooking for about 2 minutes, stirring frequently.
  6. Add the liquids and beans: Pour in the diced tomatoes (with juices), vegetable broth, and drained black beans. Stir until the pumpkin is fully incorporated. Add maple syrup or honey if using.
  7. Bring to a simmer: Turn heat to high and bring to a gentle boil. Then reduce heat to low so it’s just barely simmering.
  8. Simmer: Let the chili simmer uncovered for 20 minutes, stirring occasionally. Taste at the 15-minute mark and adjust seasoning.
  9. Rest and serve: Remove from heat and let sit for 5 minutes before serving. Ladle into bowls and top with desired toppings.

Notes

Don’t skip toasting the pumpkin puree with the spices—it removes the raw, canned taste and deepens the flavor. Rinse canned beans well to reduce sodium. Let chili rest before serving for best texture. This chili tastes even better the next day. For a thicker chili, simmer uncovered longer or mash some beans against the pot.

Nutrition

Keywords: black bean pumpkin chili, easy chili recipe, kid-friendly chili, vegetarian chili, one-pot chili, budget-friendly dinner, fall chili, pumpkin recipe

Find it online: https://sunnysavory.com/best-easy-black-bean-pumpkin-chili-kid-approved/