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Slow Cooker Pumpkin Bean Chili Recipe

This Slow Cooker Pumpkin Bean Chili Recipe is a hearty, hands-off meal that delivers big flavor with very little effort. Pumpkin puree, tender beans, tomatoes, and warm spices slowly simmer together, creating a wholesome chili that's perfect for chilly evenings, meal prep, or feeding a hungry crowd.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 can 15 ounces pumpkin puree
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 can 15 ounces kidney beans, drained and rinsed
  • 1 can 15 ounces diced tomatoes
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper optional
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon maple syrup or brown sugar
  • 1 tablespoon lime juice
  • Optional toppings: shredded cheddar cheese sour cream, sliced avocado, chopped cilantro, green onions, tortilla chips

Equipment

  • 6-quart slow cooker
  • Cutting board
  • Chef's knife
  • Can Opener
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle
  • Serving bowls

Method
 

  1. Heat the olive oil in a skillet over medium heat. Add the diced onion and bell pepper, cooking until softened. Stir in the minced garlic and cook for another minute until fragrant.
    Heat the olive oil in a skillet over medium heat
  2. Transfer the cooked vegetables to the slow cooker. Add the pumpkin puree, black beans, kidney beans, diced tomatoes, vegetable broth, tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, black pepper, and maple syrup.
    Transfer the cooked vegetables to the slow cooker
  3. Stir everything together until well combined, making sure the tomato paste is fully incorporated into the mixture.
    Stir everything together until well combined
  4. Cover and cook on Low for 6 hours or on High for 3 to 4 hours, allowing the flavors to develop and the chili to thicken naturally.
    Cover and cook on Low for 6 hours
  5. Just before serving, stir in the fresh lime juice and taste for seasoning. Adjust with additional salt or chili powder if desired.
    Just before serving, stir in the fresh lime juice
  6. Ladle the chili into bowls and finish with your favorite toppings such as shredded cheddar cheese, sour cream, avocado, cilantro, green onions, or crushed tortilla chips.
    Ladle the chili into bowls and finish with your favorite toppings

Notes

  • For the richest flavor, sauté the onion, bell pepper, and garlic before adding them to the slow cooker.
  • Use pure pumpkin puree rather than pumpkin pie filling.
  • If the chili becomes thicker than you prefer, stir in a little extra vegetable broth near the end of cooking.
  • The spice level can easily be adjusted by increasing or reducing the cayenne pepper.
  • The chili tastes even better the next day as the flavors continue to develop.