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Cozy Slow Cooker Pumpkin Chili with Black Beans: Easy Fall Meal

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This slow cooker pumpkin chili is a creamy, comforting fall meal that proves pumpkin belongs in savory dishes. With black beans, fire-roasted tomatoes, and a warm spice blend, it’s an easy, set-it-and-forget-it recipe perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 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) fire-roasted diced tomatoes
  • 1 can (14.5 ounces) crushed tomatoes
  • 2 cups vegetable broth (or chicken broth)
  • 1 tablespoon maple syrup or brown sugar (optional)

Instructions

  1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic, diced bell pepper, and jalapeño (if using). Cook for another 2-3 minutes, stirring frequently.
  2. Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, cinnamon, and cayenne to the skillet. Stir constantly for 30-60 seconds until fragrant.
  3. Transfer to slow cooker: Scrape the sautéed mixture into a 4-6 quart slow cooker.
  4. Add remaining ingredients: Add pumpkin puree, drained black beans, fire-roasted diced tomatoes (with juices), crushed tomatoes, and vegetable broth. Stir until pumpkin is fully incorporated.
  5. Season and sweeten (optional): Stir in maple syrup or brown sugar if using. Add salt and pepper to taste.
  6. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  7. Check and adjust before serving: About 30 minutes before serving, taste and adjust seasoning. If too thick, stir in a splash of broth or water.
  8. Serve with toppings: Ladle into bowls and top with Greek yogurt, shredded cheese, cilantro, avocado, or other desired toppings.

Notes

Don’t skip the sauté step—it deepens flavor. Blooming spices in oil is key. For a thicker chili, leave the lid off for the last 30 minutes. Chili tastes even better the next day. To make it heartier, brown 1 pound of ground turkey, chicken, or beef before sautéing the onions.

Nutrition

Keywords: slow cooker pumpkin chili, black bean chili, fall chili, vegetarian chili, easy chili recipe, pumpkin chili, cozy fall meal

Find it online: https://oracooks.com/cozy-slow-cooker-pumpkin-chili-with-black-beans-easy-fall-meal/