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Easy Slow Cooker Pumpkin Chili with Black Beans

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This Easy Slow Cooker Pumpkin Chili with Black Beans is a set-it-and-forget-it weeknight hero. Pumpkin melts into the broth for a velvety richness, while black beans and spices create a hearty, budget-friendly comfort food that even picky eaters will love.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 1 pound ground beef or turkey (85/15 ground beef recommended)
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes (fire-roasted preferred)
  • 1 can (8 ounces) tomato sauce
  • 2 cups low-sodium chicken or vegetable broth
  • 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
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • For serving (optional): shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, sliced green onions, crushed tortilla chips

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened and translucent.
  2. Add ground beef and cook for 5-6 minutes, breaking it up with a wooden spoon, until browned all over. Add minced garlic in the last minute and stir until fragrant, about 30 seconds.
  3. Drain excess fat if using higher-fat ground beef.
  4. Transfer the meat and onion mixture to a 5-6 quart slow cooker.
  5. Add pumpkin puree, diced tomatoes (with juices), and tomato sauce. Stir to combine.
  6. Add drained and rinsed black beans, kidney beans, and chicken or vegetable broth. Stir again until well combined.
  7. Add chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Stir thoroughly to distribute spices evenly. Taste and adjust salt if needed.
  8. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  9. About 30 minutes before serving, taste and adjust seasoning. Add extra broth if too thick.
  10. Serve hot with desired toppings.

Notes

Don’t skip browning the meat—it adds essential flavor. Use 100% pure pumpkin, not pumpkin pie filling. Rinse beans thoroughly to reduce sodium and improve digestibility. For extra depth, reserve a little chili powder and cumin to stir in during the last hour. To thicken, remove lid and cook on HIGH for 30 minutes; to thin, add extra broth. Leftovers keep in the fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: pumpkin chili, slow cooker chili, black bean chili, easy chili, weeknight dinner, fall recipe, comfort food, gluten-free chili

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