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Cozy Slow Cooker Pumpkin Chili with Black Beans

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A hearty, hands-off slow cooker chili with pumpkin puree, black beans, and sweet potatoes. It’s smoky, slightly sweet, and incredibly satisfying—perfect for fall meal prep or a cozy weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 1 medium sweet potato, peeled and diced into ½-inch cubes (about 2 cups)
  • 1 red bell pepper, diced
  • 1 can (15 ounces) pure 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 (with juices)
  • 2 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cinnamon
  • ½ teaspoon dried oregano (Mexican oregano preferred)
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Shredded cheddar cheese (for garnish)
  • Lime wedges (for garnish)
  • Crushed tortilla chips (for garnish)

Instructions

  1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until translucent and starting to brown. Add minced garlic and cook for 30 seconds until fragrant.
  2. Prep your vegetables: While onion cooks, dice sweet potato into ½-inch cubes (skin on or peeled) and dice red bell pepper into similar-sized pieces.
  3. Layer ingredients in slow cooker: Place sautéed onions and garlic at the bottom. Add diced sweet potato and red bell pepper.
  4. Add canned goods: Spoon in pumpkin puree, drained and rinsed black beans, and fire-roasted diced tomatoes with their juices (do not drain).
  5. Season generously: Sprinkle chili powder, cumin, smoked paprika, cinnamon, oregano, cayenne (if using), 1 teaspoon salt, and ½ teaspoon black pepper over everything. Pour vegetable broth on top.
  6. Stir gently: Mix until pumpkin puree is evenly distributed. The chili will be liquid—it thickens as it cooks.
  7. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Low setting is preferred for best flavor.
  8. Check and adjust: About 30 minutes before serving, stir and taste. Adjust seasoning (more salt, cumin, or cayenne as desired). If too thick, add a splash of broth; if too thin, cook uncovered for 30 minutes.
  9. Rest before serving: Turn off slow cooker and let chili sit for 10-15 minutes. Serve hot with desired garnishes.

Notes

Don’t skip sautéing the onions and garlic—it builds flavor. Rinse beans thoroughly to avoid murky chili. For deeper flavor, toast spices in the hot oil after sautéing aromatics. Chili tastes even better the next day. Freezes well for up to 3 months. For stovetop version, simmer covered on low for 45 minutes to 1 hour.

Nutrition

Keywords: slow cooker pumpkin chili, black bean chili, vegetarian chili, fall chili recipe, healthy chili, easy chili, pumpkin chili, sweet potato chili

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