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Easy Slow Cooker Pumpkin Chili with Black Beans

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A cozy, dump-and-go slow cooker chili made with pumpkin puree, black beans, and smoky spices. Perfect for chilly nights, this hearty chili is naturally gluten-free and can be made vegetarian or vegan.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey or beef
  • 1 can (15 oz) pumpkin puree (100% pure, not pie filling)
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 2 cups vegetable or chicken broth (low-sodium)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chipotle powder (optional, for heat)
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar cheese, chopped cilantro, diced avocado, sliced jalapeños, crushed tortilla chips

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey or beef and cook, breaking it up, until browned (6-8 minutes). Transfer to slow cooker using a slotted spoon.
  2. In the same skillet, add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Scrape into slow cooker.
  3. Add pumpkin puree, fire-roasted tomatoes (with juices), and drained/rinsed black beans to the slow cooker.
  4. Pour in broth and stir until pumpkin is fully incorporated.
  5. Add chili powder, cumin, smoked paprika, chipotle powder (if using), oregano, and a generous pinch of salt and pepper. Stir well.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  7. About 30 minutes before serving, taste and adjust seasoning. If too thick, add extra broth; if too thin, cook uncovered for 30 minutes.
  8. Serve hot with desired toppings.

Notes

For best flavor, brown the meat and sauté aromatics—don’t skip this step. Toast spices in the skillet for extra depth. Chili tastes even better the next day. To thicken, mash some black beans or let cook uncovered. For stovetop, simmer 45 minutes to 1 hour.

Nutrition

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

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