Pumpkin and Black Bean Chili is an excellent usher into the fall season. Mexican food has so many bright summer flavors like tomatoes and peppers. Saying goodbye to summer can be hard, but sometimes we need a little reminder of how delightful fall can be. Introduce your black bean salsa to some pureed pumpkin and you’ll feel a little better swapping your swimsuits for sweaters.

Pumpkin and Black Bean Chili served over rice with cheddar, sour cream, and green onions

I am absolutely a fall girlie. Born in Colonial Massachusetts and raised just a bike ride away from an old stone mill off of a river, my town looked like a postcard in the fall. Bobbing for apples and pumpkin harvests were a regular weekend event until late October. Every year, my mother will still send me a birthday card filled with the brightest autumn leaves she can find. I will insert my autumnal presence wherever I can, which includes adding pumpkin to chili.

a cutting board with red, orange, and yellow red bell peppers being chopped

Necessities and Substitutions for Pumpkin and Black Bean Chili

What you need: The pumpkin in this really is what screams fall. If you’re still on the fence about pumpkin, you can add an extra can of 15 oz crushed tomatoes. You can’t skimp on the onions, peppers, or garlic. That is really the backbone of a good plant-based chili.

What you can substitute: Some people aren’t bean or lentil fans and while I respectfully disagree, I still got you. You can definitely use any vegan or vegetarian beef replacement or tofu curls. If you don’t like anything spicy, you can leave out the diced chilis and chili flakes. Just add an additional half a can of pumpkin and an extra half of bell pepper to balance out the volume.

If your chili is too dry: Sometimes, pumpkin can dry out, so please add a few tablespoons to a half cup of vegetable broth until it has your preferred consistency.

ingredients for pumpkin and black bean chili: diced tomatoes and chilis, black beans, pumpkin, lentils, onions, garlic, baby bell peppers, cumin, chili flakes, and chili powder.

Serving Styles for Pumpkin and Black Bean Chili

Sour Cream or Greek Yogurt Pairing cold and hot, creamy and chunky is always a winning combination. No chili really feels complete without it.

Green onions or Cilantro: Pairing something fresh with a slow simmer food just wakes up a dish and reminds the vegetables of what they once were.

Cheese: Cheddar or monterey jack are always superior. They cut through the spiciness with a nice sharp burst. It adds to the comfort food feeling of being ooey gooey.

Fritos: Don’t knock it til you try it! I swear Fritos were made to be on top of a gooey mound of chili. Try it once and you’ll never look back.

Serve over any starch, but here are my favorites:

Rice: A classic. White rice does an amazing job of absorbing the flavors while adding structure.

Spaghetti: If you haven’t tried it, you’re missing out! Think of it like a tex-mex bolognese.

Baked Potatoes: Chili and baked potatoes are kind of like their own project. Everyone has their own technique from mashing it together, to taking chunks of potato with their chili. My preferred method is by smashing it all together and pop it back into the skins. I like to play with my food 🙂