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Cozy One-Pot Pumpkin Chili with Black Beans: Easy Fall Dinner

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This cozy one-pot pumpkin chili with black beans is the perfect fall dinner. It’s rich, creamy, and satisfying without tasting like pumpkin pie, and it comes together in about 40 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (15 oz) pumpkin puree (100% pumpkin, not pie filling)
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
  • 2 cups vegetable broth (low-sodium preferred)
  • 1 tablespoon maple syrup or brown sugar
  • Plain Greek yogurt or sour cream (for topping, optional)
  • Fresh cilantro, chopped (for topping, optional)
  • Diced avocado (for topping, optional)
  • Shredded cheddar cheese (for topping, optional)
  • Tortilla chips or crusty bread (for serving, optional)

Instructions

  1. Heat the olive oil in a Dutch oven or large pot over medium heat until shimmering.
  2. Add the diced onion and cook for 4-5 minutes until soft and translucent, stirring occasionally.
  3. Add the minced garlic, diced bell pepper, and jalapeño. Cook for 2-3 minutes until the pepper softens and the garlic is fragrant.
  4. Add all the spices (chili powder, smoked paprika, cumin, oregano, cayenne, cocoa powder, salt, and pepper). Stir constantly for about 1 minute to toast the spices.
  5. Pour in the pumpkin puree and stir until everything is well combined. The mixture will be thick and paste-like.
  6. Add the diced tomatoes (with their juices), drained black beans, vegetable broth, and maple syrup. Stir until the pumpkin is fully incorporated.
  7. Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, stirring occasionally to prevent sticking.
  8. Taste and adjust seasoning after 20 minutes, adding more salt, heat, or sweetness as desired.
  9. Let the chili rest off the heat for 5 minutes before serving. Serve hot with desired toppings.

Notes

Toast spices properly for best flavor. Don’t skip the cocoa powder—it adds depth without chocolate flavor. Let chili simmer longer if time allows for better flavor melding. Stir occasionally to prevent scorching due to pumpkin thickness. Chili tastes even better the next day. For slow cooker: sauté aromatics first, then cook on low 6-8 hours or high 3-4 hours. For Instant Pot: use sauté function, then pressure cook on high 10 minutes with natural release.

Nutrition

Keywords: pumpkin chili, black bean chili, one-pot chili, fall dinner, vegetarian chili, easy chili recipe, cozy dinner

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