This easy pumpkin black bean chili is a simple vegetarian recipe that loads up the mushrooms in chili. If you’re looking for an awesome chili with pumpkin, this is your recipe!
Is there anything better than a comforting bowl of chili? I’m not sure there is. The flavors are always so spicy, warming, and ultra-comforting. The flavors are even more comforting once the weather begins to cool off.
In this easy pumpkin chili, all you need is a handful of (mostly) pantry items and spices combined with a few veggies, like onion, jalapeño, mushroom, and red bell pepper if you’re feeling wild.
How to make this easy pumpkin chili:
This recipe is quite simple and will be reminiscent of many chili recipes you’ve made in the past. In this recipe, I omit the meat and use mushrooms and black beans to create a meaty texture, instead. Canned pumpkin adds just a hint of aromatic sweetness, and I load up on the spices for a fragrant, tasty bowl of goodness. My other secret ingredient? Just a touch of cocoa powder for depth and complexity.
First, sauté the onion and jalapeño. Next, cook the mushrooms and diced bell pepper until the mushrooms completely release their liquid and the liquid evaporates. Once the mushrooms are golden brown, melt butter into the pot and add spices. I used a blend of the following:
- Chili powder
- Garlic powder
- Cobanero flakes (optional)
- Cocoa powder
Allow them to sizzle in the butter for about 45 seconds.
From there, simply add the pumpkin, black beans, canned tomatoes, stock or water, and bring to a boil. Let that yumminess simmer for about 30–45 minutes and that’s it!
I garnished mine with Mexican crema, cilantro, and more Cobanero chili flakes but try your favorite garnishes, like minced red onion, sour cream, cheese, diced avocado, or chives!
Looking for more vegetarian recipes? Check my archives!
If you made this pumpkin chili with black beans recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.
Easy Pumpkin Black Bean Chili
- 1 tablespoon neutral oil
- 1 yellow onion peeled and diced
- 1 jalapeño trimmed and minced
- 16 ounces mushrooms trimmed and diced
- 1 red bell pepper trimmed and diced
- 2 tablespoons butter
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Cobanero chili flakes or use 1/2 teaspoon crushed red pepper
- 1 teaspoon cocoa powder optional
- 14.5- ounce can cherry tomatoes or crushed tomatoes
- 15- ounce can pumpkin purée
- 15- ounce can black beans drained and rinsed
- 4 cups vegetable stock or water
- Salt and pepper to taste
- Mexican crema or sour cream
Cook the onions:
- Heat the oil in a large pot over medium heat. Add the diced onion and cook for 5–6 minutes until it begins to soften. Add the jalapeño and cook for 2 more minutes.
Cook the mushrooms:
- Add the mushrooms and bell pepper and cook, stirring occasionally, for 12–14 minutes until the mushrooms completely release their liquid and that liquid evaporates. They should be golden brown and there should be no liquid in the pot. Season liberally with salt and pepper.
Bloom the spices:
- Create a well in the middle of the mushrooms. Melt the butter into the well and add the chili powder, cumin, garlic powder, paprika, Cobanero chili flakes, and cocoa powder. Allow it to sizzle for 30 seconds before tossing the spices with the mushrooms for an additional 30-45 seconds until fragrant.
Simmer the chili:
- Add the tomatoes, pumpkin, black beans, and stock or water and bring to a boil. Reduce heat and simmer for 30–45 minutes until thickened. Taste and season to your preferences.
- Ladle the chili into bowls and garnish with crema and cilantro. Sprinkle with more Cobanero chili flakes, if you like. Enjoy!