Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.