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Square close view of vegetarian pumpkin chili topped with fresh cilantro
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Pumpkin Chili Recipe

A hearty vegetarian chili with black beans, kidney beans, plain pumpkin puree, tomatoes, and smoky spices.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 297.1
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced, about 150 g
  • 1 red bell pepper seeded and diced, about 150 g
  • 2 15 to 15.5-oz cans no-salt-added kidney beans drained and rinsed; about 510 g drained
  • 3 garlic cloves minced, about 9 g
  • 1 tbsp American-style chili powder salt-free blend preferred; not pure cayenne
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp fine salt about 3 g
  • 1/4 tsp black pepper
  • 1 15-oz can plain pumpkin puree 425 g; not pie filling
  • 1 14.5-oz can no-salt-added diced tomatoes with juices, 411 g
  • 2 15-oz cans no-salt-added black beans drained and rinsed; about 510 g drained
  • 2 cups water plus more if needed
  • 2 tbsp fresh cilantro chopped, for serving

Equipment

  • 1 Large Dutch oven or heavy pot at least 5 quarts
  • 1 Food thermometer

Method
 

  1. Heat the oil in a large Dutch oven over medium heat. Add onion and bell pepper; cook 5–6 minutes, stirring, until softened.
  2. Add garlic, chili powder, cumin, paprika, salt, and pepper. Stir for 30 seconds, lowering the heat if the spices begin to scorch.
  3. Stir in pumpkin puree, tomatoes with their juices, drained beans, and water until no pumpkin streaks remain. Bring to a simmer.
  4. Simmer uncovered over low heat for 20–25 minutes, stirring from the bottom every few minutes, until the vegetables are tender and the chili is thick. Add more water 1/4 cup at a time if it becomes too thick.
  5. Taste and adjust heat if desired, then divide into six portions and add cilantro. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Use within 3–4 days and reheat to 165°F.

Video

Notes

Use plain pumpkin puree, not sweetened pie filling, and fully cooked canned beans. American chili powder is a seasoning blend, not pure cayenne. Nutrition is estimated without toppings; brands and drained bean weights vary.
Related video credit: Amber Stott, Food Literacy Center. Her pumpkin black bean chili uses tomato sauce, more tomatoes, oregano, and pumpkin seeds. This version adds kidney beans, uses water and smoked paprika, and finishes with cilantro. Follow this written card for quantities and timing.