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Cozy Slow Cooker Three-Bean Pumpkin Chili

cozy slow cooker three-bean pumpkin chili - featured image
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This hearty and flavorful chili is made with three types of beans and pumpkin puree, creating a velvety richness that’s perfect for fall gatherings or game day. It’s a set-it-and-forget-it recipe that always gets rave reviews.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 cups vegetable broth (low-sodium)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • Optional toppings: sour cream, shredded cheese, sliced jalapeños, chopped cilantro, avocado

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until translucent. Add the minced garlic and diced bell pepper, and cook for another 2 minutes until fragrant.
  2. Transfer the sautéed onion mixture to a 5-6 quart slow cooker.
  3. Add the pumpkin puree and diced tomatoes (undrained) to the slow cooker and stir to combine.
  4. Drain and rinse the kidney beans, black beans, and pinto beans, then add them to the slow cooker. Stir gently.
  5. Pour in the vegetable broth and stir again. The liquid should just barely cover the beans and vegetables.
  6. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir until the spices are evenly distributed. Taste the broth and adjust salt if needed.
  7. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  8. About 5 minutes before serving, stir in the apple cider vinegar. Taste and adjust salt and pepper one last time.
  9. Ladle the chili into bowls and serve with desired toppings.

Notes

Don’t skip rinsing the beans to avoid a muddy taste. Use 100% pure pumpkin, not pumpkin pie filling. For a thicker chili, mash some beans against the side of the slow cooker or remove the lid for the last 30 minutes. This chili tastes even better the next day.

Nutrition

Keywords: pumpkin chili, slow cooker chili, three-bean chili, vegetarian chili, vegan chili, fall recipe, game day chili, easy chili

Find it online: https://lucastable.com/cozy-slow-cooker-three-bean-pumpkin-chili-easy-crowd-pleaser/