Pumpkin Chili with Black Beans & Corn Recipe

Introduction

This Pumpkin Chili with Black Beans and Corn is the perfect cozy fall meal. It’s hearty, flavorful, and comes together in one pot, making it easy for any home cook. Whether for a weeknight dinner or a casual gathering, this chili will warm you up and satisfy your hunger.

Ingredients

• 1 tbsp olive oil
• 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 (100% pure pumpkin, not pie filling)
• 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. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent. Add the minced garlic and cook for 30 seconds more, stirring to avoid browning.
2. Step 2: Add the ground turkey or beef to the pot. Break it apart with a spoon and cook until fully browned, about 5–7 minutes. Drain excess fat if needed.
3. Step 3: Stir in the black beans, corn, pumpkin purée, diced tomatoes with juices, and broth. It may look separated at first, but the pumpkin will blend as it heats.
4. Step 4: Add chili powder, cumin, smoked paprika, salt, and pepper. Mix well until spices are evenly distributed.
5. Step 5: Bring the chili to a simmer. Reduce heat to low and cook uncovered for 25–30 minutes, stirring occasionally to thicken.
6. Step 6: Taste and adjust seasoning as needed. Serve hot with your favorite toppings.

Tips & Variations

• Add a diced jalapeño with the onions or a tablespoon of chipotle in adobo for a spicy kick.
• For a vegetarian option, omit the meat and use extra beans or lentils, and add diced sweet potatoes or squash.
• Use fire-roasted corn or diced tomatoes for extra smoky flavor.
• Try ground chicken with white beans and green chiles for a different chili style.
• For Instant Pot: brown meat and sauté veggies using sauté mode, then cook everything on high pressure for 10 minutes. For slow cooker: brown meat and sauté vegetables first, then cook on low for 6–8 hours.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months—cool completely before freezing. Reheat gently on the stove with a splash of broth or water if needed to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

My chili is too thick! How can I thin it out?

Simply stir in additional broth or water a little at a time until it reaches your preferred consistency.

Can I freeze this pumpkin chili?

Yes, this chili freezes beautifully. Use airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Pumpkin Chili with Black Beans & Corn Recipe

Print Recipe

★★★★★

4.6 from 104 reviews

This Pumpkin Chili with Black Beans & Corn is a cozy, hearty fall comfort food that perfectly balances the sweetness of pumpkin and corn with the savory flavors of ground turkey or beef, beans, and warming spices. It’s a one-pot meal that is both nourishing and full of depth, ideal for a wholesome weeknight dinner or meal prep. The chili is thickened naturally by pumpkin purée and simmered to develop bold flavors, served best with creamy and fresh toppings.

• Author: Maya
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive oil
• 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 (100% pure, not pie filling)
• 1 (14.5 oz) can diced tomatoes
• 1 cup chicken or vegetable broth (low sodium preferred)

Spices & Seasonings

• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Optional Toppings

• Sour cream or Greek yogurt
• Shredded cheese (cheddar recommended)
• Sliced green onions
• Avocado slices
• Lime wedges and fresh cilantro (optional)

Instructions

1. The Aromatic Base: Heat olive oil in a large heavy-bottomed pot over medium heat until shimmering. Add diced onion with a pinch of salt and sauté for 4-5 minutes until translucent and fragrant. Stir in minced garlic and cook for 30 seconds until aromatic, being careful not to brown it.
2. Brown That Protein: Add ground turkey or beef to the pot. Break meat into small pieces with a spoon and cook for 5-7 minutes until fully browned and no longer pink. Drain excess grease if using higher-fat beef, leaving a little for flavor.
3. The Big Dump (Combining Ingredients): Add drained black beans, drained corn, pumpkin purée, diced tomatoes with juices, and broth to the pot. Stir thoroughly to combine; the mixture will look thick and a bit separated at first.
4. Spice It Up: Add chili powder, cumin, smoked paprika, salt, and pepper. Stir well until pumpkin is fully incorporated and spices are evenly distributed, releasing their aroma.
5. Simmer to Perfection: Bring the pot to a lively simmer over medium heat, then immediately reduce to low. Let the chili simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking. This reduces liquid, thickens chili, and deepens flavors.
6. The Taste Test and Final Seasoning: Taste the chili and adjust seasoning as needed, adding more salt, smoked paprika, or a splash of apple cider vinegar if desired to brighten flavors.
7. Serving: Ladle chili into bowls and top with optional sour cream, shredded cheese, green onions, avocado, and a squeeze of lime or cilantro if desired. Serve with crusty bread or tortilla chips.

Notes

• Use 100% pure pumpkin purée, not pumpkin pie filling, to avoid added sugars and spices.
• Rinse canned beans to reduce sodium and starchy liquid that can muddy the chili flavor.
• Fire-roasted corn or diced tomatoes can be used for added smoky flavor.
• This chili freezes well for up to 3 months; cool completely before freezing.
• For a slower cooking method, brown meat and sauté vegetables first, then transfer to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
• Adjust the heat level by adding diced jalapeños or chipotle in adobo.
• The chili tastes even better the next day as the flavors meld.
• To thin thick chili, stir in extra broth or water, 1/4 cup at a time.

Keywords: pumpkin chili, black beans chili, fall recipe, ground turkey chili, healthy chili recipe, hearty chili, one-pot meal, cozy dinner