Chipotle Pumpkin Chili with Black Beans and Corn

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe (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.

Prep: 15 min Cook: 35 min Serves 6 Mexican cuisine 280 cal/serving

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Ingredients

2 tbsp olive oil
1 large, diced yellow onion
4, minced garlic cloves
2 peppers, minced chipotle peppers in adobo sauce
1 tbsp ground cumin
1 tsp smoked paprika
1 can (14.5 oz) canned diced tomatoes
1 1/2 cups pumpkin puree
2 cans (15 oz each), drained and rinsed black beans
1 1/2 cups, fresh or frozen corn kernels
2 cups vegetable broth
to taste salt
to taste black pepper
1/4 cup chopped, for garnish fresh cilantro
for serving lime wedges

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Instructions

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.
Step 2: Add 4 minced garlic cloves and 2 minced chipotle peppers in adobo sauce to the pot, cooking for 1 minute until fragrant.
Step 3: Stir in 1 tbsp ground cumin and 1 tsp smoked paprika, cooking for 30 seconds to toast the spices.
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.
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.
Step 6: Season with salt and black pepper to taste.
Step 7: Serve the chili garnished with 1/4 cup chopped fresh cilantro and lime wedges on the side for squeezing.