It’s full swing into the fall season around here and I’m so excited about cooking up all my favorite seasonal recipes. This comforting chili is DELICIOUS and perfect to make during the week when you don’t have a lot of time – it only takes 25 minutes to cook! It’s quick on the stove or you can throw everything together in a crockpot while you are working and have it ready to go in a 4-6 hours.
Pumpkin is of course incredibly nutritious too! Pumpkins can help improve eyesight, keep you slim because of all the fiber and provides a nice dose of vitamin C that can help your immune system.
- 2 tablespoons coconut oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, peeled and minced
- 1 jalapeno, diced
- 2 cups diced pumpkin (peeled) or puree
- 2 heaping tablespoons of chili powder
- 1 teaspoon ground cumin
- ⅛ teaspoon ground cloves
- 1 teaspoon sea salt
- 1 and ½ cups diced tomatoes
- 3 cups vegetable stock
- 2 cups cooked black beans
- 1 lime cut into wedges (for squeezing on top of soup)
- Optional toppings: goat or cheddar cheese, tortilla strips, scallions, cilantro, sour cream, etc
- Heat the oil in a pot over medium heat. Add the onion, bell pepper, garlic, jalapeno and pumpkin. Cook for 4-5 minutes.
- Add the chili powder, cumin, cloves, sea salt, diced tomatoes, vegetable stock and black beans. Cover and cook for 20 minutes. Season with additional salt and black pepper to your liking.
- Take off the heat and place some of the chili in a bowl and top with fresh lime juice and desired toppings. Enjoy!
If you know someone who loves pumpkin, please share this recipe with them! And if you are looking for more nutritious, slimming, quick recipes like this, please check out the Food Babe Membership Program, we just added a whole new guide full of amazing fall recipes – come join us here!
Xo,
Vani
I bet this would be awesome with sweet potatoes or butternut squash too!
Yes those are great substitutes 🙂
Love your recipe in your Food Babe email to us that is for Pumpkin and Black Beans Chili, but I’m going to try replacing cashews for the black beans. Vani thank you!
Last night I soaked a bag of mixed dry beans. After reading the list of toxic ingredients in the seasoning packet, I decided it wasn’t an option. I was considering going to the store to get a little ham or sausage to add to the beans, although I usually don’t eat meat, especially pork. I happen to already have a butternut squash, so I’m going to use it and your recipe instead. 🙂 Thanks so much for making a difference in how healthfully we’re eating tonight!
Thank you, Vani~ I went to the grocery store and will be making this today. <3
~Megan
It’s definitely punpkin season, and I’m psyched! This has great color, texture and taste (I’m guessing but I’ll bet I’m not wrong!). Thanks for sharing I will be trying this!
Made this yesterday in the crockpot- fantastic! Topped with ripe avocados I had on hand which was the perfect finish! Thanks Vani for sharing your favorite tasty recipes with all of us and for all of your tireless advocacy!
Awesome Julie! So glad it turned out great for ya.
Hi Vani
Was that a typo or did you mean two tablespoons of chilli and not two teaspoons? In the UK that would be crucifyingly hot!
No – chili powder not ground chilis haha. There is a difference!!!
Just made this recipe – so delicious! I loved it with avocado & cilantro & also with plain greek yogurt. Another great recipe from Vani – thank you.
cilantro completes me (and my chili recipes).
Pumpkin chili – Very festive!
This sounds great! I love soups & chili’s in the Fall. Going to try this with butternut squash since I have it on hand. Love the idea of the avocado for topping & sour cream or Greek yogurt. Can’t wait to try it. I’ll let you know my results. Thank Vani for sharing.
This sounds awesome! Never worked with pumpkin before that didn’t come from a can…do you literally just buy a pumpkin at grocery store?? Is peeling difficult? Thanks for the inspiration!
i had the same question about the pumpkin. Can u buy pre-diced pumpkin? If not what’s the easiest way to peel and dice a pumpkin? Any particular type or size pumpkin? I assume this is not included in cooking time? Thanks!
Very tasty! Not at all squashy! I’ll be making a huge batch next time!!
We made this last night for dinner. It was amazing!
The most tedious part was chopping everything, but after that it was easy and fast 🙂
Sounds perfect for the fall!
I decided it wasn’t an option. I was considering going to the store to get a little ham or sausage to add to the beans,
tedious part was chopping everything,
I had this at a friends house today. OMG it is awesome. I have the recipe now and will be making it. This is something I could snack on all day long.
Am making this now…first “tasting” is delicious! Pretty much followed your recipe except for the jalapenos, which I didn’t have on hand.
Delicious! I used 1/2 cup fresh pumpkin, and 1 1/2 cups diced yam. The lime juice added a nice twist on top. Thanks so much!
I made this yesterday and added ground turkey and chipotle sauce, It was soooooo good! I love this recipe, thank you!!!
This was so good, I did add quinoa to make it more hearty, I cook it separately and added it the last few minutes of cooking. It turned out like a thick stew that was so good.
Can you use canned pumpkin?
I made the Pumpkin Black Bean Chili over the weekend. It was so yummy, satisfying, healthy and easy. Thanks for the delicious recipes. Love them!