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As the leaves crunch beneath my feet and the air turns crisp, I find myself reaching for the comforts of fall—warm sweaters, cozy blankets, and a steaming bowl of Pumpkin Chili with Black Beans and Chickpeas. It was during one such chilly evening that I created this dish, inspired by a blend of hearty flavors and velvety textures. The rich pumpkin puree adds a unique twist, while the black beans and chickpeas bring a healthy punch of fiber and protein.

Whether you’re winding down after a long day or entertaining guests at a fall gathering, this gluten-free chili is not only easy to whip up but also diverse enough to satisfy everyone’s palate. Plus, it’s perfect for those seeking a hearty vegan meal that doesn’t skimp on flavor. Ready to dive into a bowl of comfort? Let’s cook this delicious fall favorite together!

Why is Pumpkin Chili with Black Beans and Chickpeas so special?

Simplicity: This recipe comes together with minimal effort, making it perfect for both novice cooks and seasoned chefs alike.

Nutritious: Packed with fiber and protein, it’s a healthy choice that satisfies hunger without guilt.

Flavorful: The combination of spices and creamy pumpkin creates a uniquely comforting taste that warms the soul.

Versatile: Easily adaptable for meat lovers or vegetarians, everyone can enjoy their ideal version.

Make-Ahead Friendly: Prepare it in advance, and it tastes even better the next day—ideal for meal prep or entertaining.

Gather your ingredients and don’t miss out on this delightful dish that will impress your guests!

Pumpkin Chili Ingredients

• A cozy bowl of Pumpkin Chili with Black Beans and Chickpeas awaits you!

For the Base

Olive Oil – Provides the fat needed for sautéing onions and garlic; you can substitute it with avocado oil for a distinct taste.
Onion (1, chopped) – Adds sweetness and depth to the chili; shallots can be used for a milder flavor profile.
Garlic Cloves (4, minced) – Enhances the chili’s flavor and aroma; opt for garlic powder (1 teaspoon) if fresh is unavailable.
Pumpkin Puree (1 cup) – Delivers creaminess and rich flavor; feel free to use homemade or canned pure pumpkin for convenience.
Canned Tomatoes (1 cup) – Contributes acidity and moisture; diced or crushed tomatoes are great substitutes when necessary.
Vegetable Stock/Water (1 cup) – Serves as the chili’s base; low-sodium stock is an excellent option to keep the dish healthier.

For the Beans

Black Beans (15 oz can, drained) – Adds protein and texture; kidney beans can substitute for a different twist.
Garbanzo Beans (Chickpeas, 7.5 oz can, drained) – Offers protein and fiber; white beans can be used for a mild change.

For Seasoning

Cumin Powder (1 tablespoon) – Infuses warmth and earthiness; adjust to your taste preference.
Chili Powder (2 tablespoons) – Delivers spice and depth; start with 1 tablespoon for a milder version and increase as desired.
Salt and Pepper – Essential for seasoning; remember to adjust these to suit your personal taste.

Feel free to experiment with the ingredients and make this warm, nourishing bowl of Pumpkin Chili your own!

How to Make Pumpkin Chili with Black Beans and Chickpeas

Heat Oil: In a large pot, warm 2 tablespoons of olive oil over medium heat. This will create the perfect foundation for your chili.
Sauté Aromatics: Add 1 chopped onion and 4 minced garlic cloves to the pot. Sauté until they are soft and fragrant, approximately 5 minutes.
Mix in Pumpkin: Stir in 1 cup of pumpkin puree and 1 cup of diced canned tomatoes. This combination creates a creamy texture and brings vibrant flavor.
Combine Ingredients: Pour in 1 cup of vegetable stock (or water), then add the drained black beans (15 oz can) and drained chickpeas (7.5 oz can). Mix well, ensuring everything is combined evenly.
Season and Simmer: Sprinkle in 1 tablespoon of cumin powder and 2 tablespoons of chili powder, along with salt and pepper to taste. Bring to a boil, then reduce the heat to let it simmer for about 20 minutes, stirring occasionally.
Final Touches: After simmering, taste and adjust any seasonings, adding more spices as desired. Serve the chili hot in bowls, garnished with fresh chopped green onions for an added crunch.

Optional: For an extra creamy texture, blend part of the chili before serving.

Exact quantities are listed in the recipe card below.

How to Store and Freeze Pumpkin Chili

Room Temperature: Store any leftover chili at room temperature for no more than 2 hours to prevent spoilage.

Fridge: Keep the Pumpkin Chili in an airtight container for up to 3 days in the fridge; it will continue to develop flavor as it sits.

Freezer: Freeze in airtight containers or heavy-duty freezer bags for up to 2 months. Label with the date for easy tracking.

Reheating: Thaw overnight in the fridge before reheating on the stove over low heat or in the microwave until warm; add a splash of water if it thickens.

What to Serve with Pumpkin Chili with Black Beans and Chickpeas?

As the fragrant aromas of your Pumpkin Chili fill the kitchen, consider complementing it with these delightful sides to create a comforting meal.

Hearty Cornbread: The slightly sweet, crumbly texture of warm cornbread pairs wonderfully with the chili, absorbing those luscious flavors beautifully.
Creamy Avocado Salad: Fresh avocados mixed with lime juice and cilantro add brightness and a creamy balance to the warmth of the chili. Their smoothness enhances every bite.
Crispy Tortilla Chips: Perfect for scooping, these crispy chips bring a delightful crunch that contrasts with the chili’s smoothness and adds a fun element to the meal.
Savory Rice Pilaf: This fluffy, subtly seasoned rice acts as a great base to soak up the chili, providing a satisfying heartiness and a lovely texture.
Pickled Red Onions: Their tangy crunch brings a refreshing pop that cuts through the chili’s richness, adding a cheerful acidity to every spoonful.
Warm Garlic Bread: Soft, buttery garlic bread is fantastic for sopping up any leftover chili while lending a savory richness that pairs harmoniously with the layers of flavor.
Zesty Limeade: Refreshing and bright, a chilled glass of limeade adds a delightful citrusy finish to your meal, enhancing the spices in the chili without overpowering them.
Spiced Apple Crisp: For dessert, this warm, sweet treat offers a cozy conclusion to the meal, with its sweet and spiced flavors perfectly complementing the chili’s heartiness.

Make Ahead Options

These Pumpkin Chili with Black Beans and Chickpeas are perfect for meal prep enthusiasts! You can prepare the entire chili base and refrigerate it for up to 3 days. Simply make it up to the simmering stage, then let it cool before transferring it to an airtight container. This way, the flavors meld beautifully, and you’ll find it just as delicious when reheated. When you’re ready to serve, gently reheat the chili on the stove over low heat until warm, adding a splash of vegetable stock if needed to adjust the consistency. By prepping ahead, you save time on busy weeknights, allowing you to enjoy this cozy meal with minimal effort!

Pumpkin Chili Variations

Explore these delightful ways to personalize your pumpkin chili experience!

Corn Addition: Add 1 cup of frozen or fresh corn for a sweet crunch that beautifully contrasts the chili’s warmth. It brightens each bite!
Heat It Up: Spice things up with sliced jalapeños or an extra tablespoon of chili powder for those who love a fiery kick. Your taste buds will thank you!
Meat Lovers’ Twist: For a hearty non-vegetarian version, brown 1 pound of ground beef, pork, or turkey before adding other ingredients. It creates a satisfying, protein-packed meal.
Herb Infusion: Stir in fresh herbs like cilantro or parsley right before serving for a burst of freshness. It elevates the chili’s flavor profile to new heights!
Nutty Flavor: Toss in a handful of roasted pumpkin seeds as a crunchy topping for added texture and nutty flavor. It’s a simple yet impactful upgrade!
Creamy Coconut: Swap half the vegetable stock for coconut milk for a luscious, creamy chili with a subtle sweetness. It’s a tropical twist!
Smoky Flavor: Add a teaspoon of smoked paprika for the depth of flavor reminiscent of campfire cooking. It brings a wonderful, rustic element to your dish.
Veggie Boost: Sneak in some chopped bell peppers or zucchini for extra vegetables and flavor. It adds color and extra nutrients without changing the essence of the chili.

Expert Tips for Pumpkin Chili

Creamy Texture Boost: For an extra creamy texture, blend part of the pumpkin chili before serving to keep it smooth and rich.
Prevent Sticking: Stir frequently during the simmer to prevent the chili from sticking to the bottom of the pot, ensuring even cooking.
Flavor Balance: Don’t hesitate to adjust the spices gradually. Start with half the cumin and chili powder, then add more until you reach your desired flavor.
Storage Solution: This pumpkin chili with black beans and chickpeas freezes beautifully. Store in airtight containers for up to 2 months for easy meals later.
Versatile Meal: Feel free to customize! Add corn for sweetness, jalapeños for heat, or even cooked meat for a satisfying twist.

Pumpkin Chili with Black Beans and Chickpeas Recipe FAQs

What type of pumpkin is best for this recipe?
Absolutely! For the best flavor and texture in your Pumpkin Chili, I recommend using pure pumpkin puree, either canned or homemade from sugar pumpkins. If using fresh pumpkin, roast it first until tender, then blend it into a puree. Avoid using pumpkin pie filling, as it contains added sugars and spices.

How long can I store leftover Pumpkin Chili in the fridge?
Very simply, you can store your leftover Pumpkin Chili with Black Beans and Chickpeas in an airtight container for up to 3 days in the fridge. It’s perfect for meal prep since the flavors deepen and meld together, making it even more delicious when reheated!

Can I freeze Pumpkin Chili? If so, how?
Absolutely! This chili freezes wonderfully. To freeze, let it cool completely, then spoon the chili into airtight containers or heavy-duty freezer bags. Be sure to leave some space at the top, as the chili will expand when frozen. It will keep for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on the stove over low heat or in the microwave.

What if my chili is too thick?
Don’t worry! If you find your Pumpkin Chili a bit too thick after simmering, you can easily adjust the consistency. Just stir in a little more vegetable stock or water, a few tablespoons at a time, until you reach your desired thickness. Additionally, stirring frequently during cooking helps prevent thickening as well.

Is this Pumpkin Chili safe for pets?
Generally, while pumpkin is safe for pets in small amounts, this chili contains spices, onions, and garlic that can be harmful to dogs and cats. Best practice is to stick to a simple pumpkin puree if you want to treat your furry family member. Always consult with your veterinarian if in doubt about what’s safe for your pet.

Can I add meat to this chili?
The more the merrier! If you’d like to add meat to your Pumpkin Chili with Black Beans and Chickpeas, you can brown some ground beef, pork, or turkey in the pot before adding the onions and garlic. Just make sure to crumble the meat well and cook it through for a heartier meal. Enjoy creating your perfect bowl!