Print

Creamy Crockpot Pumpkin Chili with Black Beans

creamy crockpot pumpkin chili with black beans - featured image
Print Recipe

This velvety, creamy pumpkin chili is a cozy, hearty meal that’s incredibly easy to make in the slow cooker. The pumpkin puree creates a luscious texture without any dairy, while the blend of chili powder, cumin, and smoked paprika delivers deep, complex flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1 pound ground turkey (93/7) or ground beef (80/20)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15-ounce) can fire-roasted diced tomatoes, with juices
  • 1 (15-ounce) can 100% pure pumpkin puree
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 cup low-sodium vegetable broth or chicken broth
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar cheese, chopped cilantro, sliced avocado, lime juice

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey (or beef) and cook, breaking it up with a wooden spoon, until no longer pink, about 6-8 minutes.
  2. Add the diced onion, red bell pepper, and jalapeño to the skillet with the meat. Cook for 4-5 minutes until the vegetables start to soften. Stir in the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the chili powder, cumin, smoked paprika, dried oregano, salt, and pepper over the meat and vegetables. Stir constantly for about 30 seconds to bloom the spices.
  4. Transfer the meat and vegetable mixture to a 6-quart or larger slow cooker.
  5. Add the canned diced tomatoes (with their juices), pumpkin puree, and drained and rinsed black beans. Pour in the vegetable or chicken broth.
  6. Stir everything together until the pumpkin puree is fully incorporated into the broth.
  7. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  8. Taste and adjust seasoning as needed. Serve hot with desired toppings.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. For a thicker chili, remove the lid for the last 30 minutes of cooking or mash some black beans against the side of the crockpot. This chili tastes even better the next day and freezes well for up to 3 months.

Nutrition

Keywords: pumpkin chili, crockpot chili, slow cooker chili, black bean chili, creamy chili, fall chili, healthy chili, easy chili

Find it online: https://merrymorsel.com/creamy-crockpot-pumpkin-chili-with-black-beans/