Three bean pumpkin chili is hearty and healthy. Three different beans and lots of veggies in a thick pumpkin, chipotle, and tomato sauce.

Halloween is right around the corner which can mean only one thing.

My fellow food bloggers and I have probably already overwhelmed you with way too many pumpkin or pumpkin spice related recipes.

Well, I have one more pumpkin recipe for you.

Three bean pumpkin chili is super hearty and slightly spicy and sweet.

It is the perfect meal to keep simmering on the stove while you brave the elements to chase your kids down the block trick or treating.

“Make sure you say thank you!”

“Only ring the bell one time!”

“Wait for your brother before going to the next house!”

Parents, you know what I’m talking about.

This chili has it all:

• Onion
• Carrot
• Celery
• Jalapeño
• Bell Pepper
• Black Beans
• Cannellini Beans
• Kidney Beans
• Crushed Tomatoes
• Tomato Paste
• Pumpkin Puree
• Beer/ Vegetable Stock

See! Everything.

Three bean chili is a vegetarian dream. It has so many good veggies inside the sweet and spicy chipotle pumpkin tomato sauce.

I like to use a pumpkin or fall flavored beer for chili.

It adds more depth of flavor to the chili.

You can certainly just substitute vegetable stock if you do not like beer.

For the seasoning of this chili you will need:

• Chili Powder
• Chipotle in Adobo
• Cumin
• Salt & Pepper
• Maple Syrup

The pumpkin and maple syrup balances out the spice from the chipotle and usual chili seasonings.

There is a lot of chopping and dropping for this chili.

You can also most certainly drop all the ingredients into the slow cooker and cook on low for 6 hours or high for 3.

I also have a pumpkin chili that has meat, if that’s what you’re into.

Coming home to this hearty three bean pumpkin chili will make you forget all the candy you ate while holding the heavy candy bags your kids shirk on to you.

Three Bean Pumpkin Chili

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Three beans and lots of veggies cooked in a tomato, maple, chipotle, and pumpkin base.

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Ingredients

• 2 tbsp extra-virgin olive oil
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1-2 tbsp pureed canned chipotle in adobo*
• 1 cup canned pumpkin puree
• 3 tbsp tomato paste
• 1 tbsp maple syrup
• 1 tsp salt
• 1/2 tsp pepper
• 4 garlic cloves, minced
• 1 yellow onion, diced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 1 jalapeño, seeded and diced
• 1 bell pepper (any color), diced
• 1, 28oz can crushed tomatoes
• 3/4 cup water in the tomato can
• 16oz fall beer/pumpkin beer or vegetable stock
• 1, 14.5oz can black beans, drained and rinsed
• 1, 14.5oz can dark red kidney beans
• 1, 14.5oz can cannellini beans, drained and rinsed

Instructions

1. Add the olive oil to a large Dutch oven or stock pot over medium/low heat.
2. Once the oil is shimmering add the onion, carrot, celery, jalapeño, bell pepper. Sautee for about 5-7 minutes until the onion is translucent and the peppers are tender.
3. Add the garlic. Cook for 2 more minutes, stirring to combine.
4. Add the chili powder, cumin, salt, and pepper. Stir to evenly coat.
5. Mix in the tomato paste, chipotle puree, maple syrup, pumpkin. Cook this thick mixture for about 5 minutes, stirring regularly.
6. Deglaze the pot with beer. Mix to combine and scraping up any burnt on bits. Increase the heat to medium.
7. Add in the tomatoes and water. Mix to combine. Add all the beans. Stir to combine.
8. Simmer over medium for 35-40 minutes until the chili thickens and all the alcohol cooks out of the beer. Adjust salt and pepper to taste.

Notes

I like to puree the whole can of chipotle peppers in adobo and store it in an airtight tupperware container in the freezer. Then I thaw it out and take only what I need. The pureed chipotle seems to last longer and impart more spice into the chili.