Introduction

Oh, friends, there’s something about a steaming bowl of chili that just feels like a warm hug, isn’t there? It’s the kind of meal that brings everyone to the table, cozying up with a blanket and savoring every bite. And today, we’re diving into a recipe that’s extra special – a Black Bean Pumpkin Chili that’s not only incredibly delicious but also surprisingly simple to whip up. I remember the first time I made this; it was a chilly autumn evening, and the aroma that filled my kitchen instantly made everything feel brighter. You’re going to love how this comes together!

Why You’ll Love This Recipe

Fast: Dinner on the table in about an hour, with most of that time being hands-off simmering.
Easy: Seriously, just chop a few things, dump them in a pot, and let it do its magic.
Giftable: Portion this chili into cute jars for a thoughtful, homemade gift for friends or neighbors.
Crowd-pleasing: The unique sweetness of pumpkin pairs beautifully with the savory beans and spices, making it a hit with everyone, even picky eaters.

Ingredients

Gather ’round, kitchen crew! Here’s what you’ll need to create this comforting pot of goodness:

1 medium onion, chopped: A good base for any savory dish!
1 medium sweet yellow pepper, chopped: Adds a lovely subtle sweetness and vibrant color.
1 tablespoon olive oil: Our trusty friend for sautéing.
3 cloves garlic, minced: Because garlic makes everything better!
2 cups chicken broth: The liquid gold that brings it all together.
2 cans (15-ounce each) black beans, rinsed and drained: Hearty and delicious, the star of the show.
2 ½ cups cubed cooked turkey or 1 pound round steak, cut into 1/2-inch pieces: Feel free to use leftover cooked turkey for an extra speedy meal, or opt for steak for a heartier bite.
1 (15-ounce) can solid-pack pumpkin: This is our secret ingredient for that creamy, autumnal flavor! Make sure it’s the pure pumpkin, not pie filling.
1 (14.5-ounce) can diced tomatoes, undrained: Adds a touch of acidity and extra sauciness.
2 teaspoons dried parsley flakes: A little herbaceousness to brighten things up.
2 teaspoons chili powder: The classic chili flavor we all know and love.
1 ½ teaspoons dried oregano: Adds an earthy, aromatic depth.
1 ½ teaspoons ground cumin: Warm and slightly smoky, it’s essential for that chili taste.
½ teaspoon salt: To enhance all those wonderful flavors.

How to Make It

Alright, let’s get cooking! This is where the magic happens:

Start by sautéing your veggies: Heat the olive oil in a large pot or Dutch oven over medium heat. Toss in your chopped onion and sweet yellow pepper. Cook them until they’re nice and softened, which usually takes about 5-7 minutes. You want them tender, not browned.
Garlic time! Add your minced garlic to the pot and stir it around for just 1 minute more. Be careful not to burn it – we just want that wonderful fragrance to bloom.
Bring it all together: Now for the fun part! Stir in the chicken broth, those rinsed and drained black beans, your turkey or steak, the glorious pumpkin puree, the undrained diced tomatoes, parsley flakes, chili powder, oregano, cumin, and salt. Give it all a good stir to combine.
Let it simmer and meld: Bring the whole delicious mixture to a boil. Once it’s bubbling, reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes. This is where all those incredible flavors get to know each other and deepen. If you opted for steak, make sure it’s nice and tender by simmering a bit longer if needed. Give it a stir now and then to make sure nothing is sticking to the bottom.

Substitutions & Additions

Feeling inspired? You can totally make this recipe your own!

Vegetarian/Vegan: Skip the turkey or steak altogether! For extra protein and texture, add another can of beans (kidney or pinto work great) or some hearty lentils.
Spice it up: If you like a little heat, add a pinch of cayenne pepper or some diced jalapeños along with the onions and peppers.
Veggies, veggies, veggies: Feel free to toss in some chopped carrots, celery, or even a can of corn for extra color and nutrients.
A touch of sweetness: A tablespoon of maple syrup or a teaspoon of brown sugar can enhance the pumpkin’s natural sweetness if you’re feeling it.

Tips for Success

A few little secrets from my kitchen to yours:

Don’t skip rinsing the beans: This helps remove excess sodium and that “canned” flavor.
Taste and adjust: The beauty of homemade chili is that you can tailor it to your taste. Taste it towards the end of simmering and add more salt, chili powder, or cumin if you think it needs it.
Prep ahead: Chop your veggies the day before and store them in an airtight container in the fridge. This makes getting dinner on the table even quicker!
For steak: If you’re using raw steak, searing it first in the pot before adding the vegetables can give it an even richer flavor.

How to Store It

Leftovers are the best kind of leftovers, right?

Let the chili cool completely before storing.
Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days.
This chili also freezes beautifully! Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just thaw it in the fridge overnight and reheat on the stovetop or in the microwave.

FAQs

Q: Can I make this in a slow cooker?
A: Absolutely! Sauté the onions, peppers, and garlic first, then combine all ingredients in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Q: Is the pumpkin flavor very strong?
A: Not at all! The pumpkin adds a wonderful creaminess and subtle sweetness that complements the other spices. It’s not an overpowering pumpkin taste, but rather a lovely depth.
Q: What are good toppings for this chili?
A: Oh, the possibilities are endless! Shredded cheese, a dollop of sour cream or Greek yogurt, chopped fresh cilantro, sliced green onions, or even some crunchy tortilla chips are all fantastic choices.

Black Bean Pumpkin Chili

A cozy and comforting Black Bean Pumpkin Chili that's surprisingly simple to whip up, perfect for a chilly autumn evening.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Servings 6

Equipment

Large pot or Dutch oven

Ingredients

Main ingredients

1 medium onion chopped
1 medium sweet yellow pepper chopped
1 tablespoon olive oil for sautéing
3 cloves garlic minced
2 cups chicken broth liquid gold that brings it all together
2 cans (15-ounce each) black beans rinsed and drained
2.5 cups cubed cooked turkey or round steak or 1 pound round steak, cut into 1/2-inch pieces. Use leftover cooked turkey for speed, or steak for heartier bite.
1 (15-ounce) can solid-pack pumpkin pure pumpkin, not pie filling
1 (14.5-ounce) can diced tomatoes undrained
2 teaspoons dried parsley flakes a little herbaceousness to brighten things up
2 teaspoons chili powder the classic chili flavor
1.5 teaspoons dried oregano adds an earthy, aromatic depth
1.5 teaspoons ground cumin warm and slightly smoky, essential for chili taste
0.5 teaspoon salt to enhance all those wonderful flavors

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Toss in your chopped onion and sweet yellow pepper. Cook them until they're nice and softened, which usually takes about 5-7 minutes. You want them tender, not browned.
1 medium onion
Add your minced garlic to the pot and stir it around for just 1 minute more. Be careful not to burn it – we just want that wonderful fragrance to bloom.
1 medium onion
Stir in the chicken broth, those rinsed and drained black beans, your turkey or steak, the glorious pumpkin puree, the undrained diced tomatoes, parsley flakes, chili powder, oregano, cumin, and salt. Give it all a good stir to combine.
1 medium onion
Bring the whole delicious mixture to a boil. Once it's bubbling, reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes. This is where all those incredible flavors get to know each other and deepen. If you opted for steak, make sure it's nice and tender by simmering a bit longer if needed. Give it a stir now and then to make sure nothing is sticking to the bottom.

Notes

You can portion this chili into cute jars for a thoughtful, homemade gift for friends or neighbors. Feel free to add a pinch of cayenne pepper or some diced jalapeños for heat, or chopped carrots, celery, or corn for extra nutrients. A tablespoon of maple syrup or a teaspoon of brown sugar can enhance the pumpkin's natural sweetness.