Print

Cozy Slow Cooker Pumpkin Chili with Black Beans

pumpkin chili - featured image
Print Recipe

A hearty, smoky, and slightly sweet chili made with pumpkin puree, black beans, and chipotle pepper. This set-it-and-forget-it slow cooker recipe is perfect for fall and packed with fiber and protein.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1 chipotle pepper in adobo sauce, minced + 1 teaspoon adobo sauce
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1 can (15 oz) pumpkin puree
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (14.5 oz) tomato sauce
  • 2 cups vegetable broth or chicken broth
  • 1 tablespoon maple syrup or brown sugar
  • Salt and black pepper to taste
  • For serving (optional): Greek yogurt or sour cream, shredded cheddar cheese, fresh cilantro, diced avocado, lime wedges, tortilla chips or crusty bread

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 translucent. Add minced garlic, diced bell pepper, and jalapeño. Cook for another 2-3 minutes until peppers soften.
  2. Bloom the spices: Push vegetables to one side of the pan. Add chili powder, cumin, smoked paprika, oregano, and cinnamon directly to the hot oil. Stir constantly for about 30 seconds until fragrant.
  3. Add the chipotle: Stir in minced chipotle pepper and adobo sauce. Cook for another 30 seconds.
  4. Deglaze the pan: Pour in about 1/4 cup of the vegetable broth and scrape up browned bits. Let simmer for a minute until slightly reduced.
  5. Transfer to slow cooker: Scrape the entire vegetable-spice mixture into a 5-6 quart slow cooker.
  6. Add remaining ingredients: Add pumpkin puree, drained black beans, fire-roasted diced tomatoes (with juices), tomato sauce, remaining vegetable broth, and maple syrup. Stir until pumpkin is fully incorporated.
  7. Season and stir: Add 1 teaspoon salt and 1/2 teaspoon black pepper. Stir well.
  8. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  9. Check and adjust: About 30 minutes before serving, taste and adjust seasoning. Add more broth if too thick, or cook uncovered to thicken if needed.
  10. Rest and serve: Turn off slow cooker and let chili sit for 10-15 minutes. Ladle into bowls and top with desired garnishes.

Notes

Don’t skip the sauté step—it deepens the flavor. Rinse the black beans to remove excess sodium and improve texture. The chili tastes even better the next day. For a thicker chili, mash some beans or cook uncovered. For a vegan version, skip dairy toppings and use avocado or vegan sour cream.

Nutrition

Keywords: pumpkin chili, slow cooker chili, black bean chili, fall chili, vegetarian chili, chipotle chili

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