Roasted Pumpkin and Black Bean Chili with Chipotle

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

A hearty, smoky chili featuring roasted pumpkin and black beans, perfect for cozy autumn evenings. This mexican-inspired halloween (vegetarian, gluten free) ready in about 55 minutes pairs pumpkin, black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 40 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 cups peeled and cubed pumpkin with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes until tender and lightly caramelized.
  2. Step 2: While pumpkin roasts, heat remaining 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent.
  3. Step 3: Add 3 minced garlic cloves, 1 tbsp chipotle chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika to the pot. Cook, stirring, for 1 minute until fragrant.
  4. Step 4: Stir in 1 can (15 oz) drained and rinsed black beans, 1 can (14.5 oz) diced tomatoes with juices, and 2 cups vegetable broth. Bring to a simmer.
  5. Step 5: Add the roasted pumpkin to the pot and season with 1 tsp salt and 1/2 tsp black pepper. Simmer uncovered for 15 minutes until chili thickens and flavors meld.
  6. Step 6: Serve hot garnished with 1/4 cup chopped fresh cilantro.

Frequently asked questions

How long does Roasted Pumpkin and Black Bean Chili with Chipotle take to make?

Total time is about 55 minutes (15 min prep + 40 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 Roasted Pumpkin and Black Bean Chili with Chipotle?

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 pumpkin from drying out.

Can I substitute ingredients in Roasted Pumpkin and Black Bean Chili with Chipotle?

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 Roasted Pumpkin and Black Bean Chili with Chipotle for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Roasted Pumpkin and Black Bean Chili with Chipotle vegetarian?

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

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