Home / Recipes / Halloween Black Bean & Pumpkin Chili
Halloween Black Bean & Pumpkin Chili
This is our trick-or-treat night dinner: made ahead, held on low, and ladled into mugs so cold hands can carry it out to the porch. The pumpkin purée disappears into the broth — no one will guess it's there unless you tell them.
Method
Build the base
Heat the olive oil in a large pot over medium heat. Sauté the onion and bell pepper for 5 minutes, until softened.
Bloom the spices
Add the garlic, chili powder, cumin, and smoked paprika. Cook, stirring, for 1 minute until fragrant.
Add everything else
Stir in the pumpkin purée, black beans, tomatoes, and broth. Bring to a boil.
Simmer
Reduce heat and simmer uncovered for 30–35 minutes, stirring occasionally, until thickened.
Season and serve
Taste and season with salt. Ladle into bowls or mugs and set out toppings for everyone to build their own.
Kitchen notes
Keeps well on the stove on low heat for a couple of hours if your trick-or-treaters come and go in waves. Leftovers freeze for up to three months.
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