Spiced Pumpkin Chili with Black Beans and Corn

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

A hearty chili combining roasted pumpkin, black beans, and sweet corn with warming spices, perfect for a cozy fall meal. This mexican-inspired halloween (vegan, gluten free) ready in about 50 minutes pairs pumpkin, olive oil, yellow onion 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 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.

★ 4.2 (15 ratings) Prep: 10 min Cook: 40 min Serves 6 Mexican cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 1/2 tsp chili powder, cooking for 1 minute to release the spices' aroma.
  3. Step 3: Add 2 cups peeled and diced pumpkin and 14 oz canned diced tomatoes with their juices. Stir well and cook for 5 minutes.
  4. Step 4: Pour in 2 cups vegetable broth, bring to a simmer, cover, and cook for 15 minutes until the pumpkin is tender.
  5. Step 5: Stir in 1 can (15 oz) drained and rinsed black beans and 1 cup corn kernels. Simmer uncovered for 10 minutes to thicken the chili.
  6. Step 6: Season with salt and black pepper to taste. Serve hot, garnished with 1/4 cup chopped cilantro and lime wedges on the side.

Frequently asked questions

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

Total time is about 50 minutes (10 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 Spiced 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 pumpkin from drying out.

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

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

What others are saying

Related recipes