If you are craving a dish that is both comforting and bursting with layers of flavor, this Spicy Smoky Pumpkin Chili with Black Beans and Roasted Peppers Recipe is an absolute must-try. It perfectly balances the earthiness of pumpkin with the vibrant smokiness of paprika and the gentle heat from peppers, creating a hearty chili that feels warm and satisfying in every bite. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing potluck offering, this recipe will quickly become one of your favorites to make and share.
Ingredients You’ll Need
These ingredients are refreshingly simple yet so essential to building the rich texture, depth, and colorful profile of this chili. Each element has a role, whether it’s the sweetness of the bell peppers, the creamy pumpkin, or the smoky spices that bring everything together.
- Olive oil: The base for sautéing that adds a subtle fruity richness to the chili.
- Medium onion, diced: Provides a sweet and savory foundation once softened.
- Garlic cloves, minced: Adds aromatic depth and a little punch of flavor.
- Red bell pepper, diced: Brings vibrant color and a slight sweetness to balance the spice.
- Yellow bell pepper, diced: Enhances visual appeal and adds another layer of mellow flavor.
- Jalapeño, seeded and minced: Brings a fresh, spicy kick without overwhelming heat.
- Chili powder: Delivers warm, smoky spices essential for that classic chili taste.
- Smoked paprika: The key ingredient that infuses the dish with its signature smoky flavor.
- Ground cumin: Offers earthy undertones and complexity.
- Cayenne pepper: Adjust this for personalized heat to enliven the chili.
- Black beans, drained and rinsed: Adds protein, texture, and heartiness.
- Pumpkin puree: Creates creamy body and earthy sweetness that sets this chili apart.
- Diced tomatoes with juices: Provides acidity and balances richness with bright notes.
- Vegetable broth: Supports the simmering process and keeps everything perfectly moist.
- Salt and pepper: Essential seasonings to round out all the flavors just right.
- Fresh cilantro, chopped: For a fresh, herbal garnish at the end.
- Avocado slices: Add cool creaminess when serving.
- Lime wedges: Perfect for squeezing over to add a lively citrus brightness.
How to Make Spicy Smoky Pumpkin Chili with Black Beans and Roasted Peppers Recipe
Step 1: Sauté the aromatics
Begin by warming a tablespoon of olive oil in a large pot over medium heat. Then toss in the diced onion and cook it until it turns translucent and tender. This gentle sauté softens the onion’s bite and brings out its natural sweetness, setting a delicious foundation for your chili.
Step 2: Add garlic for fragrant flavor
Next, stir in the minced garlic and let it cook for about one minute until it becomes fragrant. Garlic releases essential oils that infuse every spoonful with warmth and depth, so don’t rush this step!
Step 3: Cook the peppers and jalapeño
Time to add those beautiful red and yellow bell peppers, along with the minced jalapeño. Sauté everything together for about five minutes until the peppers just start to soften. This step builds the chili’s vibrant color and introduces a gentle heat that dances on your palate.
Step 4: Toast your spices
Sprinkle in chili powder, smoked paprika, ground cumin, and cayenne pepper. Stir them into the veggie mixture and let the spices toast for roughly a minute. Toasting awakens their essential oils, making this chili irresistibly smoky and bold.
Step 5: Combine the main ingredients
Pour in the black beans, pumpkin puree, diced tomatoes with all their juices, and vegetable broth. Stir everything until it’s well combined. This step is where your chili truly begins to come alive, melding sweet, smoky, and savory ingredients into one harmonious pot.
Step 6: Let it simmer
Bring the chili to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 20 to 25 minutes, stirring occasionally to prevent sticking. The simmer allows the flavors to deepen and the chili to thicken into a luscious, comforting stew.
Step 7: Final seasoning adjustments
Taste your creation and season it with salt and pepper as needed. If you want an extra kick, add more cayenne pepper gradually until you reach your desired heat level. This hands-on tasting step ensures your chili turns out exactly how you love it.
Step 8: Garnish and serve
Serve your Spicy Smoky Pumpkin Chili with Black Beans and Roasted Peppers Recipe hot, topped with freshly chopped cilantro, creamy avocado slices, and lime wedges for squeezing. These finishing touches brighten the chili and add layers of fresh, creamy, and zesty flavors.
How to Serve Spicy Smoky Pumpkin Chili with Black Beans and Roasted Peppers Recipe
Garnishes
The best garnishes showcase contrast and freshness. I love adding bright cilantro for herbal brightness, luscious avocado slices for creaminess, and a squeeze of lime to add a startling lift. These toppings create a café-style experience at home and make each bite exciting.
Side Dishes
This chili pairs wonderfully with warm cornbread or rustic sourdough bread to soak up every last drop. You can also serve it alongside a simple green salad or steamed rice for a more filling meal. The possibilities are endless and all delicious.
Creative Ways to Present
For a fun twist, you can spoon the chili into baked sweet potatoes or crispy tortilla chips for a loaded nacho-style platter. Another idea is to turn leftovers into taco filling, topping with shredded cheese and extra lime. The versatility of this Spicy Smoky Pumpkin Chili with Black Beans and Roasted Peppers Recipe is truly one of its charms.
Make Ahead and Storage
Storing Leftovers
Store any leftover chili in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 4 days, making it a perfect weekday lunch or dinner option.
Freezing
This chili freezes beautifully. Portion it into freezer-safe containers or bags for up to 3 months. When you want a quick and hearty meal, just thaw it overnight in the fridge or gently reheat from frozen.
Reheating
Reheat your chili on the stovetop over medium-low heat, stirring occasionally until warmed through. If it thickens too much, add a splash of vegetable broth or water to loosen it up. The vibrant flavors will taste just as incredible the next day.
FAQs
Can I make this chili vegan and gluten-free?
Absolutely! This recipe is naturally vegan and gluten-free as it uses only plant-based ingredients and no gluten-containing products. Just double-check your vegetable broth to ensure it’s gluten-free if that is a concern.
How spicy is this chili?
The heat level can be adjusted to your preference by increasing or reducing the jalapeño and cayenne pepper. If you prefer mild, start with less and add more later during seasoning to tailor it perfectly.
What can I substitute for pumpkin puree?
If you don’t have pumpkin puree on hand, pureed butternut squash or sweet potato works beautifully as a substitute. They provide a similar creamy texture and earthy-sweet flavor that complements the chili well.
Is it okay to use canned beans?
Yes, canned black beans are perfect for this recipe—just make sure to drain and rinse them well to reduce excess sodium and improve texture. You can cook dried beans ahead of time if you prefer fresh.
Can I make this recipe in a slow cooker?
Definitely! After sautéing the onions, garlic, and peppers, transfer everything to a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Add the black beans, pumpkin, tomatoes, and broth early on and season toward the end.
Final Thoughts
I cannot recommend this Spicy Smoky Pumpkin Chili with Black Beans and Roasted Peppers Recipe enough if you want a meal that feels like a warm hug on a chilly day. It’s easy to make, full of vibrant flavors, and endlessly adaptable to your taste. Give it a try soon and I promise it will become a beloved staple in your recipe rotation too!
Print
Spicy Smoky Pumpkin Chili with Black Beans and Roasted Peppers Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 25m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free, Vegetarian, Vegan
Description
This Spicy Smoky Pumpkin Chili with Black Beans and Roasted Peppers is a hearty and flavorful vegetarian dish combining the natural sweetness of pumpkin with the smoky heat of chili spices and jalapeño. Perfect for a cozy dinner, this chili is packed with nutritious ingredients and offers a smoky, spicy kick balanced by creamy avocado and fresh lime.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 jalapeño, seeded and minced
Spices
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust to taste)
Beans and Canned Goods
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pumpkin puree
- 1 can (14.5 oz) diced tomatoes, undrained
Liquids and Oils
- 1 tablespoon olive oil
- 2 cups vegetable broth
Seasoning and Garnish
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for topping)
- Lime wedges (for serving)
Instructions
- Heat Oil and Sauté Onions: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 more minute until fragrant.
- Cook Peppers and Jalapeño: Add the diced red and yellow bell peppers, as well as the minced jalapeño. Sauté for an additional 5 minutes until the peppers begin to soften.
- Add Spices: Sprinkle chili powder, smoked paprika, ground cumin, and cayenne pepper over the vegetables. Stir well to combine and toast the spices for about 1 minute for enhanced flavor.
- Add Beans, Pumpkin, Tomatoes, and Broth: Pour in the black beans, pumpkin puree, diced tomatoes with their juices, and vegetable broth. Stir everything until well mixed.
- Simmer the Chili: Bring the mixture to a gentle simmer. Reduce heat to low and let cook uncovered for 20-25 minutes, stirring occasionally to prevent sticking and to develop flavors.
- Season to Taste: Taste the chili and season with salt and pepper as needed. Adjust the heat level by adding more cayenne pepper if preferred.
- Serve and Garnish: Serve the chili hot, garnished with freshly chopped cilantro, avocado slices, and lime wedges on the side for squeezing over.
Notes
- Adjust cayenne pepper according to your heat preference to make the chili milder or spicier.
- Use fresh lime juice to brighten the chili just before serving.
- This chili can be made in advance and reheated, flavors often intensify after resting.
- For a thicker chili, simmer uncovered longer to reduce liquid.
- Can be made vegan and gluten-free as is.
