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crockpot pumpkin black bean chili - featured image

Cozy Crockpot Pumpkin Black Bean Chili: Easy Fall Recipe

  • Author: Sarah Wasserman
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings 1x

Description

This Crockpot Pumpkin Black Bean Chili is a cozy, hands-off fall recipe that combines creamy pumpkin, black beans, and smoky spices for a comforting, budget-friendly meal. Perfect for meal prep and guaranteed to warm you up.

Ingredients

Scale
  • 15 oz can pumpkin puree (not pumpkin pie filling)
  • Two 15 oz cans black beans, drained and rinsed
  • 14.5 oz can fire-roasted diced tomatoes (undrained)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup low-sodium vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • 1 tablespoon pure maple syrup
  • Salt and black pepper to taste
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar, sliced avocado, fresh cilantro, diced red onion, lime wedges

Instructions

  1. Sauté the aromatics (optional but recommended): Heat a drizzle of olive oil in a small skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. If in a rush, add raw onion and garlic directly to the slow cooker.
  2. Build the base in the slow cooker: To a 5 or 6-quart slow cooker, add the sautéed onion and garlic (or raw). Add the pumpkin puree, fire-roasted diced tomatoes with their juices, drained and rinsed black beans, and vegetable broth. Stir until the pumpkin is evenly distributed.
  3. Season generously: Add the chili powder, cumin, smoked paprika, cinnamon, maple syrup, salt, and pepper. Stir well. Taste the liquid and adjust seasoning—go slightly heavier on salt and spices than you think you need.
  4. Set it and forget it: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Avoid lifting the lid during cooking.
  5. Check and adjust: After 6 hours on low, stir the chili. If too thick, add a splash of broth or water. If too thin, cook uncovered for 15-20 minutes to reduce.
  6. Final taste test: Add more salt, cumin, or maple syrup as needed. The chili should be savory with subtle sweetness and gentle warmth.
  7. Serve with love: Ladle into bowls and let everyone customize with desired toppings.

Notes

For deeper flavor, toast the spices in the skillet after sautéing the aromatics. Let the chili rest on warm for 20-30 minutes before serving. This chili tastes even better the next day. Avoid adding too much liquid at the start—the pumpkin and tomatoes release moisture as they cook.

  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (about 1.5
  • Calories: 245
  • Sugar: 10
  • Sodium: 680
  • Fat: 3
  • Saturated Fat: 0.5
  • Carbohydrates: 42
  • Fiber: 13
  • Protein: 11

Keywords: pumpkin chili, black bean chili, crockpot chili, slow cooker chili, fall recipe, vegetarian chili, gluten-free chili, vegan chili

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Find it online: https://flavorfullrecipes.com/cozy-crockpot-pumpkin-black-bean-chili-easy-fall-recipe/