Go Back
Welcome to the world of hearty, comforting meals that celebrate the flavors of fall! In this article, we'll explore a delicious and nutritious recipe for Spicy Harvest Skillet Pumpkin Black Bean Chili. This dish not only warms the soul but also packs a punch of flavor with its combination of spices, fresh vegetables, and the delightful creaminess of pumpkin. Perfect for chilly evenings, this chili is a great option for both dinner parties and meal prep for the week. Join us as we walk through the ingredients, preparation, and nutritional benefits of this vibrant dish.

Quick Skillet Pumpkin Black Bean Chili

Warm up this fall with our Spicy Harvest Skillet Pumpkin Black Bean Chili—a comforting, easy weeknight dinner that bursts with flavors! This creamy chili combines the richness of pumpkin with zesty spices, making it a perfect blend of nutritious and delicious. It's quick to prepare, ideal for busy nights, and sure to impress at any gathering. Don't wait—try it tonight and savor the cozy vibes of the season! Save this recipe for your next fall feast.
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium bell pepper (choose red or green), diced

1 can (15 oz) black beans, drained and rinsed

1 cup canned pumpkin puree (make sure it's not pumpkin pie filling)

1 can (14 oz) diced tomatoes with green chilies

1 cup vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (increase or decrease based on your desired spice level)

Salt and freshly ground black pepper, to taste

1 cup corn (can be fresh, frozen, or canned)

¼ cup fresh cilantro, chopped (for garnish)

Optional: sour cream or Greek yogurt for topping

Instructions
 

Heat the Skillet: In a large skillet, pour in the olive oil and set the heat to medium. Allow the oil to warm up slightly.

    Sauté Aromatics: Add the diced onion to the skillet and cook for about 3-4 minutes, stirring occasionally, until the onion turns translucent and fragrant.

      Add Peppers and Garlic: Stir in the minced garlic and the diced bell pepper. Cook for another 2-3 minutes, until the pepper pieces start to soften and the mixture becomes aromatic.

        Combine Main Ingredients: To the skillet, add the drained black beans, pumpkin puree, diced tomatoes with green chilies, and vegetable broth. Stir everything together until well blended.

          Spice it Up: Add the chili powder, cumin, smoked paprika, cayenne pepper, along with salt and black pepper. Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.

            Simmer and Incorporate Corn: Once simmering, lower the heat to maintain a gentle simmer. Fold in the corn and allow the chili to cook for approximately 10 minutes, letting all the flavors meld beautifully.

              Final Taste Adjustment: Before serving, taste the chili and adjust the seasonings. Feel free to add more spices or salt according to your preference.

                Serve and Garnish: Dish out the chili while it's hot, and generously garnish with fresh cilantro. Add a dollop of sour cream or Greek yogurt on top if desired for a creamy finish.

                  Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                    - Presentation Tips: Serve in colorful bowls to highlight the bright hues of the chili. Sprinkle a bit of extra cilantro on top for a fresh look, and pair with crusty bread or tortilla chips for dipping!