Crock Pot Pumpkin Chili with Black Beans

This Crock Pot Pumpkin Chili with Black Beans is cozy, hearty, and – maybe best of all – easy. This vegetarian pumpkin chili takes just 10 minutes prep for a truly simple dump-and-go dinner that is perfect for fall (and, around here, all winter long, too!)

Pumpkin adds a super subtle sweetness to this hearty meatless chili – it’s the perfect contrast to the chili powder, cumin, cinnamon, and touch of cloves that give it that warm, savory flavor.

Pumpkin chili has been around for at least a few years. In the beginning of my awareness that such a thing existed, I thought, as I suspect many do, “Pumpkin? In chili? That’s weird.”

Then I tried it. Not half bad, I thought. Still a little weird, but also sort of perfect too. Perfect weird. A harbinger of fall, pumpkin, along with pretty much the best spicy, hearty dish to serve on a cold, frosty October evening? Not such a crazy idea, maybe.

So I worked on it. I tweaked and poked and made countless versions of pumpkin chili, all the while really coming around to this stuff with black beans and goodness and light. It’s so, so perfectly delicious.

Why You’ll Love This Pumpkin Chili

• True dump-and-go recipe. This slow cooker pumpkin chili is one of those beautiful (or should I say gourd-geous) recipes that takes hardly any time to prep. Just a little chopping, a lot of dumping, turn on your Crock Pot, and go!
• Customizable. Swap in pinto beans, white beans, or any bean you like. Throw in some more veggies if you prefer. Use a spicy chili powder and maybe some jalapeño peppers if you like some heat.
• Perfect Halloween dinner idea. Halloween is busy! This gets your trick or treaters fed with almost zero effort before an evening of candymania kicks in.

Vegetarian Pumpkin Chili Recipe Ingredients

• Black beans – This is a hearty chili that calls for three cans of black beans, or about 4 1/2 cups. Drain and rinse them. If you don’t have enough black beans, feel free to swap in some pinto beans, kidney beans, or whatever kind of beans you have on hand. It’s all good!
• Tomatoes – One large can diced tomatoes.
• Pumpkin – This pumpkin chili recipe calls for pureed pumpkin so that you get the health benefits and the fall vibes but not so much pumpkin that it ventures into sweet territory. You’ll need about 1/2 a can, or you can make your own pumpkin puree.
• Onion – One yellow onion.
• Bell pepper – You can use any color, but I like to use yellow or orange to contribute to the pumpkin-y vibes.
• Chili powder – Chili powder blends can really vary, so if you want a mild chili be sure you use a mild chili powder (or if you want heat, grab a spicy one!)
• Cumin
• Cinnamon – The sweet spiciness that cinnamon brings adds to the fall vibes and really deepens the flavors.
• Cloves – Just a touch of ground cloves brings some warmth to the whole thing.
• Salt & pepper
• Assorted toppings – You can top this vegetarian pumpkin chili however you like. Sour cream, cheese, pumpkin seeds, avocado, taco sauce, chopped onion … sky’s the limit.

How to Make It

1. Chop up your veggies and add everything to the Crock Pot. Stir it together.
2. Cover and cook on low for about 8 hours (or on high more like 5-6).
3. Uncover, taste, and add more salt and pepper if you like.
4. Top with assorted toppings and devour!

Jump to full, printable recipe

What to Serve with Pumpkin Chili

• A simple green salad like this fall green salad or lemon-garlic kale salad add a fresh veggie component to your meal.
• Cheesy Brown Sugar Breadsticks or the classic chili companion, Cornbread, are a must.

Sometimes the things that seem the weirdest are the very same things that end up just belonging together.

Peanut butter and dill pickle sandwiches are another good example. No? Well, think on it. We might just talk about those someday too.

A note on heat: This pumpkin chili, as written, is very mild. If you prefer a spicier chili, you may consider doubling the chili powder, adding some cayenne, or chopping up a spicy pepper and adding it to the mix.

5 from 1 vote

Slow Cooker Pumpkin Chili with Black Beans

Prep: 10 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 10 minutes mins

Author: Kare

Yield: 6

Black beans, pumpkin, veggies, chili spices, and pumpkin spices simmer together in your Crock Pot to make the perfect bowlful for fall. Just 10 minutes prep – dump and go!

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Ingredients

• 3 cans black beans (15-ounce cans; drained; about 4.5 cups)
• 28 ounces diced tomatoes (undrained; about 3 cups)
• 1 cup pumpkin puree
• 2 cups diced yellow onion (about 1 medium onion)
• 1 medium yellow bell pepper (diced)
• 1 tablespoon chili powder
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon kosher salt (+ more to taste)
• 1/2 teaspoon coarse ground black pepper (+ more to taste)

Topping ideas

• cherry tomatoes
• chopped scallions
• diced onions
• cilantro
• pepitas (pumpkin seeds)
• shredded cheese
• sour cream (or vegan sour cream)
• Tapatio sauce

Equipment

• 1 slow cooker/Crock Pot 4 quarts or larger

Instructions

• Add all ingredients to a 4-quart or larger slow cooker. Stir.
• Cook on low for 8 – 10 hours.
• Stir and taste. Add more salt and pepper if you like.
• Serve with assorted toppings.

Notes

Nutrition information does not include optional toppings. 

A note on heat: This pumpkin chili, as written, is very mild when using a milder chili powder. If you prefer a spicier chili, you may consider doubling the chili powder, adding some cayenne, or chopping up a spicy pepper and adding it to the mix.

Storage: 

Keep leftover chili in an airtight container in the fridge for 3-4 days. Reheat in the microwave or over the stovetop, adding a splash of water if it’s too thick. 

Nutrition Facts

Serving: 1cup, Calories: 235kcal, Carbohydrates: 46g, Protein: 14g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 0.2g, Sodium: 235mg, Potassium: 933mg, Fiber: 15g, Sugar: 7g, Vitamin A: 6960IU, Vitamin C: 54mg, Calcium: 112mg, Iron: 5mg

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