Pumpkin and Black Bean Chili Recipe

What if I told you this chili isn’t your typical fall comfort dish? Instead of just roasting pumpkins and simmering beans, I’ve given this classic a twist by adding smoky chipotle and a splash of cocoa.

The result is a warm, layered bowl that surprises the palate at every spoonful. It’s perfect for turning ordinary ingredients into something extraordinary.

This dish isn’t just about flavor – it’s about the memory of harvest festivals and chilly evenings spent gathering around flickering candles.

Every aroma of roasted pumpkin, cumin, and charred peppers whispers stories of cozy nights and hearty laughter. The hearty texture and vibrant colors make it a feast for both the eyes and the stomach.

WHY I LOVE THIS RECIPE?

• Joys of combining sweet pumpkin with smoky chili flavors – unexpected yet addictive.
• Relish the nostalgic aroma of fall spices that instantly warms the kitchen.
• Celebrates the versatility of black beans, proving they’re more than a side.
• Creates a comforting, filling meal with vibrant, natural colors that lift spirits.
• Impress friends with a dish that balances tradition and daring twists.

What Makes This Recipe Work

Ingredients:

• Pumpkin – for sweetness and creamy texture.
• Black beans – add protein and heartiness.
• Chipotle peppers – bring smoky heat.
• Cocoa powder – gives deeper, richer flavour.
• Onion & garlic – the base that makes everything smell amazing.
• Cumin & smoked paprika – warm spices that make the chili taste bold.
• Vegetable broth – helps everything simmer together.

Equipment:

• Baking sheet
• Large pot or Dutch oven
• Stirring spoon
• Knife
• Cutting board

This pumpkin and black bean chili feels like a celebration of autumn’s bounty. It’s a reminder that even the simplest ingredients can come alive with thoughtful twists. Plus, making it now means turning on the stove as the days cool down – perfect timing.

In a world rushing toward quick fixes, this dish offers comfort and warmth that linger long after the first spoon. It’s a dish to cherish, share, and enjoy slowly. A little chaos in the kitchen is sometimes just what makes the best memories.

Pumpkin and Black Bean Chili with Cocoa and Chipotle

This chili combines roasted pumpkin and black beans with smoky chipotle peppers and a splash of cocoa powder, creating a rich, layered flavor profile. The dish is simmered until thick and hearty, with vibrant colors and a velvety texture that makes it both visually appealing and satisfying to eat.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb butternut pumpkin or sugar pumpkin peeled, seeded, and cut into chunks
• 1 can 15 oz black beans drained and rinsed
• 2 chipotle peppers in adobo chipotle peppers finely chopped, with some sauce
• 1 tbsp cocoa powder
• 1 medium onion diced
• 3 cloves garlic minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste

Equipment

• Baking sheet
• Large pot or Dutch oven
• Stirring spoon
• Knife
• Cutting board

Method

 

1. Preheat your oven to 400°F (200°C). Arrange pumpkin chunks on a baking sheet, drizzle with a bit of olive oil, and roast until golden and tender, about 25-30 minutes. This enhances their sweetness and makes them easier to mash later.
2. While the pumpkin roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add diced onion and sauté until fragrant and translucent, about 5 minutes. The kitchen will fill with a warm aroma of caramelizing onions.
3. Add the minced garlic, cumin, and smoked paprika to the onions. Stir for 30 seconds until fragrant, releasing a smoky, spicy aroma. This layers the base flavors of the chili.
4. Once the pumpkin is roasted and cool enough to handle, mash or blend the chunks until smooth or slightly chunky, depending on your preference. Add the mashed pumpkin to the pot and stir to combine with the spice mixture.
5. Stir in the chopped chipotle peppers with some of their adobo sauce. Let the mixture cook for a minute to deepen the smoky heat, filling your kitchen with a rich, spicy scent.
6. Pour in the vegetable broth and bring the mixture to a gentle simmer. Once bubbling, reduce heat to low, cover, and let simmer for 20 minutes to meld all the flavors and thicken the chili. You’ll notice it becoming rich and fragrant.
7. Add the drained black beans to the chili, stirring gently to distribute them evenly. Continue simmering uncovered for another 10 minutes to allow the chili to thicken further and the flavors to intensify.
8. Taste the chili and season with salt and pepper as needed. If you prefer more heat, add an extra chopped chipotle or a dash of hot sauce.
9. Once the chili reaches your desired consistency and flavor balance, remove from heat. Let it sit for a couple of minutes to settle and develop an even richer taste.
10. Serve the chili hot, garnished with fresh herbs or a dollop of sour cream if desired. The vibrant orange pumpkin and dark beans create a beautiful, comforting bowl filled with layers of smoky, spicy, and savory flavors.

Notes

For a thicker texture, mash some of the beans with the pumpkin. Adjust heat level with more or less chipotle peppers. To add a touch of acidity, serve with a squeeze of lime.

AVOID MY DISASTER (You’re Welcome)

• FORGOT to check the chili’s simmer time—ended up burnt; set a timer next time.
• DUMPED too much broth—made it soupy; used less or added more beans and pumpkin.
• OVER-TORCHED the pumpkin—turned bitter; keep a close eye during roasting.
• SPLASHED chili on the stovetop—clean immediately to avoid stubborn stains.

QUICK FIXES THAT SAVE YOUR DAY

• When too watery, just mash in some cooked rice or oats – adds body and creaminess.
• Sprinkle extra cumin and smoked paprika if flavor is flat after simmering.
• Shield with foil if the chili starts to burn at the bottom.
• When pumpkin is undercooked, pop it back in the oven for 10 minutes.
• For an instant aroma boost, stir in a pinch of fresh coriander just before serving.

Different Ways to Make It

• Swap black beans for kidney beans or pinto beans.
• Add corn for extra texture and a pop of sweetness.
• Use sweet potatoes instead of pumpkin for a softer, sweeter base.
• Make it creamy with a splash of coconut milk at the end.
• Turn up the heat with extra chipotle or a pinch of chili flakes.
• Add quinoa or rice to make it thicker and more filling.
• Top it differently – think avocado slices, lime juice, or a little grated cheese.

When you finally ladle this chili into bowls, the sight alone sparks a cozy kind of excitement. The rich, smoky aroma will fill your home with the nostalgic scent of fall, making every bite worthwhile. It’s a simple reminder that good food is woven into our stories and seasons.

Enjoy every spoonful, knowing you’ve whipped up something both nourishing and daring. As the evening settles in, this bowl will remind you that warmth can be crafted with humble ingredients and a little creative spirit. Sometimes, that’s all we need to feel a little more grounded.

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.