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slow cooker pumpkin chili with black beans - featured image

Cozy Slow Cooker Pumpkin Chili with Black Beans

  • Author: Sarah Wasserman
  • Total Time: 6 hours 15 minutes (on LOW) or 3 hours 15 minutes (on HIGH)
  • Yield: 6 servings 1x

Description

This cozy slow cooker pumpkin chili with black beans is a hearty, healthy, and incredibly flavorful meal that’s perfect for busy weeknights or lazy Sundays. The pumpkin adds a velvety richness without any dairy, while the slow cooker does all the work.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey or beef
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, with juices (fire-roasted recommended)
  • 1 can (8 ounces) tomato sauce
  • 1 cup low-sodium vegetable 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 heat)
  • Greek yogurt or sour cream (for serving, optional)
  • Shredded cheddar cheese (for serving, optional)
  • Fresh cilantro, chopped (for serving, optional)
  • Diced avocado (for serving, optional)
  • Lime wedges (for serving, optional)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes, until it starts to soften. Add the minced garlic and cook for 30 seconds more, until fragrant.
  2. Add the ground turkey or beef, breaking it up with your spoon. Cook until browned, about 5-7 minutes. Drain off any excess fat if necessary.
  3. Transfer the browned meat and onions to your slow cooker. Add the pumpkin puree, drained black beans, diced tomatoes (with their juices), and tomato sauce. Pour in the broth.
  4. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using) over the top. Stir everything together until well combined.
  5. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  6. About 30 minutes before serving, taste the chili and adjust seasoning if needed (more salt, a squeeze of lime juice, etc.).
  7. Ladle the chili into bowls and top with your favorite garnishes: Greek yogurt, shredded cheddar cheese, fresh cilantro, diced avocado, and a lime wedge.

Notes

For a thicker chili, remove the lid for the last 30 minutes of cooking. This chili tastes even better the next day. If using dried beans instead of canned, use about 1 1/2 cups cooked black beans. Do not use pumpkin pie filling—it will make the chili sweet and spiced incorrectly.

  • Prep Time: 15 minutes
  • Cook Time: 6 hours (on LOW) or 3 hours (on HIGH)
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (about 1.5 cu
  • Calories: 320
  • Sugar: 8
  • Sodium: 600
  • Fat: 8
  • Saturated Fat: 2
  • Carbohydrates: 38
  • Fiber: 12
  • Protein: 28

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

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