Slow Cooker Pumpkin Chili with Black Beans
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!
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