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image of black bean pumpkin chili by Intentionally Eat with Cindy Newland in a white bowl with a spoon

Black Bean Pumpkin Chili

This Black Bean Pumpkin Chili recipe is so simple to make and even easier to eat!  Its full of hearty beans and creamy pumpkin to give it a rich and delicious flavor. This Chili is a crowd pleaser since everyone can enjoy its gluten-free, dairy-free, and vegan yumminess. 
Course Main Course, Soup
Cuisine American
Keyword chili
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Author Intentionally Eat with Cindy Newland


  • 1 onion, chopped
  • 1 poblano, diced
  • 4 garlic cloves, minced
  • 2 15 oz cans fire roasted tomatoes
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1-2 cups vegetable broth
  • 1/2 cup pumpkin
  • 2 Tbsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp pumpkin pie spice or cinnamon
  • pinch cayenne, salt and pepper


  • In a large pot, saute the onions and pepper using water, until softened.
  • Add garlic, chili powder, cumin, onion powder, garlic powder and pumpkin pie spice and saute 1 minute longer. Stirring to coat the vegetables.
  • Add the tomatoes, beans, pumpkin and stir to combine. Bring the chili to a boil and then reduce to a simmer.
  • Simmer for 15-20 minutes. Add vegetable broth if you like your chili thin or skip the broth if you like it thick.
  • Season with cayenne, salt and pepper to taste. Enjoy!