Description

This hearty Pumpkin Chili with Black Beans and Chickpeas is a flavorful and nutritious twist on classic chili. Combining the creaminess of pumpkin puree with protein-packed black beans and chickpeas, this dish offers a rich texture and a perfect balance of spices. Ideal for cozy dinners, it’s a comforting, satisfying recipe that is both vegetarian and gluten free, bringing warmth and depth to your meal rotations.

Ingredients

Chili Base

1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 jalapeño pepper, seeded and minced (optional, for heat)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper

Beans and Vegetables

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) chickpeas, drained and rinsed
1 can (14 oz) diced tomatoes
1 can (15 oz) pumpkin puree
2 cups vegetable broth

Optional Garnishes

Chopped fresh cilantro
Sour cream or Greek yogurt
Shredded cheddar cheese
Avocado slices
Lime wedges

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Instructions

Prepare the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, red bell pepper, and jalapeño (if using). Sauté until the vegetables are soft and fragrant, about 5-7 minutes.
Add Spices: Stir in chili powder, ground cumin, smoked paprika, cinnamon, cayenne pepper, salt, and black pepper. Cook for another 1-2 minutes to toast the spices and release their aromas.
Add Main Ingredients: Pour in the diced tomatoes, pumpkin puree, black beans, chickpeas, and vegetable broth. Stir until well combined.
Simmer the Chili: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes to allow the flavors to meld together and the chili to thicken slightly. Stir occasionally to prevent sticking.
Adjust Seasoning and Serve: Taste the chili and adjust salt or spices as desired. Serve hot, garnished with fresh cilantro, sour cream, shredded cheese, avocado slices, or lime wedges if liked.

Notes

This chili is naturally gluten free and vegetarian, perfect for diverse dietary needs.
You can use canned or cooked dried beans; if using dried, soak and cook them beforehand.
For a spicier chili, increase the jalapeño quantity or add more cayenne pepper.
Leftovers keep well in the fridge for up to 4 days and taste great the next day as flavors deepen.
To make this chili vegan, use plant-based sour cream or skip the dairy toppings.