Chipotle Pumpkin Chili with Black Beans and Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, smoky chili combining pumpkin puree with chipotle peppers, black beans, and sweet corn for a warm Halloween-inspired meal. This mexican-inspired halloween (vegetarian) ready in about 50 minutes pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 35 min Serves 6 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
  2. Step 2: Add 4 minced garlic cloves and 2 minced chipotle peppers in adobo sauce to the pot, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 1 tbsp ground cumin and 1 tsp smoked paprika, cooking for 30 seconds to toast the spices.
  4. Step 4: Add 1 can (14.5 oz) diced tomatoes, 1 1/2 cups pumpkin puree, 2 cans drained and rinsed black beans, 1 1/2 cups corn kernels, and 2 cups vegetable broth. Stir to combine.
  5. Step 5: Bring the chili to a simmer, reduce heat to low, and cook uncovered for 25 minutes, stirring occasionally, until thickened and flavors meld.
  6. Step 6: Season with salt and black pepper to taste.
  7. Step 7: Serve the chili garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side for squeezing.

Frequently asked questions

How long does Chipotle Pumpkin Chili with Black Beans and Corn take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chipotle Pumpkin Chili with Black Beans and Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Chipotle Pumpkin Chili with Black Beans and Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chipotle Pumpkin Chili with Black Beans and Corn for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chipotle Pumpkin Chili with Black Beans and Corn vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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