One thing I love about chili is its uncanny ability to transform humble ingredients into a hearty bowl. But this version leans into the fall sensibility of roasted pumpkin, slow-simmered with smoky black beans and a dash of cinnamon. It’s a cozy, unexpected harmony of flavors that feels like a kitchen secret.
What makes this chili special isn’t just the ingredients—it’s how they play together. The sweetness of pumpkin contrasts beautifully with the earthiness of beans, while spices create a warm, fragrant aroma that fills the air. This dish whispers comfort with every spoonful, perfect for chilly evenings or weekend potlucks.
WHY I LOVE THIS RECIPE?
- It combines two seasonal favorites into one satisfying bowl—nothing beats fall flavors.
- The cinnamon gives a surprising warmth, elevating traditional chili to something more elegant.
- It’s effortlessly flexible, whether you want extra spice or a milder taste.
- The recipe uses pantry staples so it’s easy to throw together at a moment’s notice.
- Fills the kitchen with a smell that instantly feels like home.
AVOID MY DISASTER (You’re Welcome)
- FORGOT to sauté onions properly? They turn bitter. Start with a gentle cook for sweetness.
- DUMPED too much salt? Rinse the beans before adding more seasoning.
- OVER-TORCHED the pumpkin? Keep heat low and stir often for even roasting.
- SKIPPED stirring enough? Clumps form and burn the edges; stir regularly for even flavor.
QUICK FIXES THAT SAVE YOUR DAY
- When it’s too thick, splash in a little broth to loosen it up and simmer.
- Patch flavor by adding a squeeze of lime for a fresh zing.
- Shield that burned bit with a quick scoop out, then add more broth.
- If you forget to add spice, sprinkle in smoked paprika or hot sauce.
- When flavor drops, stir in a dash of soy sauce or miso paste for depth.
Cooking this chili feels like a small ritual—smelling the roasting pumpkin, hearing the beans simmer, tasting the spices wake up. It’s a dish that celebrates the season’s bounty with every bite, reminding us that comfort can come from the simplest ingredients.
In today’s hectic world, a warm bowl like this reclaims a bit of calm. It’s perfect for a quiet night in or when friends unexpectedly pop over. Sometimes, a little dish like this is all you need to turn a regular day into something memorable.
Roasted Pumpkin Black Bean Chili with Cinnamon
Equipment
- Baking sheet
- Large pot
- Knife
- Cutting board
Ingredients
- 1 pound pumpkin peeled, seeded, and cut into chunks
- 2 cups black beans cooked or canned, drained and rinsed
- 1 tablespoon olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 teaspoon cinnamon ground
- 1 teaspoon smoked paprika
- 1 dash hot sauce optional
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Spread the pumpkin chunks evenly on a baking sheet, drizzle with olive oil, and toss to coat. Roast in the oven for about 25-30 minutes until the pumpkin is tender and slightly caramelized around the edges.
- While the pumpkin roasts, chop the onion and prepare the garlic by mincing it finely.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant.
- Add the minced garlic to the pot and cook for another 30 seconds until fragrant, but not browned.
- Once the pumpkin is roasted and cool enough to handle, gently mash or chop it into smaller pieces and add to the pot.
- Stir in the ground cinnamon, smoked paprika, and hot sauce if using, cooking for about a minute to release their aromas.
- Pour in the vegetable broth and bring the mixture to a simmer, stirring occasionally. Let it cook gently for about 15 minutes to blend the flavors.
- Add the cooked black beans to the soup and stir well. Continue simmering for another 10 minutes until everything is heated through and the flavors meld.
- Taste and season with salt and pepper as needed. Adjust spices or broth consistency if desired.
- Once the chili is thickened to your liking and all ingredients are tender, ladle it into bowls. Garnish with additional toppings if desired and serve hot.
Notes
Making this chili is a gentle reminder to embrace the unexpected in the kitchen. The cinnamon twist creates a cozy feeling that’s perfect for autumn’s chill. It’s a dish that’s simple enough to throw together but special enough to serve with pride.
As the season turns and the air gets crisp, nothing beats a pot that smells like fall and tastes like comfort. Cozying up with a bowl of this chili might just become a new favorite tradition—filling your home with warmth and a touch of spice.
