Charred Corn and Spiced Pumpkin Chili with Cocoa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A robust vegetarian chili featuring smoky charred corn and spiced pumpkin, enriched with a touch of cocoa powder for depth and warmth. This american-inspired halloween (vegetarian) ready in about 50 minutes pairs pumpkin puree, corn kernels, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups pumpkin puree
• 2 cups fresh or frozen corn kernels
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 1 can (15 oz), drained and rinsed kidney beans
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tbsp unsweetened cocoa powder
• 1 cup vegetable broth
• to taste salt
• to taste black pepper
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 cups corn kernels and cook, stirring occasionally, for 5-7 minutes until kernels are blistered and charred on the edges. Remove and set aside.
2. Step 2: In the same skillet, heat remaining 1 tbsp olive oil over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp chili powder, 1 tsp ground cumin, and 1 tbsp unsweetened cocoa powder, cooking for 1 minute to release aromas.
4. Step 4: Add 1 1/2 cups pumpkin puree, 1 can diced tomatoes, 1 can drained kidney beans, and 1 cup vegetable broth. Stir well, bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes until thickened.
5. Step 5: Return charred corn kernels to the chili, season with salt and black pepper to taste, and cook for 5 more minutes. Garnish with 2 tbsp chopped fresh cilantro before serving.