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Easy Slow Cooker Pumpkin Chili with Black Beans

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This easy slow cooker pumpkin chili with black beans is the one you’ll come back to all fall long. The pumpkin dissolves into the broth, creating a velvety base that no amount of stirring can replicate with just tomatoes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 1 pound ground turkey or beef (93% lean turkey recommended)
  • 1 can (15 ounces) pumpkin purée (not pumpkin pie filling)
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 2 cups low-sodium vegetable or chicken broth
  • 2 tablespoons chili powder
  • 1½ teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, sliced avocado, fresh cilantro, diced red onion, lime wedges

Instructions

  1. Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Stir occasionally so the onion doesn’t burn. Add the minced garlic and cook for another minute until fragrant.
  2. Brown the meat. Push the onions and garlic to the side of the skillet and add the ground turkey or beef. Break it up with your wooden spoon and cook until no longer pink, about 6-8 minutes. Drain any excess fat if needed, but leave a little for flavor.
  3. Season the meat. Sprinkle the chili powder, cumin, smoked paprika, cinnamon, and oregano over the cooked meat. Stir everything together and cook for another minute to bloom the spices.
  4. Transfer to the slow cooker. Scrape the meat and onion mixture into your slow cooker.
  5. Add the remaining ingredients. Spoon in the pumpkin purée, drained black beans, fire-roasted diced tomatoes (with their juices), and tomato sauce. Pour in the vegetable or chicken broth. Give everything a good stir until the pumpkin is fully incorporated.
  6. Season and adjust. Add 1 teaspoon of salt and ½ teaspoon of black pepper. Stir again, then taste the broth. Adjust seasonings as needed.
  7. Cook low and slow. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Do not lift the lid during cooking.
  8. Final taste and serve. Before serving, give the chili a final stir and taste. Adjust salt and pepper if needed. Ladle into bowls and top with your favorite garnishes.

Notes

Don’t lift the lid during cooking. Every time you open the slow cooker, you lose heat and add 20-30 minutes to the cooking time. For the best texture, drain and rinse the beans. If the chili ends up too thin, whisk in a tablespoon of tomato paste or let it cook uncovered for 15-20 minutes.

Nutrition

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

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