Pumpkin and pumpkin spices – cinnamon and cloves – work so well in this savory black bean pumpkin chili. It what’s already a cozy dish even cozier (plus I love the body that the pureed pumpkin adds). Plus, with all the extra vitamin A the pumpkin brings to the table, it also makes a healthy dish even healthier.
Pumpkin chili has been around for at least a few years. In the beginning of my awareness that such a thing existed, I thought, as I suspect many do, “Pumpkin? In chili? That’s weird.”
Then I tried it. Not half bad, I thought. Still a little weird, but also sort of perfect too. Perfect weird. A harbinger of fall, pumpkin, along with pretty much the best spicy, hearty dish to serve on a cold, frosty October evening? Not such a crazy idea, maybe.
So I worked on it. I tweaked and poked and made countless versions of pumpkin chili, all the while really coming around to this stuff with black beans and goodness and light. It’s so, so perfectly delicious.
Sometimes the things that seem the weirdest are the very same things that end up just belonging together.
Peanut butter and dill pickle sandwiches are another good example. No? Well, think on it. We might just talk about those someday too.
A note on heat: This pumpkin chili, as written, is very mild. If you prefer a spicier chili, you may consider doubling the chili powder, adding some cayenne, or chopping up a spicy pepper and adding it to the mix.