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Cozy Slow Cooker Pumpkin Chili with Black Beans

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A hearty and flavorful slow cooker chili made with pumpkin puree and black beans, offering a perfect balance of smoky, sweet, and savory flavors. It’s an easy, set-it-and-forget-it meal that’s naturally healthy and perfect for fall evenings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 1 (15 oz) can pumpkin puree (100% pure, not pumpkin pie filling)
  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted preferred)
  • 2 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 chipotle pepper in adobo sauce, minced, plus 1 teaspoon adobo sauce (optional)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar cheese, fresh cilantro, diced avocado, sliced jalapeños, lime wedges, crushed tortilla chips

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Transfer the sautéed onions and garlic to a 6-quart or larger slow cooker. Add the pumpkin puree, drained black beans, undrained diced tomatoes, and vegetable broth. Stir until the pumpkin is fully incorporated and the mixture is smooth.
  3. Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, salt, and pepper. If using, add the minced chipotle pepper and adobo sauce. Stir everything together until the spices are evenly distributed.
  4. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chili is ready when the flavors have deepened and the liquid has thickened slightly.
  5. About 30 minutes before serving, taste the chili and adjust seasoning as needed. Add more salt, chipotle, or a pinch of cayenne for extra heat.
  6. Ladle the chili into bowls and serve with desired toppings.

Notes

For best flavor, sauté the onions and garlic before adding to the slow cooker. Stir the pumpkin puree thoroughly to avoid clumps. The chili thickens as it sits; add a splash of broth when reheating if needed. This chili tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: slow cooker pumpkin chili, black bean chili, fall chili recipe, vegetarian chili, easy chili, pumpkin recipe, comfort food

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