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Cozy Slow Cooker Pumpkin Black Bean Chili

slow cooker pumpkin black bean chili - featured image
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This cozy slow cooker pumpkin black bean chili is a warm, smoky, and slightly sweet bowl of comfort. Made with simple pantry staples, it’s naturally vegan and gluten-free, perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 3 cups vegetable broth (low-sodium preferred)
  • 1 tablespoon maple syrup or brown sugar
  • Salt and black pepper, to taste

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes, until soft and translucent.
  2. Add the minced garlic, diced bell pepper, and jalapeño (if using). Cook for another 2-3 minutes, stirring frequently, until the peppers start to soften.
  3. Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper to the skillet. Stir and cook for about 1 minute to bloom the spices.
  4. Transfer the entire contents of the skillet to a 6-quart slow cooker.
  5. Add the pumpkin puree, drained and rinsed black beans, fire-roasted diced tomatoes (with their juices), vegetable broth, and maple syrup to the slow cooker. Stir well until the pumpkin is fully incorporated.
  6. Season with a generous pinch of salt and a few cracks of black pepper. Stir again.
  7. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  8. About 30 minutes before serving, taste and adjust seasoning. Add more salt, heat, or maple syrup as desired.
  9. Ladle into bowls and serve with desired toppings.

Notes

Don’t skip sautéing the aromatics and blooming the spices—this step is crucial for deep flavor. Rinse canned beans to reduce sodium and improve texture. If chili is too thin, remove the lid for the last hour of cooking. Chili tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: slow cooker chili, pumpkin chili, black bean chili, vegan chili, gluten-free chili, fall recipe, cozy dinner

Find it online: https://freshforkful.com/cozy-slow-cooker-pumpkin-black-bean-chili/