Roasted Pumpkin and Black Bean Chili with Chipotle

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 featuring roasted pumpkin and black beans, perfect for cozy autumn evenings. This Mexican-inspired Halloween recipe (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

2 cups peeled and cubed pumpkin
1 can (15 oz), drained and rinsed black beans
2 tbsp olive oil
1 medium, diced yellow onion
3, minced garlic cloves
1 tbsp chipotle chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 can (14.5 oz) diced tomatoes
2 cups vegetable broth
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped, for garnish fresh cilantro

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Instructions

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.
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.
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.
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.
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.
Step 6: Serve hot garnished with 1/4 cup chopped fresh cilantro.