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Cozy Slow Cooker Pumpkin Chili with Black Beans

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This cozy slow cooker pumpkin chili with black beans is proof that sometimes the combinations that sound weirdest turn out to be the most wonderful. It’s creamy, rich, and has that velvety texture that regular chili just doesn’t have.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 pound ground turkey or beef (93% lean turkey recommended)
  • 1 can (15 ounces) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 cup low-sodium vegetable broth or chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • Plain Greek yogurt or sour cream (for serving)
  • Fresh cilantro, chopped (for serving)
  • Sliced avocado (for serving)
  • Shredded cheddar cheese (for serving)
  • Lime wedges (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 to 4 minutes until it starts turning translucent and soft.
  2. Push the onion to one side of the pan and add the ground turkey or beef. Break it up with a wooden spoon and cook until browned, about 5 to 7 minutes. Add the minced garlic in the last minute of cooking.
  3. If using higher-fat meat, drain excess grease. For lean ground turkey, skip this step.
  4. Transfer the meat and onion mixture to a slow cooker.
  5. Add the pumpkin puree, drained and rinsed black beans, fire-roasted diced tomatoes (with juices), and tomato sauce. Stir well.
  6. Pour in the vegetable or chicken broth and stir again. If too thick, add another ¼ cup of broth or water.
  7. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using) over the top. Stir thoroughly.
  8. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  9. About 30 minutes before serving, stir and adjust seasoning (salt, pepper, heat).
  10. Serve hot with desired toppings: Greek yogurt or sour cream, cilantro, avocado, cheddar cheese, lime wedges, and tortilla chips or crusty bread.

Notes

Don’t skip browning the meat—it adds depth of flavor. Toast spices in the hot pan after removing meat for extra aroma. Watch liquid levels; pumpkin absorbs moisture. Let chili rest 10 minutes before serving. Tastes even better the next day.

Nutrition

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

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