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Kid-Approved Slow Cooker Pumpkin Chili with Black Beans

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This easy slow cooker pumpkin chili with black beans is a family-friendly fall dinner that requires just 10 minutes of prep. The pumpkin adds a subtle sweetness that kids love, while the slow cooker does all the work for a hearty, nutritious meal.

Ingredients

Scale
  • 1 pound ground turkey or ground beef (93% lean turkey or 85% lean beef)
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 cup low-sodium chicken or vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Dice the onion and mince the garlic. Open all cans. Rinse and drain the black beans. Measure out spices into a small bowl.
  2. Place the ground turkey (or beef) directly into the slow cooker. Add the diced onion, minced garlic, pumpkin puree, drained black beans, diced tomatoes (with juices), tomato sauce, and chicken broth. Sprinkle the chili powder, cumin, smoked paprika, oregano, cinnamon, salt, and pepper over the top. Do not stir yet.
  3. After adding everything, give it a good stir, making sure the pumpkin puree is fully incorporated. Scrape the bottom and sides of the slow cooker. Put the lid on.
  4. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chili is ready when the ground turkey is cooked through and the chili has thickened. If too thin, remove the lid for the last 30 minutes.
  5. Before serving, taste and adjust seasoning. Add more salt, chili powder, or a squeeze of lime juice if desired.
  6. Ladle into bowls and serve with desired toppings (shredded cheddar cheese, sour cream, fresh cilantro, diced avocado, tortilla chips).

Notes

Don’t brown the meat first; the slow cooker will cook it perfectly. Use pure pumpkin puree, not pumpkin pie filling. For a thicker chili, remove the lid for the last 30 minutes. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: pumpkin chili, slow cooker chili, black bean chili, kid-friendly chili, fall dinner, easy chili recipe

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