A fresh cooked pot of pumpkin chili with poblano peppers, beans and corn is ready to serve. The amber colored chili looks rich and hearty with bits of ground turkey, green peppers, corn kernels and earthy black beans visible in the mix.

There’s just something special and inviting about a pot of chili simmering on the stovetop when the weather finally starts to cool down. For those of us that love to cook, whipping up a pot of chili is sort of like an official announcement that fall has finally arrived, and everyone we know will make it Facebook and IG official with a picture of their Dutch oven chili creations. I really love the seasonal social media trends like that!

I make this simple and quick Low Carb Pumpkin Chili all year round as it’s easy, delicious and nutritious and my picky 13-year-old daughter eats it well. It’s honestly one of my favorite fast dinners for busy weeknights and I get to sneak extra veggies into dinner which is also one of my favorite things to do. (😉no one tell the teens!). However, this Pumpkin Chili with Roasted Poblano Peppers, Black Beans and Corn is a cozy little spin I put on that simple recipe recently when I wanted to change things up a bit.

I’ve made this very recipe twice in the last month, you know, just to make sure it’s good. 😉

A bowl of flavorful pumpkin chili with poblano peppers is in a white soup bowl with brown rim. The bowl is on a woven bamboo placemat and a small white appetizer plate with a buttered corn muffins is next to the bowl. A maroon decorative pumpkin is on the placemat in front of a dark gray cloth napkin with a spoon resting on top. The Dutch oven with the rest of the chili is just behind the bowl of chili.

The addition of pumpkin adds a delicious richness to this pot of chili, while the roasted poblano peppers add a mild smokiness,and just a hint of heat to keep things interesting! Roasting the poblanos first gives them a wonderful depth of flavor that you wouldn’t get if you just diced them up and threw them into the pot raw.

I use my air fryer to roast peppers these days, and boy, does that gadget make it such an easy process. If you don’t have an air fryer, of course, you can also use your oven to roast them also.

Whether your feeding the family on a busy week night, watching football on a breezy, cool weekend afternoon, or just craving something flavorful, warm, and comforting, this easy Pumpkin Chili with Roasted Poblano Peppers, Black Beans and Corn is a delicious and nourishing main dish.

Some of my family members like to pile tasty toppings such as sour cream, pickled jalapenos, slice green onions and crushed tortilla chips on to their bowls of chili, but I mostly prefer to eat it just as it is ladled out of the pot. However, corn bread is a must for me with a bowl of chili, and I’ll always take a few minutes to bake up some honey-sweetened corn muffins to serve on the side. It’s the best combo!

If you end up with leftovers, consider that a small win for your next meal because this spicy, loaded pumpkin chili has a funny way of tasting even better the next day.

Happy, happy fall, y’all! 🍂🍁🧡😊

This week is Fall Flavors Week! I’m sharing delicious autumn-inspired recipes with several of my blogging friends! Please check out their fantastic recipes as well, links are just below!

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More Fall Flavors recipes! 🍂🎃🍎✨ Thank you so much to Jolene from Jolene’s Recipe Journal for hosting this seasonal event, I look forward to participating every year!

Pear Fritter Loaf Cake by Karen’s Kitchen Stories
Apple Squares by Hezzi-D’s Recipe Box
Pumpkin Chili with Roasted Poblano Peppers, Black Beans and Corn by A Little Fish in the Kitchen
Yogurt Dill Dip by Art of Natural Living
Apple Crumble Muffins by A Day in the Life on the Farm
Crock Pot Beef Stew by Blogghetti
Deviled Eggs with Basil Pumpkin Seed Pesto by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Pumpkin Chocolate Chip Bread by A Kitchen Hoor’s Adventures
Sweet Potato Waffles with Cranberry Topping. by Jolene’s Recipe Journal
Rosemary Caramel Apple Coffee Cake by The Spiffy Cookie
Lentil Sweet Potato Salad by Magical Ingredients

Pumpkin Chili with Roasted Poblano Peppers, Black Beans & Corn

Recipe by Marcelle at A Little Fish in the Kitchen

0.0 from 0 votes

This hearty fall chili combines creamy pumpkin, smoky roasted poblanos, black beans, sweet corn, and savory spices for a delicious twist on old-fashioned chili.This recipe will be a hit for busy weeknight suppers, chilly evenings or game day parties too. It’s deliciously savory way to bring autumn to your table.

Course: Dinner, Lunch, MainCuisine: AmericanDifficulty: Easy

Servings: 6

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1 large fresh poblano pepper
2 tablespoons olive oil
1/3 cup coarsely chopped yellow onion
2 large cloves of garlic, minced (or to taste)
1 lb ground turkey, beef or chicken (I most typically use ground turkey)
1/2 teaspoon teaspoon salt
1/2 teaspoon teaspoon sugar
1/2 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon Chipotle chili power (note – this ingredient is very spicy so start small)
1 tablespoon chili powder
2 teaspoons cumin
2 cups chicken broth or water combined with appropriate amount of chicken-flavored bouillion
1 cup pumpkin puree
1 small (8 ounces) can tomato sauce
2 tablespoons tomato paste
1/2 cup canned black beans, rinsed and drained
1/2 cup canned or frozen (thawed) sweet yellow corn kernels
Optional toppings for individual servings
sour cream
pickled jalapeno slices
shredded cheddar or American cheese
chopped tomatoes
green onons
chopped fresh cilantro
crumbled tortilla chips

Directions

Roast the poblano pepper – I use an easy air fryer method (see notes below for alternative instructions)
Rinse the poblano pepper and pat it dry with a paper towel. Coat the pepper very lightly with cooking oil and place it in the basket of an air fryer. Pierce the pepper with the tip of a knife 3 separate times (to release steam as it roasts). Roast the pepper at 375° for 7 minutes on one side, flip the pepper and roast for another 5 minutes (13 minutes total).
Use tongs to remove the roasted pepper from the basket and transfer it to a heat-safe bowl, cover the bowl (use a lid, plastic wrap, or a clean kitchen towel) and allow the roasted pepper to steam for 5 – 10 minutes. Remove the cover and allow the pepper to cool until it can be safely handled. Peel the charred skin off using your fingers and then slice the roasted pepper open to remove the seeds, dice it into bite-size pieces and set it aside.
Make the pumpkin chili
In a large Dutch oven, heat the olive oil over medium heat. Add the onion and garlic to the pot and saute the vegetables for 1 – 2 minutes. Next, add in the ground meat and stir the pot well. Cook for another 4 – 5 minutes, stirring often, or until the meat is starting to brown slightly.
Add all of the spices and sugar and stir. Next, add in the chicken broth (or water with bouillon), tomato sauce, and finally the pumpkin puree. Stir the chili mixture well and turn up the heat so the pot comes to a low boil. Stir and reduce the heat and allow the chili to gently simmer for 10 minutes.
Add in the beans, corn and stir well to combine. Simmer the chili uncovered for another 10 minutes, stirring occasionally. Remove the pot from the heat.
Ladle the hearty pumpkin chili into individual serving bowls, serve hot and enjoy!

Notes

If you do not have an air fryer, follow the same instructions to roast the pepper in a baking dish or on a sheet pan using your oven instead.
Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.