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Best Smoky Pumpkin Chili with Black Beans Recipe

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This Smoky Pumpkin Chili with Black Beans is a hearty, flavorful fall dish that combines pumpkin puree, black beans, and smoky chipotle for a velvety texture and deep earthy taste. Perfect for gatherings, it’s easy to make, scales beautifully, and tastes even better the next day.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 pound ground beef or turkey (85/15 blend)
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1 can (15 ounces) pumpkin puree
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (14.5 ounces) tomato sauce
  • 2 cups low-sodium chicken or vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce
  • Salt and black pepper to taste
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar or Monterey Jack cheese, fresh cilantro, diced avocado, lime wedges, tortilla chips or crusty bread

Instructions

  1. Heat the oil in a Dutch oven over medium heat. Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until translucent and starting to brown at the edges.
  2. Add the garlic, bell pepper, and jalapeño. Cook for 2 more minutes until fragrant.
  3. Add the ground meat and break it apart with your spoon. Cook for 6 to 8 minutes until no longer pink. Drain off excess fat if needed, leaving about a tablespoon for flavor.
  4. Stir in all the spices—chili powder, cumin, smoked paprika, oregano, cayenne, and the minced chipotle with adobo sauce. Cook for 1 minute, stirring constantly.
  5. Add the pumpkin puree, fire-roasted tomatoes, tomato sauce, and broth. Stir well to combine. Scrape the bottom of the pot to release any browned bits.
  6. Add the rinsed black beans. Stir gently. Bring the chili to a gentle boil, then reduce heat to low.
  7. Simmer uncovered for 25 to 30 minutes, stirring occasionally. Taste and adjust salt and pepper.
  8. Let it rest off the heat for 5 to 10 minutes before serving. Serve hot with your favorite toppings.

Notes

Don’t skip browning the meat properly for maximum flavor. Rinse black beans thoroughly to control sodium and texture. Taste as you go and adjust spices. This chili improves overnight—make it a day ahead. Simmer gently after adding pumpkin to avoid a grainy texture.

Nutrition

Keywords: pumpkin chili, black bean chili, smoky chili, fall chili, easy chili recipe, crowd-pleasing chili

Find it online: https://ovenmila.com/best-smoky-pumpkin-chili-with-black-beans-recipe/