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Best Easy Slow Cooker Pumpkin Chili with Black Beans

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This slow cooker pumpkin chili with black beans is a comforting, crowd-pleasing fall meal that’s packed with flavor and nutrition. It’s easy to make with pantry-friendly ingredients and perfect for busy weeknights or gatherings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 tablespoon cocoa powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup vegetable broth or chicken broth
  • For serving: sour cream or Greek yogurt, shredded cheddar cheese, fresh cilantro, sliced avocado, lime wedges, tortilla chips or cornbread

Instructions

  1. Prep your aromatics: Dice the onion, bell pepper, and jalapeño. Mince the garlic.
  2. Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until translucent. Add bell pepper and jalapeño, cook for 2 minutes. Add garlic and cook for 30 seconds until fragrant.
  3. Combine everything in the slow cooker: Transfer sautéed veggies to a 6-quart slow cooker. Add drained black beans, kidney beans, pumpkin puree, fire-roasted tomatoes (with juices), and tomato sauce. Stir well.
  4. Add the seasonings: In a small bowl, mix chili powder, cumin, smoked paprika, oregano, cayenne, cocoa powder, salt, and pepper. Sprinkle over chili mixture and stir.
  5. Pour in the broth: Add vegetable or chicken broth and stir one more time.
  6. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  7. Check and adjust: About 30 minutes before serving, stir and taste. Adjust seasonings as needed. If too thick, add a splash of broth; if too thin, cook uncovered for 15-20 minutes.
  8. Serve: Ladle into bowls and top with desired toppings.

Notes

Don’t skip sautéing the aromatics—it builds flavor. Start with 1 cup of broth to avoid a watery chili. The cocoa powder adds depth without making it taste like chocolate. This chili tastes even better the next day. For a vegan version, use vegetable broth and skip dairy toppings.

Nutrition

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

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