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Cozy Slow Cooker Pumpkin Chili with Black Beans

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This slow cooker pumpkin chili is a cozy, hearty meal that fills your house with warm, spicy aromas. The pumpkin adds a velvety texture and subtle sweetness, balanced perfectly with chili powder, cumin, and smoked paprika for a comforting bowl of chili that’s perfect for fall and winter.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground turkey (or lean ground beef, or omit for vegetarian)
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (4-ounce) can diced green chiles
  • 2 cups low-sodium chicken or vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Sour cream or Greek yogurt (for serving)
  • Shredded cheddar cheese (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Lime wedges (for serving)
  • Tortilla chips or cornbread (for serving)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until translucent and fragrant. Add the minced garlic and cook for another 30 seconds.
  2. Add the ground turkey to the skillet. Break it up with a wooden spoon and cook until no longer pink, about 6-8 minutes. Season with a pinch of salt and pepper.
  3. Transfer the cooked turkey and onion mixture to your slow cooker. Add the pumpkin puree, fire-roasted diced tomatoes (with their juices), drained black beans, diced green chiles, and broth. Stir well.
  4. In a small bowl, mix the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Sprinkle this over the chili and stir well to combine.
  5. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  6. About 30 minutes before serving, taste the chili and adjust seasoning as needed. Add more salt, a squeeze of lime juice, or a pinch of cayenne if desired.
  7. Ladle the chili into bowls and top with sour cream, shredded cheddar, cilantro, avocado, and a squeeze of lime. Serve with warm cornbread or tortilla chips.

Notes

Use pure pumpkin puree, not pumpkin pie filling. For a vegetarian version, omit the ground turkey and add an extra can of black beans or chickpeas. If the chili is too thin, remove the lid for the last 30 minutes of cooking or mash some black beans against the side of the slow cooker to thicken. This chili freezes well for up to 3 months.

Nutrition

Keywords: slow cooker pumpkin chili, black bean chili, pumpkin chili, fall chili, winter chili, easy chili, healthy chili, gluten-free chili

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