Print

Cozy Crockpot Pumpkin Chili with Black Beans: Easy Fall Dinner

pumpkin chili with black beans - featured image
Print Recipe

This savory pumpkin chili with black beans is the perfect fall dinner. The pumpkin adds a velvety texture and warm, earthy sweetness that balances the chili spices perfectly, all made effortlessly in the slow cooker.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey or lean ground beef
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 2 cups low-sodium chicken or vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, fresh cilantro, avocado, tortilla chips

Instructions

  1. Brown the meat: Heat olive oil in a large skillet over medium-high heat. Add ground turkey or beef and cook, breaking it apart, until browned and no longer pink (6-8 minutes). Transfer meat to a 6-quart or larger slow cooker.
  2. Sauté the aromatics: In the same skillet, add diced onion and cook for about 4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker with the meat.
  3. Add remaining ingredients: To the slow cooker, add drained black beans, pumpkin puree, fire-roasted tomatoes (with juices), and chicken broth. Sprinkle in chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir until pumpkin is fully incorporated and spices are evenly distributed.
  4. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The longer it cooks, the more the flavors meld.
  5. Check and adjust: About 30 minutes before serving, taste and adjust seasoning. Add more salt, cayenne, or hot sauce if desired. If too thick, add more broth; if too thin, leave lid off for 30 minutes.
  6. Serve and garnish: Ladle chili into bowls and top with desired garnishes like shredded cheddar, sour cream, green onions, or tortilla chips. Stir well before serving.

Notes

Don’t skip browning the meat for extra flavor. Toast spices in the skillet after sautéing aromatics for 30 seconds to enhance fragrance. Pumpkin releases moisture, so chili may look soupy initially but will thicken. Let chili rest on warm for 20 minutes before serving for best flavor. Use 100% pure pumpkin, not pumpkin pie filling. For a vegetarian version, skip meat and add extra beans or sweet potatoes.

Nutrition

Keywords: pumpkin chili, crockpot chili, black bean chili, fall dinner, slow cooker chili, easy chili recipe, healthy chili

Find it online: https://cookyep.com/cozy-crockpot-pumpkin-chili-with-black-beans-easy-fall-dinner/