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Cozy Crockpot Pumpkin Chili with Black Beans

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A warm, thick, and comforting chili with a secret ingredient—pumpkin puree—that adds a velvety texture and subtle richness. This easy dump-and-go crockpot meal is perfect for fall evenings and is naturally gluten-free and dairy-free.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground beef or ground turkey
  • 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 with green chiles (undrained)
  • 1 can (8 ounces) tomato sauce
  • 1 cup low-sodium chicken or vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons brown sugar (optional)
  • For serving (optional): shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro (chopped), diced avocado, sliced green onions, tortilla chips or crusty bread

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. Add the minced garlic and cook for another minute until fragrant.
  2. Add the ground beef or turkey to the skillet. Break it up with a wooden spoon and cook for 6-8 minutes until browned. Drain excess fat if desired.
  3. Transfer the cooked meat and onions to a 6-quart or larger slow cooker.
  4. Add the pumpkin puree, black beans, kidney beans, diced tomatoes with green chiles, tomato sauce, and broth to the slow cooker.
  5. Sprinkle in the chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, pepper, and brown sugar (if using). Stir until well combined, ensuring the pumpkin puree is fully incorporated.
  6. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  7. About 30 minutes before serving, taste and adjust seasoning as needed (add more salt, chili powder, or brown sugar).
  8. Serve hot in bowls with desired toppings such as shredded cheddar, sour cream, cilantro, avocado, green onions, or tortilla chips.

Notes

For best flavor, brown the meat and onions first—don’t skip this step. Start with 1 cup of broth and add more if needed to avoid a soupy chili. Let the chili rest for 15-20 minutes before serving to thicken. This chili tastes even better the next day and freezes well for up to 3 months. For a vegetarian version, skip the meat and double the beans.

Nutrition

Keywords: pumpkin chili, crockpot chili, black bean chili, fall dinner, slow cooker chili, easy chili recipe, gluten-free chili, dairy-free chili

Find it online: https://ovenmila.com/cozy-crockpot-pumpkin-chili-with-black-beans-easy-fall-dinner/