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Cozy Slow Cooker Pumpkin Chili with Black Beans

cozy slow cooker pumpkin chili with black beans - featured image
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A hearty, savory-sweet chili made with pumpkin puree, black beans, and kidney beans, slow-cooked to perfection. This hands-off recipe is perfect for fall weeknights and meal prep.

Ingredients

Scale
  • 1 pound ground beef or ground turkey (85/15 beef preferred)
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 medium bell pepper, diced (any color)
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes with juices (fire-roasted preferred)
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (or regular paprika)
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup low-sodium chicken or vegetable broth
  • Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, crushed tortilla chips or cornbread croutons

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef (or turkey) and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 to 8 minutes. Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Add the diced onion and bell pepper to the skillet with the browned meat. Cook for 4 to 5 minutes, stirring occasionally, until the onion is translucent and the pepper softens. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using) over the meat and vegetables. Stir and cook for 1 minute to toast the spices.
  4. Transfer the meat and vegetable mixture to a 4 to 6 quart slow cooker. Add the pumpkin puree, black beans, kidney beans, diced tomatoes with juices, tomato sauce, and chicken broth. Stir until the pumpkin is fully incorporated.
  5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. About 30 minutes before serving, taste and adjust seasoning if needed.
  6. Ladle the chili into bowls and top with desired garnishes. Serve warm.

Notes

For best flavor, do not skip browning the meat and toasting the spices. If chili is too thick, stir in extra broth; if too thin, leave lid off for last 30 minutes. Chili tastes even better the next day. Freezes well for up to 3 months.

Nutrition

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

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