This cozy October Chili is made with pumpkin, black beans, sweet corn, and a splash of apple cider for the ultimate fall dinner. Hearty, flavorful, and ready in about an hour – it’s chili that tastes like sweater weather!
If October was a dinner recipe… it would be this chili.
The windows are fogged, the pot is bubbling, and the air smells like cinnamon, pumpkin, and falling leaves – it’s the kind of cozy scene you’d swear came straight out of a storybook. And honestly? It feels like that for about two minutes… until someone needs help with homework, the dog is barking, and I realize I forgot to switch the laundry.
That’s why I love my October Chili – it lets me have both. It’s hearty, pumpkin-stirred, cider-splashed fall magic in a pot, but it’s also practical enough for a Tuesday night when life is anything but whimsical. Romanticized fall, real-life pace. That’s how we do things around here 🎃🍂🌙
🍂 Make it work in your kitchen
This isn’t the kind of recipe where you need to have exactly the right beans or the perfect broth. I usually go with:
- Ground beef for classic chili flavor – but turkey or lentils keep it just as cozy.
- Pumpkin purée for creaminess – it melts into the sauce without making it sweet. You could use butternut squash instead if you prefer.
- Apple cider for brightness – but honestly, broth works fine if that’s all you have on hand.
- Black beans + corn because I always have them – swap in what’s in your pantry.
- A dash of cinnamon (or pumpkin spice) – it’s the secret to October-in-a-bowl.
The goal isn’t perfection – it’s dinner that feels like cozy fall, even on a Tuesday with piles of homework left to do.
Printable recipe
Pumpkin Black Bean Chili (October Chili)
Ingredients
- oil
- 1 medium onion (diced (about 1 cup))
- 3 cloves garlic (minced (about 2 teaspoons))
- 1 pound ground beef (85/15)
- salt & pepper (to taste)
- 2 tablespoons tomato paste
- 1 packet chili seasoning mix (about 3 tablespoons; or use homemade seasoning – see notes)
- ½ teaspoon ground cinnamon OR pumpkin spice mix
- ½ cup apple cider (unsweetened if possible)
- 1 (15-oz) can pumpkin purée ((NOT pie filling!))
- 1 (14.5-oz) can diced tomatoes (drained, (fire-roasted is extra delicious))
- 2 (15-oz) cans black beans (drained and rinsed)
- 1 cup corn kernels (canned, fresh or frozen – anything goes)
- 1 medium sweet potato (peeled and diced into ~⅓-inch cubes (optional, but very October-y; about 1.5 cups))
- 1 cup beef broth (or more for a less thick chili)
- 1 teaspoon maple syrup (optional, adds depth and cuts acidity)
- favorite garnishes (sour cream, toasted pepitas… (optional))
Instructions
- Cook aromatics: In a ~5 quart Dutch oven or heavy pot, heat a drizzle of oil over medium heat. Add onion and cook until softened, 4–5 minutes. Stir in garlic and cook 1 more minute.oil, 1 medium onion, 3 cloves garlic
- Brown beef: Add ground beef, season lightly with salt and pepper, and cook until browned, breaking it up with a spoon.1 pound ground beef, salt & pepper
- Spice it up: Stir in tomato paste, chili seasoning, and cinnamon/pumpkin spice. Cook 1–2 minutes to toast. Pour in the apple cider, scraping up any browned bits from the bottom. Let it bubble for 1–2 minutes.2 tablespoons tomato paste, 1 packet chili seasoning mix, ½ teaspoon ground cinnamon OR pumpkin spice mix
- Simmer: Add pumpkin, fire-roasted tomatoes, beans, corn, sweet potato (if using), and 1 cup broth. Bring to a boil, reduce heat to a simmer, and cook covered for 15 minutes, stirring occasionally. Uncover and finish simmering for another 15-20 minutes until the sweet potato is tender and the chili is thick and cozy. Add more broth as needed.1 (15-oz) can pumpkin purée, 1 (14.5-oz) can diced tomatoes, 2 (15-oz) cans black beans, 1 cup corn kernels, 1 medium sweet potato, 1 cup beef broth
- Finish: Taste and adjust with salt, pepper, and a drizzle of maple syrup if you like a hint of sweetness. Ladle into bowls and serve with your favorite toppings!1 teaspoon maple syrup
✨ The cozy tricks you need to know
- Toast your spices: warming the chili mix + tomato paste before liquid = deeper flavor.
- Apple cider magic: just a splash brings all the fall vibes.
- Pumpkin power: don’t worry, it doesn’t taste like pie – it just makes the base silky.
- Sweet potato timing: cook long enough to soften, but don’t let it disappear into the sauce.
- Thickness control: add more broth if you like it looser; let it bubble down for hearty and thick.
🧺 Serving & storing
- Serve: Big bowls topped with sour cream and toasted pepitas. Bonus points if there’s cornbread on the side!
- Store: Keeps well in the fridge up to 3 days (the flavors deepen overnight).
- Freeze: Chill in the fridge, then freeze in portions for up to 3 months. Reheat gently with extra broth until steaming hot all the way through.
Sylvia Harris says
Great fall chili. So nutritious and flavorable. have added the recipes of favorites.
Nora says
I’m so glad you liked the recipe, Sylvia!