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Cozy Pumpkin Black Bean Chili – Easy One-Pot Dinner

pumpkin black bean chili - featured image
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This hearty, one-pot chili gets a cozy, earthy boost from pumpkin, creating a rich and satisfying meal that’s perfect for cold evenings. It’s naturally gluten-free, dairy-free, and vegan, making it a crowd-pleaser for any gathering.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 1 can (15 ounces) pumpkin purée (100% pure, not pumpkin pie filling)
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred), with juices
  • 2 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon apple cider vinegar
  • Optional toppings: sour cream or Greek yogurt, diced avocado, fresh cilantro, shredded cheese, sliced jalapeños, crushed tortilla chips, lime wedges

Instructions

  1. Sauté the aromatics: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and starting to brown at the edges. Add the minced garlic and diced red bell pepper, and cook for another 2 minutes until fragrant.
  2. Toast the spices: Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper to the pot. Stir constantly for 30-60 seconds until fragrant.
  3. Add the pumpkin and tomatoes: Pour in the pumpkin purée and the can of diced tomatoes with their juices. Stir until fully incorporated and the mixture forms a thick, orange-red paste. Cook for 2 minutes, stirring occasionally.
  4. Add the beans and broth: Add the drained and rinsed black beans and the vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally. If the chili seems too thick, add another ¼ cup of broth or water.
  5. Finish with vinegar: Remove the lid and stir in the apple cider vinegar. Taste and adjust seasoning, adding more salt, a pinch of cayenne for heat, or an extra splash of vinegar if desired. Let simmer uncovered for 5 more minutes.
  6. Serve and garnish: Ladle the chili into bowls and top with your favorite garnishes, such as sour cream, avocado, fresh cilantro, or crushed tortilla chips.

Notes

Don’t skip the spice toasting step—it unlocks the essential oils for deeper flavor. Use 100% pure pumpkin purée, not pumpkin pie filling. Let the chili rest for 10-15 minutes before serving to allow flavors to meld. This chili tastes even better the next day, making it perfect for meal prep. For a thicker chili, simmer uncovered longer or mash some beans against the pot. For a spicier version, add minced jalapeño or chipotle peppers in adobo sauce.

Nutrition

Keywords: pumpkin chili, black bean chili, one-pot chili, vegan chili, gluten-free chili, dairy-free chili, easy chili recipe, fall chili, cozy chili

Find it online: https://shimmersnack.com/cozy-pumpkin-black-bean-chili-easy-one-pot-dinner/