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Cozy Slow Cooker Pumpkin Chili with Black Beans

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This slow cooker pumpkin chili with black beans is a hearty, hands-off fall meal. The pumpkin adds a silky texture and subtle sweetness, making it a comforting and surprising crowd-pleaser.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground beef or turkey (optional)
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (8 ounces) tomato sauce
  • 1 cup vegetable broth or chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, sliced avocado, fresh cilantro, lime wedges, crushed tortilla chips

Instructions

  1. Brown the meat (if using): Heat olive oil in a large skillet over medium-high heat. Add ground beef or turkey and cook, breaking it up, until browned (6-8 minutes). Leave about 1 tablespoon of fat in the pan.
  2. Sauté the aromatics: Push meat to one side, add diced onion, and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Transfer to slow cooker: Dump meat and onion mixture into a 5-6 quart slow cooker.
  4. Add pumpkin and liquids: Spoon in pumpkin puree, diced tomatoes (with juices), and tomato sauce.
  5. Add beans and broth: Pour in drained black beans and broth. Stir well.
  6. Season: Add chili powder, cumin, smoked paprika, cinnamon, oregano, cayenne, salt, and pepper. Stir until incorporated. Taste and adjust seasoning.
  7. Cook low and slow: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Chili is ready when thick and fragrant.
  8. Adjust consistency: If too thick, stir in a splash of broth. If too thin, leave lid off for last 30 minutes.
  9. Rest and serve: Let chili sit 5-10 minutes. Ladle into bowls and top with desired garnishes.

Notes

Don’t skip browning the meat for deeper flavor. Toasting spices in the skillet for 30 seconds before adding them can enhance their aroma. The cinnamon is subtle and rounds out the flavors—do not omit. For a vegetarian version, skip the meat and add an extra can of black beans or 1 cup cooked quinoa. For extra smoky flavor, add 1 minced chipotle pepper in adobo sauce plus 1 teaspoon adobo sauce. Leftovers keep in the fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: slow cooker chili, pumpkin chili, black bean chili, fall chili, easy chili recipe, healthy chili, gluten-free chili, dairy-free chili

Find it online: https://platebelle.com/cozy-slow-cooker-pumpkin-chili-with-black-beans-2/