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One-Pot Comfort Food

Roasted Pumpkin and Black Bean Chili

By PanPotPlates Editorial TeamPublished May 7, 2026 | Updated Oct 25, 2026
American-Inspired Under review dairyfreecomfortfoodbudget-friendlyseasonaleasyheartymealprep

Roast pumpkin on a baking sheet, then add it to a pot of black bean chili with tomatoes, corn, spices and lime.

Roasted Pumpkin and Black Bean Chili
Prep Under review
Cook Under review
Total Under review
Servings 6
Difficulty easy
Cuisine American-Inspired

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings6
Difficultyeasy
CuisineAmerican-Inspired
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Ingredients

Servings 6
  • 1 small sugar pumpkin (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 (14.5 oz) can diced tomatoes
  • 1 cup vegetable broth
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon tomato paste
  • Juice of 1 lime
  • Fresh cilantro leaves, for garnish
Ingredients for One-Pot Roasted Pumpkin and Black Bean Chili
Ingredients for One-Pot Roasted Pumpkin and Black Bean Chili

Instructions

  1. Preheat oven to 425°F (220°C). Toss pumpkin cubes with 1 tablespoon olive oil and a pinch of salt. Spread in a single layer on a rimmed baking sheet and roast for 25-30 minutes, turning halfway through, until tender and caramelized. Set aside.
  2. Heat remaining 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and sauté for about 5 minutes until translucent and fragrant.
  3. Add minced garlic and diced red bell pepper; cook another 3 minutes until softened.
  4. Stir in ground cumin, smoked paprika, chili powder, coriander, and cayenne pepper (if using). Cook, stirring constantly, for 1 minute to toast the spices.
  5. Add tomato paste; cook 1 additional minute, stirring to coat the vegetables evenly.
  6. Pour in diced tomatoes with juices and vegetable broth. Stir to combine and bring to a simmer.
  7. Add roasted pumpkin cubes, rinsed black beans, and frozen corn. Stir gently to incorporate all ingredients.
  8. Cover and reduce heat to low; simmer chili for 20 minutes, stirring occasionally to meld flavors.
  9. Season with salt and freshly ground black pepper to taste. Stir in fresh lime juice just before serving.
  10. Serve hot, garnished with chopped fresh cilantro. Optional toppings include avocado slices, vegan sour cream, or extra cilantro.
One-Pot Roasted Pumpkin and Black Bean Chili cooking in the recommended pan or pot
One-Pot Roasted Pumpkin and Black Bean Chili cooking in the recommended pan or pot

Timing

Allow for preparation, preheating, 25-30 minutes roasting, about 10 minutes sauteing and toasting, bringing to a simmer and 20 minutes simmering. Some stages may overlap.

Storage

Refrigerate leftovers promptly in covered shallow containers for up to 4 days. Reheat until hot throughout.

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