Pumpkin Chili with Black Beans and Chickpeas is a great alternative to a regular chili! This healthy and gluten-free stew is a perfect family weeknight dinner for those cold days in the Fall.
What could be better than healthy comfort food on a cold night? This pumpkin chili is so good - it will disappear fast from your table. I am so happy to share this recipe because it is such a winner and is so different from a regular chili!
This recipe features black beans and garbanzo beans (chickpeas) instead of meat. However, you can add any type of cooked ground meat (beef, pork, or chicken) to this chili if you like. The recipe is super versatile. This pumpkin chili is healthy, vegetarian, and gluten-free. It's great comfort food on a cold night in the fall or in the winter.
If you want to try other interesting versions of regular chili, check out butternut squash chili and pumpkin quinoa chili.
Pumpkin Chili - Savory Recipe
- This is definitely a SAVORY pumpkin chili, without any sweetness or spices that are usually associated with pumpkin.
- This is chili, first and foremost, so the only spices here are chili powder and cumin, just like in a regular chili.
- There is no cinnamon, no nutmeg, no pumpkin pie spices in this recipe.
Healthy and Gluten-Free
- This pumpkin chili is packed with fiber and protein and rich in nutrients.
- Garbanzo beans (or chickpeas) contain some key vitamins and nutrients, such as iron, zinc, phosphate, and vitamin K.
- Black beans are a source of manganese, zinc, copper, calcium, and magnesium.
- Tip: when buying beans, get the variety with no salt added to reduce your sodium intake.
- This recipe includes 2 types of beans: black beans and garbanzo beans. You can also use any other type of white beans instead of garbanzo beans.
- This recipe does not have meat, however, you can include any type of meat of your choice, such as cooked ground beef, chicken, turkey, or pork. You can also add finely shredded cooked beef, chicken or turkey.
Tips for making the best pumpkin chili
- Just like with any chili recipe, the spiciness is a very individual thing. This recipe provides the exact amount of spices to use, however, use your own taste as a guide. Add extra cumin or chili powder, depending on how spicy and flavorful you like your chili.
- Don't add 2 tablespoons of chili powder all at once to the pumpkin chili. Add 1 tablespoon of chili powder first, taste the chili, and then proceed with the second tablespoon.
- Make sure to add salt at the same time when adding spices. This will help you to get the right amount of seasoning and spiciness.
- The recipe produces 4 medium-size servings. You might have to double the recipe if you plan to serve this for dinner as the only meal for 4 people.
Other Pumpkin Chili Recipes
What to serve with Pumpkin Chili?
- Garlic and Bacon Green Beans sautéed in olive oil and butter. These crunchy beans make a great holiday side dish! It's a perfect recipe for Thanksgiving and Christmas!
- Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries will be a delicious addition to this chili. This recipe is healthy, gluten-free, vegetarian, and rich in fiber!
Pumpkin Chili with Black Beans and Chickpeas
- 1 tablespoon olive oil
- 1 onion chopped
- 4 garlic cloves minced
- 1 cup pumpkin puree from the can or homemade
- 1 cup tomatoes from the can
- 1 cup vegetable stock or water
- 15 oz black beans (425 g), from the can
- 7.5 oz garbanzo beans (212 g), from the can
- 1 tablespoon cumin powder (start with half the amount, and add more, to taste)
- 2 tablespoons chili powder (start with 1 tablespoon, and add more, to taste)
- salt and pepper
- In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
- Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans and garbanzo beans.
- Add half the cumin and half the chili powder, stir everything well, and season with salt and pepper.
- Taste your chili, season some more with salt and pepper if needed.
- Add the remaining cumin (or more) and remaining chili powder (or more), if desired.
- Bring to boil, make sure to stir all ingredients well together to combine flavors and spices.
- Reduce to simmer and cook for 20 minutes on simmer.
- Serve in soup bowls, garnished with chopped green onion.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
This recipe was originally published on November 4, 2013, and republished with updates in November 2019.
Tried this last night. This was so good! Thanks for making something that is vegan, easy and tasty.
This sounds great! We shared this in a blog here: http://wedigfood.com/foodie-blog/10-delicious-vegan-soups-for-fall. We a building a community of vegans and would love for you to hop over and leave a recipe.
Julia, I love your recipe and will try it but I'm confused...you say this is a chili recipe, but then above you say "This is a stew"....??
Ernetta, isn't chili a type of stew? 🙂 That's what I always thought! 🙂 It's definitely not a soup! 🙂
It was good but does any one know the calorie, fat, fiber, and sodium count?
I don't have that info yet, but here is a good site to get nutritional info just by copying and pasting ingredients: http://caloriecount.about.com/
We made this last night as I am a pumpkin addict. Sadly we found it kind of bland! I'm not sure what I did wrong. 🙁
I would add more spices to your taste: more cumin, more chili powder, and, most importantly, enough salt! Undersalting this dish could result in dish tasting bland for some people. Remember, pumpkin puree in general is pretty bland and unflavored - so you have to add enough salt to bring out the pumpkin flavor!