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Cozy Slow Cooker Pumpkin Chili with Black Beans

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This slow cooker pumpkin chili is a cozy, comforting meal that simmers all day, filling your home with incredible aromas. It’s packed with black beans, pumpkin puree, and warm spices for a creamy, satisfying chili that’s perfect for fall and winter.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes (fire-roasted preferred)
  • 1 can (8 oz) tomato sauce
  • 2 cups vegetable broth or chicken broth (low-sodium)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Plain Greek yogurt or sour cream (for serving, optional)
  • Shredded cheddar cheese (for serving, optional)
  • Fresh cilantro, chopped (for serving, optional)
  • Sliced avocado (for serving, optional)
  • Lime wedges (for serving, optional)
  • Crushed tortilla chips or cornbread (for serving, optional)

Instructions

  1. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until translucent. Add the minced garlic and diced bell pepper, and cook for another 2 minutes until fragrant.
  2. Transfer to the slow cooker: Scrape the sautéed vegetables into your slow cooker.
  3. Add the pumpkin and tomatoes: Spoon in the pumpkin puree, diced tomatoes (with their juices), and tomato sauce. Stir gently.
  4. Add the beans and broth: Pour in the drained and rinsed black beans and the broth. Stir to combine.
  5. Season generously: Add the chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne (if using), salt, and pepper. Stir well.
  6. Cook low and slow: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  7. Check consistency and adjust: About 30 minutes before serving, stir the chili. If too thick, add more broth or water. If too thin, leave the lid off for the last 30 minutes.
  8. Taste and adjust seasoning: Before serving, taste and add more salt, pepper, or spices as needed. Add a squeeze of lime juice if desired.
  9. Serve with your favorite toppings: Ladle the chili into bowls and let everyone customize with Greek yogurt, cheese, cilantro, avocado, lime wedges, or tortilla chips.

Notes

For a thicker chili, mash some of the beans against the side of the slow cooker with a fork before serving. This chili tastes even better the next day and freezes well for up to 3 months. If using fresh pumpkin, roast and puree about 1 3/4 cups to replace one 15-ounce can. To make it vegan, use vegetable broth and skip dairy toppings.

Nutrition

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

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