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Easy Slow Cooker Pumpkin Chili with Black Beans and Corn

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A hearty, comforting chili made with pumpkin puree, black beans, and corn, slow-cooked to perfection. This vegan and gluten-free recipe is perfect for busy days and meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 cup frozen or canned corn, drained
  • 2 cups 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
  • Optional toppings: diced avocado, fresh cilantro, lime wedges, shredded cheese, sour cream or Greek yogurt, crushed tortilla chips

Instructions

  1. Sauté the aromatics (5 minutes). Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until it turns translucent and starts to soften. Toss in the minced garlic and diced bell pepper, and cook for another minute until fragrant.
  2. Transfer to the slow cooker. Scrape the sautéed mixture into your slow cooker.
  3. Add the pumpkin and tomatoes. Spoon in the pumpkin puree and the can of fire-roasted diced tomatoes (with their juices). Stir to combine.
  4. Add the beans, corn, and broth. Dump in the drained black beans and corn. Pour in the vegetable broth. Give everything a good stir until the pumpkin is fully incorporated and the color looks uniform.
  5. Season generously. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir again.
  6. Cook low and slow. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chili is ready when the vegetables are tender and the broth has thickened slightly.
  7. Adjust seasoning before serving. Taste the chili and add more salt, chili powder, or a squeeze of lime juice as needed.
  8. Serve with your favorite toppings. Ladle the chili into bowls and let everyone customize their own.

Notes

Don’t skip the sauté step for best flavor. If chili is too thin, remove lid and cook on HIGH for 20-30 minutes to thicken. For deeper flavor, bloom spices in the skillet before adding to slow cooker. This chili tastes even better the next day.

Nutrition

Keywords: slow cooker pumpkin chili, vegan chili, gluten-free chili, black bean chili, corn chili, easy chili recipe

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