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Cozy Slow Cooker Pumpkin Chili with Black Beans

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This cozy slow cooker pumpkin chili with black beans is a hearty, flavorful fall meal that’s naturally vegan and gluten-free. The pumpkin adds a velvety richness while the spices create a warm, smoky depth that makes this chili unforgettable.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 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 (8 ounces) tomato sauce
  • 1 cup vegetable broth (low-sodium)
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • For serving (optional): diced avocado, fresh cilantro, lime wedges, sour cream or vegan sour cream, shredded cheese or vegan cheese, tortilla chips or cornbread

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent and softened. Add the minced garlic and cook for 30 seconds more until fragrant.
  2. Transfer the sautéed onion and garlic to a slow cooker.
  3. Add the pumpkin puree, fire-roasted diced tomatoes (with juices), and tomato sauce. Stir until the pumpkin is evenly distributed.
  4. Add the drained and rinsed black beans and vegetable broth. Stir to combine.
  5. Add the chili powder, cumin, smoked paprika, oregano, cinnamon, salt, pepper, and cayenne (if using). Stir thoroughly for 20-30 seconds to evenly distribute the spices.
  6. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. About an hour before done, stir and taste to adjust seasoning.
  7. Check the consistency: if too thin, leave the lid off for the last 30 minutes; if too thick, stir in a splash of broth or water.
  8. Turn off the slow cooker and let the chili rest for 10-15 minutes before serving.
  9. Ladle into bowls and serve with desired toppings.

Notes

Don’t skip sautéing the onion and garlic—it adds depth. Use 100% pumpkin puree, not pumpkin pie filling. The chili tastes even better the next day. For a thicker chili, mash some black beans before adding or stir in a tablespoon of cornmeal mixed with water during the last hour. For a stovetop version, simmer everything in a large pot for 30-40 minutes.

Nutrition

Keywords: pumpkin chili, slow cooker chili, black bean chili, vegan chili, gluten-free chili, fall chili, Halloween chili, cozy chili

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