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Quick Slow Cooker Pumpkin Chili with Black Beans

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This quick slow cooker pumpkin chili with black beans is a comforting, savory, and slightly sweet chili that will convert even the biggest chili skeptics. It’s easy to make with simple pantry ingredients and perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 pound ground turkey or beef (93/7 lean recommended)
  • 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) fire-roasted diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 2 cups low-sodium chicken or vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 tablespoon maple syrup or brown sugar (optional)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes, until it starts to soften and turn translucent. Add the minced garlic, diced bell pepper, and jalapeño (if using). Cook for another 2 minutes, stirring occasionally.
  2. Push everything to the side of the pan and add the ground turkey. Break it up with your spoon and cook until it is no longer pink, about 5-6 minutes. Season with a pinch of salt and pepper.
  3. Use a slotted spoon to transfer the meat and vegetable mixture to your slow cooker.
  4. To the slow cooker, add the pumpkin puree, drained and rinsed black beans, drained and rinsed kidney beans, fire-roasted diced tomatoes (with their juices), and tomato sauce. Pour in the chicken or vegetable broth. Give everything a good stir to combine.
  5. Sprinkle the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper (if using) over the top. Stir again until the spices are evenly distributed. Taste the broth and add salt and pepper as needed. If the chili tastes a little acidic or bitter, stir in the maple syrup or brown sugar.
  6. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  7. About 30 minutes before serving, stir the chili well. If it looks too thick, add another 1/2 cup of broth or water. Taste and adjust the seasoning one more time. Let it cook uncovered for the last 30 minutes to thicken slightly.
  8. Serve hot with your favorite toppings.

Notes

For best flavor, don’t skip browning the meat and aromatics. Use low-sodium broth and rinse beans to control salt. Chili tastes even better the next day. To make vegetarian, omit meat and add extra beans or lentils. For Instant Pot: use sauté function, then pressure cook on high for 15 minutes with natural release.

Nutrition

Keywords: pumpkin chili, slow cooker chili, black bean chili, turkey chili, easy chili, weeknight dinner, fall recipe, comfort food

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