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Cozy Crockpot Chili with Pumpkin and Black Beans

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This cozy crockpot chili with pumpkin and black beans is a comforting, velvety chili that gets its rich texture from pumpkin puree. It’s an easy, set-it-and-forget-it meal perfect for cold nights, packed with smoky, earthy flavors and wholesome ingredients.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 1 pound ground beef or turkey (85/15 beef preferred)
  • 1 can (15 ounces) pumpkin puree (100% pure pumpkin)
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced fire-roasted tomatoes
  • 1 can (8 ounces) tomato sauce
  • 2 cups beef or vegetable broth (low-sodium)
  • 2 tablespoons chili powder (mild blend)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano (Mexican oregano preferred)
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • Shredded cheddar cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 4 minutes, until translucent and fragrant. Add the minced garlic and cook for 30 seconds.
  2. Add the ground beef (or turkey) to the skillet, breaking it up with a spoon. Cook for 6 to 8 minutes, until no pink remains. Leave a little fat for flavor.
  3. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using) over the cooked meat. Stir and cook for 1 minute to toast the spices.
  4. Transfer the meat mixture to a 6-quart crockpot. Add the pumpkin puree, drained black beans, fire-roasted tomatoes (with juices), tomato sauce, and broth. Stir until the pumpkin is fully incorporated.
  5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir halfway through. If the chili is too thick, add another ½ cup of broth or water.
  6. About 30 minutes before serving, taste and adjust seasoning. Add more salt, cayenne, or hot sauce as desired.
  7. Let the chili rest on warm for 10 minutes before serving. Ladle into bowls and top with shredded cheese, sour cream, cilantro, avocado, and serve with tortilla chips or crusty bread.

Notes

For a vegetarian version, omit the meat and add an extra can of black beans plus a can of pinto or kidney beans. To thicken the chili, remove the lid for the last 30 minutes of cooking or mash some beans against the side of the crockpot. Chili tastes even better the next day as flavors develop.

Nutrition

Keywords: crockpot chili, pumpkin chili, black bean chili, slow cooker chili, cozy chili, fall chili, easy chili recipe

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