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Cozy Crockpot Pumpkin Chili with Black Beans

crockpot pumpkin chili with black beans - featured image
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A hearty, fall-inspired chili made with pumpkin puree, black beans, and ground turkey, slow-cooked to perfection. This cozy dish is subtly sweet, deeply savory, and perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey (or ground beef)
  • 1 can (15 ounces) pumpkin puree
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes (fire-roasted preferred)
  • 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
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (plus more to taste)
  • ¼ teaspoon black pepper
  • Optional: ¼ teaspoon cayenne pepper

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add ground turkey (or beef) and cook for 5-7 minutes, breaking it apart, until no pink remains. Drain excess fat if needed.
  3. Transfer the browned meat mixture to a 6-quart slow cooker.
  4. Add pumpkin puree, drained black beans, diced tomatoes (with juices), and tomato sauce. Stir to combine.
  5. Pour in the chicken or vegetable broth and stir gently.
  6. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using). Stir well to distribute spices evenly.
  7. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. For best flavor, cook on LOW for 8 hours.
  8. About 30 minutes before serving, taste and adjust seasoning. Add more salt or chili powder if desired. If chili is too thick, stir in an extra ¼ cup of broth; if too thin, leave lid off on HIGH for 30 minutes.
  9. Serve hot with desired toppings.

Notes

For a vegetarian version, skip the meat and add an extra can of black beans or pinto beans. For extra heat, add a diced jalapeño or chipotle pepper in adobo sauce. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: pumpkin chili, crockpot chili, black bean chili, fall chili, slow cooker chili, turkey chili

Find it online: https://twirltaste.com/cozy-crockpot-pumpkin-chili-with-black-beans/