Description
A hearty, velvety chili made with pumpkin puree and black beans, slow-cooked to perfection. This cozy recipe is perfect for chilly evenings and meal prep, offering a surprising twist on a classic comfort food.
Ingredients
Scale
- 1 lb ground beef (or ground turkey)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) pumpkin puree (100% pure pumpkin)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes (fire-roasted preferred)
- 1 can (8 oz) tomato sauce
- 1 cup beef broth (or vegetable broth)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
- For serving (optional): shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, tortilla chips or crusty bread
Instructions
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned (6-8 minutes).
- Sauté aromatics: Push meat to one side, add diced onion and cook 2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Stir together.
- Transfer to slow cooker: Dump meat and onion mixture into a 6-quart slow cooker.
- Add liquids and pumpkin: Pour in pumpkin puree, diced tomatoes (with juices), tomato sauce, and beef broth. Stir until pumpkin is fully incorporated.
- Add beans and spices: Add black beans, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Stir well.
- Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Low and slow is preferred for best flavor.
- Taste and adjust: About 30 minutes before serving, taste and adjust seasoning (more salt, sugar if too acidic, extra chili powder for heat).
- Serve and garnish: Ladle into bowls and top with desired toppings.
Notes
Don’t skip browning the meat for best flavor. For a vegetarian version, omit beef and add an extra can of black beans or pinto beans. Toasting spices in the skillet before adding liquid enhances depth. Adjust salt at the end due to salt in canned goods. Chili improves overnight.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 320
- Sugar: 8
- Sodium: 680
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 32
- Fiber: 9
- Protein: 22
Keywords: crockpot chili, pumpkin chili, black bean chili, slow cooker chili, fall chili, healthy chili, easy chili recipe