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Cozy Slow Cooker Pumpkin Chili with Black Beans

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A hearty, savory chili made with pumpkin puree, black beans, and kidney beans, slow-cooked to perfection. This cozy, crowd-pleasing meal is perfect for cold nights and comes together with minimal effort.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 pound lean ground beef or ground turkey
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can 100% pure pumpkin puree
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 cup low-sodium vegetable broth or chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • For serving: shredded cheddar cheese, sour cream or Greek yogurt, sliced green onions, fresh cilantro, diced avocado, tortilla chips

Instructions

  1. Brown the Meat: Place a large skillet over medium-high heat. Add olive oil and heat. Add ground beef (or turkey) and cook, breaking it up, until browned, about 6-8 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pan.
  2. Sauté the Aromatics: Add diced onion to the skillet with the meat. Cook for 3-4 minutes until softened. Add minced garlic, diced red bell pepper, and jalapeño (if using). Cook for another minute until fragrant.
  3. Combine in Slow Cooker: Transfer the meat and vegetable mixture to a 6-quart slow cooker.
  4. Add Remaining Ingredients: Add drained black beans, drained kidney beans, pumpkin puree, fire-roasted tomatoes (with juices), tomato sauce, vegetable broth, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Stir well to combine.
  5. Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. If chili is too thin after cooking, remove lid for the last 30 minutes.
  6. Blend for Creaminess: About 15 minutes before serving, use an immersion blender to pulse the chili a few times until about half is blended. Alternatively, blend in batches in a regular blender, allowing steam to escape.
  7. Final Taste & Serve: Adjust seasonings to taste. Ladle into bowls and top with desired toppings.

Notes

For a vegetarian version, omit the meat and add an extra can of beans or 1 cup cooked lentils. For a spicier chili, add a chopped chipotle pepper in adobo sauce. Chili thickens as it sits; add a splash of broth when reheating if needed.

Nutrition

Keywords: pumpkin chili, slow cooker chili, black bean chili, fall chili, cozy chili, easy chili, healthy chili

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