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.
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