Skip to main content
Recipe Amber K. Stott

Pumpkin Black Bean Chili

This recipe packages rich fall pumpkin, bursting flavor and a host of warming spices into a bowl of chili. It’s a great way to welcome fall and cozy up with a warm, hearty meal.

Pumpkin Black Bean Chili

Yield: 8-9 servings of 1 cup chili
Supply List
Printable Recipe
Video tutorial: Facebook or YouTube


  • 1 teaspoon olive oil
  • 1 onion (1 1/2 cups), diced
  • 2 bell peppers, diced
  • 1 15-oz can tomato sauce
  • 4 cups cooked black beans
  • 4 teaspoons chili powder, more or less to taste
  • 2 teaspoons ground cumin
  • 1-2 teaspoons paprika, more or less to taste
  • 1 teaspoon chili flakes, optional
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Mexican oregano
  • 4 cups diced tomatoes
  • 1 15-oz can pumpkin puree
  • 6 cloves of garlic, minced
  • Pumpkin seeds for garnish

Instructions for Adults

Assist with stovetop cooking for safety.

Instructions for Kids

Heat a 4-quart pot over medium-high heat. Add the oil, onion, and bell peppers. Sauté the onion and bell peppers for 3-5 minutes or just until beginning to brown and the onions begin to turn translucent.

Add the tomato sauce and the black beans (do not drain the liquid) and bring to a simmer.

Add the spices and stir to combine. Stir occasionally, scraping the bottom of the pan to ensure nothing is sticking to the bottom.

Add the diced tomatoes, pumpkin puree, and garlic. Stir to combine. Simmer an additional 5 minutes minimum.

Garnish with pumpkin seeds and serve. This will taste even better the next day!


Hello! Please note that all photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Pumpkin Black Bean Chili on Food Literacy Center’s website. Thank you!

Log in