Pumpkin Chili with Black Beans & Corn Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
