Yes, this chili is perfect for fall, but you can also enjoy it year-round, thanks to canned pumpkin puree. Black beans deliver protein, and vegetables like carrots, red peppers, and tomatoes bump up the nutrients.

October 14, 2016

Cooler weather means it's time to make some chili. And since pumpkin is everyone's obsession this time of year, we figured, why not stir some into a warming bowl of goodness?

We tossed in tons of other vegetables as well—like carrots, red peppers, and tomatoes—to bump up the nutrients and keep you well as the weather changes. Black beans pump up the protein in this dish, and if you have vegetarian or vegan friends coming over to watch the game they'll be happy to know there's no meat in this recipe. (Leave out the yogurt to make it totally vegan.) There's so much texture and heartiness in this chili, you won't miss the meat—we promise. (For more ways to make pumpkin a part of every meal, check out our favorite healthy pumpkin recipes.)

Pumpkin Chili

Yield: 6 ½ cups (serves 4 to 6)

  • 2 Tbsp. grapeseed oil
  • 1 large onion (15 oz.), chopped (2 cups)
  • 2 carrots (about 2 oz. each), chopped (2/3 cup)
  • 2 ribs celery (about 3 oz. each), chopped (3/4 cup)
  • 1 medium red bell pepper (about 6 oz.), seeded and chopped (3/4 cup)
  • Salt and pepper
  • 3 cloves garlic, minced (1 Tbsp.)
  • 1 medium jalapeno (about 1 1/2 oz.), seeded and minced (3 Tbsp.)
  • 2 Tbsp. chili powder
  • 2 tsp. cumin
  • 1/2 tsp. cinnamon
  • ¼ tsp. cayenne
  • 1 15-oz. can pumpkin puree
  • 1 14.5-oz. can fire-roasted diced tomatoes
  • 2 cups low-sodium vegetable broth
  • 1 15-oz. can black beans, drained and rinsed
  • 1 bay leaf
  • 1 Tbsp. lime juice

Toppings: Chopped avocado, cilantro, sour cream or plain yogurt, sliced avocado, crushed tortilla chips, sliced black olives, sliced radishes

  1. Warm oil in a pot over medium-high heat. Add onion, carrots, celery and bell pepper, sprinkle with salt and cook, stirring occasionally, until vegetables are tender and beginning to caramelize, about 7 to 10 minutes. Add garlic, jalapeno, chili powder, cumin, cinnamon and cayenne and cook, stirring, until fragrant, about 1 minute. Stir in pumpkin and cook, stirring until well incorporated, 1 minute longer.
  2. Stir in tomatoes, broth, beans and bay leaf. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes, until thickened, stirring occasionally. Stir in lime juice. Taste and season with additional salt and pepper, if desired.
  3. Divide chili among bowls and serve with toppings.