Pumpkin Black Bean Chili (October Chili)
A cozy pot of October Chili made with pumpkin, black beans, corn, and a splash of apple cider. Hearty, spiced, and simmered to feel like sweater weather — dinner that tastes like fall in about an hour!
Servings: 6 people
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
