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As the crisp air of fall arrives, there's nothing quite like a warm, hearty bowl of chili to bring comfort to chilly evenings. Our Spicy Harvest Skillet Pumpkin Black Bean Chili combines the seasonal flavors of pumpkin with the rich, earthy taste of black beans, creating a dish that is both satisfying and deeply nourishing. This plant-based recipe not only celebrates the essence of autumn but also offers a delightful explosion of flavors that will leave you craving more.

Quick Skillet Pumpkin Black Bean Chili

Warm up this fall with our Spicy Harvest Skillet Pumpkin Black Bean Chili, a comforting blend of creamy pumpkin and hearty black beans. Perfect for an easy weeknight dinner, this recipe bursts with seasonal flavors and spices that will have everyone coming back for seconds. In just 30 minutes, you can create a nourishing dish that celebrates autumns bounty. Try it tonight and savor the cozy vibes! Save this for later and make your chilly evenings a little brighter.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium bell pepper (red or green), diced

1 can (15 oz) black beans, drained and rinsed

1 cup canned pumpkin puree (not pumpkin pie filling)

1 can (14 oz) diced tomatoes with green chilies

1 cup vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for spice level)

Salt and pepper to taste

1 cup corn (fresh or frozen)

¼ cup fresh cilantro, chopped (for garnish)

Optional: sour cream or Greek yogurt for serving

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes.

    Stir in the minced garlic and diced bell pepper, and continue to cook for another 2-3 minutes, until the peppers soften.

      Add the drained black beans, pumpkin puree, diced tomatoes with green chilies, and vegetable broth. Mix well to combine all ingredients.

        Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Bring the mixture to a simmer, stirring occasionally.

          Once simmering, reduce heat to low and add the corn. Let the chili cook for about 10 minutes, allowing the flavors to meld together.

            Taste and adjust seasoning, adding more spices or salt as needed.

              Serve hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt, if desired.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings