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Bowl of pumpkin chili with beans, topped with cheese, sour cream, and cilantro

Pumpkin Chili with Beans and Spices


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  • Author: Myla
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A hearty and cozy fall chili made with pumpkin, beans, and warming spices. Perfect for family dinners, game days, or chilly autumn nights.


Ingredients

Scale

1 tablespoon olive oil

1 onion, chopped

2 garlic cloves, minced

1 bell pepper, chopped

1 can (15 oz) pumpkin puree

1 can (15 oz) diced tomatoes

2 cans (15 oz each) beans (black beans, kidney beans, or mixed), drained and rinsed

2 cups vegetable broth (or chicken broth)

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon cinnamon (optional)

Salt and pepper to taste

Toppings: shredded cheese, sour cream, avocado, cilantro


Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.

3. Stir in pumpkin puree, diced tomatoes, beans, and broth.

4. Season with chili powder, cumin, smoked paprika, cinnamon, salt, and pepper.

5. Bring to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally.

6. Taste and adjust seasoning. Serve warm with desired toppings.

Notes

Add Protein: Stir in cooked ground chicken, turkey, or beef for a meatier version.

Spice It Up: Add cayenne pepper or jalapeño for extra heat.

Slow Cooker Option: Cook on low for 6–7 hours or high for 3–4 hours.

Make It Vegan: Use vegetable broth and dairy-free toppings.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 250
  • Sugar: 8g
  • Sodium: 720mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg