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Thursday, October 10, 2019

Pumpkin and Black Bean Chili

Hearty and comforting this is the new chili in town!
Pumpkin and Black Bean Chili is creamy and delicious.

pumpkin and black bean chili

I just realized never in the history of my blog have I ever shared a savory pumpkin recipe.  What's wrong with me?

I've shared plenty sweet pumpkin recipes.  My Pumpkin Cinnamon Roll Cake, this Caramel Cashew Pumpkin Cheesecake {perfect for Thanksgiving} and these Pumpkin Pie Cream Cheese Bars.  Heck, I even created a Homemade Pumpkin Pie Spice Coffee Creamer {which is insanely delicious}.

But nothing savory.

Today that changes!

pumpkin and black bean chili

Fall has offically arrived {yeah, the date said it awhile ago, but only until last week did it get cool here in the Midwest}.  So far I've made two soups {this chili} and my trusty Lasagna Soup that everyone gobbled down so fast the last time I made it we all declared a double batch is most definitely needed next time.

Other than loving this weather we've been busy watching flag football games with our oldest, wrapped up our Fall softball season with our middle girl and are now watching her play volleyball and well just running from one activity to another.

It's a busy life, but we wouldn't have it any other way.

pumpkin and black bean chili

You know my Mom used to make chili on Friday nights in the Fall and my friends and I would eat it before heading to the local high school football game.  We'd also throw a handful of Sweet Tarts in our bowls because we were weird teenagers and would claim it was good.

All this really means is that I have good chili memories.

Now, I almost 90% of the time make my classic version.  The family expects it and they love it and trust me when I say no Mother wants complaining at the dinner table, so I most of the time keep it the same as always.

But, this pumpkin version was a really good change up!

pumpkin and black bean chili

My middle daughter {who is the chili LOVER of the house} had two bowls, took a small bowl of it to school the next day and then was heartbroken when she got home from practice the next night to find it all gone.

Life is hard.

I like to top my chili with a simple oyster cracker combo {same with my kids}, but the husband prefers shredded cheddar and chopped red onion.  Frankly you can top it with whatever you want!  Sour cream, cilantro and saltines are good too.

The pumpkin in this chili gives it a velvety and smooth texture - one I was not expecting, but really, really liked.  Plus, I love black beans so those got added too.  Basically a good 'ol bowl of fiber.

pumpkin and black bean chili

Put this recipe on your meal rotation!

Speaking of meal rotations, I am loving your feedback with my meal planning and recipe book.  You've been sending me photos of you using it in action and that just makes my heart leap.  Each and every one of them gets shared on my Instagram page - so be sure to follow me for those insider photos.

I have limited quantities left if you are interested - a good handful before the holiday rush!  And on that note, stay tuned as I have another product launch coming soon.

Pumpkin and Black Bean Chili

Yield: 8-12
prep time: 5 Mcook time: 25 Mtotal time: 30 M
Hearty and filling - this easy chili recipe combines all flavors of Fall! Pumpkin, two kinds of beans, tomatoes - giving it a creamy, delicious taste for those chilly days.


  • 1 lb. ground beef
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 2 T chili powder
  • 1 t cumin
  • 1 t salt
  • 1/2 t red pepper chili flakes
  • 1 cup pumpkin puree
  • 1 15.5 oz can diced tomatoes
  • 1 15.5 oz can black beans, drained and rinsed
  • 1 15.5 oz can chili beans
  • 2 15.5 oz cans tomato sauce
  • 1 cup water


How to cook Pumpkin and Black Bean Chili

  1. In a large soup pot or dutch oven, heat to medium-high heat.
  2. Add in the onion and saute until slightly translucent.
  3. Add in the ground beef and crumble and cook until no longer pink.  Add in the garlic and saute for a few minutes.  Drain off any excess grease.
  4. Add in all your seasonings - chili powder, cumin, salt and red pepper flakes, stirring to combine.
  5. Open up the cans and dump in the pumpkin, beans, tomatoes and tomato sauce.  Stir and let simmer, keeping warm until ready to serve.
  6. Refrigerator leftovers and reheat to serve.


You can also (after sauteing the onion, garlic, meat combo), put all ingredients in a slow cooker and keep on LOW until serving.
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Created using The Recipes Generator

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