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Easy Crockpot Pumpkin Chili with Black Beans

crockpot chili with pumpkin and black beans - featured image
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A hearty, comforting chili made with pumpkin puree and black beans, slow-cooked to perfection. This easy recipe is perfect for chilly evenings and uses simple pantry ingredients.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef or turkey
  • 1 can (15 ounces) pumpkin puree
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 cup low-sodium chicken or vegetable 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
  • Optional: 1/4 teaspoon cayenne pepper
  • For topping: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, sliced jalapeños, diced avocado

Instructions

  1. Brown the meat and aromatics. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 3-4 minutes, until it starts to soften and turn translucent. Add the ground beef (or turkey) and break it apart with your spoon. Cook until browned, about 6-8 minutes. Stir in the minced garlic for the last 30 seconds—just until fragrant. Drain any excess fat if needed.
  2. Transfer to the slow cooker. Scoop the browned meat and onions into your crockpot.
  3. Add the remaining ingredients. To the crockpot, add the pumpkin puree, drained and rinsed black beans, diced tomatoes (with their juices), tomato sauce, and broth. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if using. Stir everything together until well combined.
  4. Cook low and slow. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. Check and adjust seasoning. About 30 minutes before serving, give the chili a stir and taste it. Adjust salt, chili powder, or broth as needed.
  6. Serve with toppings. Ladle the chili into bowls and let everyone customize their own toppings.

Notes

Don’t skip browning the meat for best flavor. For a vegetarian version, skip the meat and add an extra can of black beans or diced sweet potatoes. This chili freezes well for up to 3 months. If using fresh pumpkin, roast it first for best results.

Nutrition

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

Find it online: https://junomeals.com/easy-crockpot-pumpkin-chili-with-black-beans/