Chicken, Black Bean & Pumpkin Chili Recipe for Fall Comfort

Chicken Black Bean Pumpkin Chili is a hearty, healthy fall meal. Serve with cornbread or tortilla chips and enjoy.

Happy first day of fall! This chili uses pureed pumpkin—not pumpkin pie spices—so it won’t taste like a dessert-meets-soup. The pumpkin adds a subtle sweetness and a boost of Vitamin A and potassium, while lean ground chicken keeps the dish light. If you prefer a vegetarian version, skip the chicken and add another can of black beans.

This recipe comes together quickly. If you start browning the chicken first, you can chop the vegetables while it cooks, then add the remaining ingredients and simmer. I reached a simmer within about 20 minutes when I prepared it.

Heat level is adjustable. I kept it mild, but the recipe lists a range for cayenne pepper—start with less and increase to taste. Toppings are a matter of preference; shredded cheddar, plain Greek yogurt or sour cream, and green onions are my go-tos. I also like crushed tortilla chips on top and cilantro would be delicious as well.

Ingredients

• 2 tablespoons olive oil
• 1 pound ground chicken
• 1 yellow onion, finely diced
• 1 red bell pepper, deseeded and diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons cumin
• ⅛–½ teaspoon cayenne pepper (to taste)
• 1 teaspoon salt
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (15-ounce) can pumpkin puree
• 1 (15-ounce) can diced tomatoes
• 1½ cups frozen corn
• Chopped green onion, shredded cheddar, and sour cream or plain Greek yogurt for topping
• Cornbread or tortilla chips, for serving

Instructions

1. In a large soup pot, heat the olive oil over medium-high heat.
2. Add the ground chicken and cook until no longer pink, breaking it into small pieces as it browns.
3. Add the onion and red bell pepper and cook until they begin to soften, about 5–7 minutes.
4. Stir in the garlic, chili powder, cumin, cayenne, and salt; cook another minute to bloom the spices.
5. Add the black beans, pinto beans, pumpkin puree, diced tomatoes, and frozen corn; stir to combine.
6. Bring the mixture to a simmer, reduce heat to low, and simmer for about 20 minutes to let the flavors meld.
7. Serve topped with chopped green onion, shredded cheese, and a dollop of sour cream or Greek yogurt. Accompany with cornbread or tortilla chips.
8. Enjoy!

Looking for more chili recipes?

• Beef and Bean Chili
• Buffalo Chicken Chili
• White Turkey Chili
• White Bean Chicken Chili