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Cozy Slow Cooker Pumpkin Chili with Black Beans

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This hearty and comforting chili combines pumpkin puree with black beans and kidney beans for a creamy, rich texture. It’s an easy dump-and-go slow cooker recipe that’s perfect for busy weeknights or game day gatherings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 pound ground turkey or beef (93/7 turkey recommended)
  • 1 (15-ounce) can pumpkin puree (100% pure pumpkin)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 2 cups low-sodium chicken or vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • For serving: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, sliced jalapeños, diced avocado, tortilla chips or crusty bread

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened. Add ground turkey or beef and cook for 5-6 minutes, breaking it up, until no longer pink. Stir in minced garlic and cook for 30 seconds.
  2. Transfer the meat and onion mixture to a 6-quart or larger slow cooker using a slotted spoon.
  3. Add pumpkin puree, fire-roasted diced tomatoes (with juices), tomato sauce, and broth. Stir until pumpkin is fully incorporated.
  4. Gently stir in drained black beans and kidney beans. Sprinkle chili powder, smoked paprika, cumin, cinnamon, oregano, salt, black pepper, and cayenne (if using) over the top. Stir until spices are evenly distributed.
  5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  6. If chili is too thick, stir in an extra ¼ cup of broth or water. If too thin, leave lid off for the last 30 minutes of cooking.
  7. Taste and adjust seasonings before serving.
  8. Ladle into bowls and top with desired garnishes. Serve with tortilla chips or crusty bread.

Notes

For best flavor, brown the meat first. Use low-sodium broth and beans to control salt. Let chili sit on ‘warm’ for 30 minutes after cooking to meld flavors. Chili tastes even better the next day. To make vegetarian/vegan, skip meat and double the beans; use vegetable broth. For a spicy version, add diced jalapeño or adobo sauce. To make on stovetop, simmer in a Dutch oven for 45 minutes to 1 hour.

Nutrition

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

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