When the Texas evenings start to cool down (and let’s be honest, that doesn’t happen often until October!), I find myself craving a big pot of comforting chili. This Pumpkin Chili with Black Beans & Corn has become one of my family’s absolute favorites. It’s hearty, flavorful, and has just the right amount of smoky warmth with a creamy pumpkin twist.
It’s the kind of recipe that makes your kitchen smell like fall coziness wrapped in a bowl. And if you’ve got picky eaters like mine, the pumpkin sneaks in all that extra nutrition without anyone batting an eye.
Table of Contents
Why You’ll Love This Pumpkin Chili with Black Beans & Corn
- Ready in just 40 minutes—perfect for busy weeknights.
- Naturally nutritious with pumpkin, beans, and lean protein.
- Family-friendly (kid-approved in my house!).
- Freezer-friendly—make a double batch for later.
- A cozy, wholesome dinner that tastes even better the next day.
What Does Pumpkin Chili with Black Beans & Corn Taste Like?
Imagine the bold, smoky spices of a classic chili mellowed out by creamy pumpkin puree. The sweetness of corn balances the earthy black beans, while the ground meat keeps it hearty and satisfying. Each bite is warming, slightly sweet, and oh-so-cozy—like fall comfort food at its finest.
Ingredients You’ll Need for Pumpkin Chili with Black Beans & Corn
When it comes to making this Pumpkin Chili with Black Beans & Corn, the beauty is in the balance—protein, veggies, fiber, and that creamy pumpkin base that makes everything feel like comfort food. Here’s what you’ll need:
- 1 medium onion, diced – Yellow onions work perfectly here because they caramelize and add natural sweetness to the chili. If you only have red onions, those will work too, but they’ll bring a slightly sharper flavor.
- 3 garlic cloves, minced – Fresh garlic is a must for that deep, savory base. If you’re in a pinch, you can swap for 1 teaspoon of garlic powder, but fresh really makes this chili shine.
- 1 lb ground turkey or beef – I love using lean ground turkey to keep this recipe lighter, but beef adds a richer flavor. If you’re vegetarian, you can skip the meat altogether and double up on the beans (or even add lentils—similar to my Creamy Lentil Chowder, it adds bulk without heaviness).
- 1 (15 oz) can black beans, drained and rinsed – These give the chili its hearty texture and earthy flavor. Rinsing them helps cut down the extra sodium while keeping all the fiber and protein that makes this recipe so satisfying.
- 1 (15 oz) can corn, drained – The corn adds a touch of sweetness that balances out the smoky spices. Fresh or frozen corn kernels also work beautifully if you have them on hand.
- 1 (15 oz) can pumpkin purée – This is the secret star of the dish. Pumpkin adds creamy body to the chili and sneaks in extra nutrients like vitamin A and fiber. Just make sure you grab plain pumpkin purée, not pumpkin pie filling.
- 1 (14.5 oz) can diced tomatoes – These bring brightness and acidity to balance the earthy beans and pumpkin. Fire-roasted tomatoes will add even more depth and a subtle smoky flavor.
- 1 cup chicken or vegetable broth – Broth thins everything out to the perfect chili consistency. Use vegetable broth if you’re keeping this dish vegetarian.
- 1 tablespoon chili powder – A pantry staple that gives chili its signature warmth. For extra kick, you can mix in a bit of cayenne pepper.
- 1 teaspoon cumin – Earthy, nutty cumin deepens the flavor and ties all the spices together.
- ½ teaspoon smoked paprika – Adds that irresistible smoky note without overpowering the pumpkin.
- Salt and pepper to taste – Don’t forget to season! Start with a pinch, taste, and adjust as you go.
- Optional toppings: sour cream, shredded cheese, green onions, avocado – The toppings are where you can get creative. A dollop of sour cream cools down the spices, shredded cheese makes it extra indulgent, and avocado adds a creamy, fresh touch.
How to Make Pumpkin Chili with Black Beans & Corn
Making Pumpkin Chili with Black Beans & Corn is easier than you think. With just one pot and a handful of pantry staples, you’ll have a cozy, flavorful dinner ready in under an hour. Here’s how to do it step by step:
Step 1: Sauté the Aromatics
Start by heating 1–2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic. Cook for about 3–4 minutes, stirring often, until the onion becomes translucent and the garlic smells fragrant. This simple step is the foundation of all the rich flavors to come.
💡 Tip: If you’ve ever made my Roasted Cauliflower Soup, you know that taking time to sauté aromatics adds depth you can’t skip!
Step 2: Cook the Ground Meat
Next, add the ground turkey (or beef if you prefer) to the pot. Use a wooden spoon to break it apart into small crumbles as it browns. This will take about 6–8 minutes. Cook until no pink remains.
💡 Tip: If you’d rather make this chili vegetarian, just leave out the meat and add an extra can of black beans or lentils.
Step 3: Add the Main Ingredients
Once the meat is cooked, stir in the black beans, corn, pumpkin purée, and diced tomatoes. At this point, the pot will look colorful and hearty—a beautiful mix of orange, yellow, red, and black. Pour in the chicken or vegetable broth to bring it all together.
💡 Tip: If you like your chili a little thicker, start with ¾ cup of broth and add more later as it simmers.
Step 4: Season with Spices
Sprinkle in the chili powder, cumin, smoked paprika, plus a good pinch of salt and pepper. Stir everything really well so the spices coat the beans, meat, and veggies evenly.
This is when the magic happens—the spices blend with the pumpkin and tomatoes to create that smoky-sweet flavor that makes Pumpkin Chili with Black Beans & Corn so special.
Step 5: Simmer and Stir
Bring the chili to a gentle simmer. Once it bubbles, reduce the heat to low and let it cook uncovered for about 25–30 minutes. Stir occasionally to prevent sticking at the bottom.
During this time, the flavors meld together, the pumpkin makes the broth creamy, and the spices mellow into a warm, cozy richness.
💡 Tip: If you like a thicker chili, let it simmer a little longer. For a thinner chili, add a splash of extra broth.
Step 6: Taste and Adjust
Before serving, give your chili a taste. Add more salt or pepper if needed. If you like a little heat, a pinch of cayenne or a splash of hot sauce works wonders here.
Step 7: Serve with Toppings
Ladle your hot Pumpkin Chili with Black Beans & Corn into bowls and top with your favorites—sour cream, shredded cheese, green onions, or avocado. The toppings make each bowl customizable and extra fun, especially if you’re feeding kids or guests.
Tips and Tricks for Perfect Pumpkin Chili with Black Beans & Corn
- Batch cooking: Double the recipe and freeze half for an easy weeknight dinner later.
- Meat swap: Use ground chicken for a lighter version or skip the meat and add extra beans for a vegetarian take.
- Spice it up: Add a diced jalapeño or a pinch of cayenne if you like heat.
- Toppings matter: Don’t skip the fun toppings—avocado slices, shredded cheese, and green onions make it irresistible.
- Leftover magic: Serve leftovers over baked potatoes or with tortilla chips for a fun twist.
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
FAQs
Can I make this chili vegetarian?
Yes! Just skip the meat and add another can of beans or lentils.
Does it taste like pumpkin pie?
Not at all. The pumpkin adds creaminess and a hint of sweetness, but the chili spices shine through.
What goes well with pumpkin chili?
A hunk of crusty bread, cornbread muffins, or even a simple side salad. Try pairing it with my French Lentil Soup with Crispy Bread and Feta for a cozy soup night spread.
Conclusion
This Pumpkin Chili with Black Beans & Corn is everything I want in a fall recipe—quick, hearty, nourishing, and so full of flavor. Whether you’re meal prepping for the week, feeding a hungry family, or cozying up by the fire, this chili is guaranteed to hit the spot. Give it a try and let me know how your crew likes it—I love seeing your creations!
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Pumpkin Chili with Black Beans & Corn That Warms the Soul
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
A hearty, soul-warming bowl of chili with a fall twist. Creamy pumpkin blends beautifully with smoky spices, black beans, sweet corn, and ground meat for a comforting meal that’s both cozy and nutritious. Perfect for weeknights, meal prep, or chilly evenings by the fire.
Ingredients
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 lb ground turkey or beef
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can pumpkin purée
- 1 (14.5 oz) can diced tomatoes
- 1 cup chicken or vegetable broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional toppings:
- Sour cream
- Shredded cheese
- Green onions
- Avocado
Instructions
1. Heat oil in a large pot over medium heat. Sauté onion and garlic until softened.
2. Add ground meat and cook until browned, breaking it apart with a spoon.
3. Stir in black beans, corn, pumpkin purée, diced tomatoes, and broth.
4. Add chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine.
5. Bring the mixture to a simmer. Reduce heat and cook uncovered for 25–30 minutes, stirring occasionally.
6. Taste and adjust seasoning as needed.
7. Serve hot with desired toppings such as sour cream, cheese, green onions, or avocado.
Notes
For a vegetarian version, omit the meat and double the beans or add lentils.
This chili stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
Add a pinch of cinnamon or cocoa powder for a unique flavor boost.
