Spiced Pumpkin Chili with Black Beans and Corn

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 chili combining roasted pumpkin, black beans, and sweet corn with warming spices, perfect for a cozy fall meal. This Mexican-inspired Halloween recipe (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.

Prep: 10 min Cook: 40 min Serves 6 Mexican cuisine 280 cal/serving

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Ingredients

2 cups peeled and diced pumpkin
2 tbsp olive oil
1 medium, diced yellow onion
3, minced garlic cloves
1 tbsp ground cumin
1 tsp smoked paprika
1 1/2 tsp chili powder
14 oz canned diced tomatoes
1 can (15 oz), drained and rinsed black beans
1 cup fresh or frozen corn kernels
2 cups vegetable broth
to taste salt
to taste black pepper
1/4 cup chopped, for garnish 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 medium diced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
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.
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.
Step 4: Pour in 2 cups vegetable broth, bring to a simmer, cover, and cook for 15 minutes until the pumpkin is tender.
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.
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.