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Cozy Crockpot Pumpkin Chili with Black Beans – Easy Fall Dinner

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A hearty, comforting chili made with pumpkin, black beans, and kidney beans, slow-cooked to perfection. Perfect for busy fall weeknights, this set-it-and-forget-it meal is packed with smoky, savory flavor and a velvety texture.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 can (15 oz) pumpkin puree
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
  • 1 can (8 oz) tomato sauce
  • 2 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • Optional toppings: Greek yogurt or sour cream, shredded cheddar cheese, fresh cilantro, diced avocado, sliced green onions, 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 (if using). Cook for another 2-3 minutes, stirring frequently.
  2. Bloom the spices: Push vegetables to the sides of the skillet, creating a well in the center. Add chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne. Toast for about 30 seconds, stirring constantly, then stir everything together to coat the vegetables.
  3. Transfer to slow cooker: Scrape the spiced vegetable mixture into a 6-quart slow cooker.
  4. Add canned goods: Stir in pumpkin puree, drained black beans, drained kidney beans, diced tomatoes (with juices), and tomato sauce.
  5. Pour in broth: Add vegetable broth and stir until pumpkin is fully incorporated. The chili should look like a thick, chunky soup.
  6. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. If too thin at the end, remove lid and cook on HIGH for an additional 20-30 minutes to reduce.
  7. Taste and adjust: Before serving, adjust seasoning with more salt, cumin, smoked paprika, or a squeeze of lime juice as desired.
  8. Serve and garnish: Ladle into bowls and top with desired garnishes such as Greek yogurt, shredded cheddar, avocado, and cilantro.

Notes

For best flavor, do not skip sautéing the aromatics and blooming the spices. Always rinse canned beans to reduce sodium. Chili tastes even better the next day. Freezes well for up to 3 months. For a stovetop version, simmer in a Dutch oven for 45 minutes to 1 hour.

Nutrition

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

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