This Slow Cooker Black Bean Pumpkin Chili is a comforting, nutrient-rich dish that combines the hearty texture of black beans with the natural sweetness and creaminess of pumpkin.
It’s a fiber-packed, plant-based protein powerhouse that keeps you full and satisfied while remaining low in saturated fat. The warming blend of chili spices and cozy pumpkin pie spices like cinnamon, nutmeg, and cloves creates a unique fall-inspired flavor profile that’s both sweet and savory.
Perfect for busy days, this recipe requires minimal prep and simmers unattended in a slow cooker, making it ideal for meal prep or effortless weeknight dinners.
It’s vegan-friendly, easily customizable with toppings, and delivers a wholesome, hearty meal that tastes indulgent without compromising health.
Must-Have Tools for Perfect Results
Slow Cooker / Crock-Pot
This is the heart of the recipe, providing gentle, even heat to allow the chili to simmer for hours without constant supervision. Beyond this dish, it’s perfect for soups, stews, and one-pot meals.
Chef’s Knife
Essential for chopping onion and bell pepper with precision and speed. A sharp, ergonomic knife reduces prep time and improves safety in everyday cooking.
Cutting Board
Offers a stable surface for dicing vegetables, protecting countertops while keeping prep organized. Durable boards last for years across countless recipes.
Measuring Cups and Spoons
Ensures accurate seasoning and ingredient ratios, which is vital for a balanced flavor profile. These tools are indispensable for soups, sauces, and baking.
Wooden Spoon or Silicone Spatula
Perfect for stirring the chili initially to combine ingredients without scratching your slow cooker. It’s versatile for mixing, folding, and sautéing in any kitchen.
Tasty Black Bean Pumpkin Chili
Ingredients
Equipment
Method
- Prepare the Vegetables: Begin by peeling (if needed) and finely dicing the yellow onion and chopping the yellow bell pepper into small, uniform pieces. This ensures even cooking and a consistent texture throughout the chili, allowing each bite to have balanced flavor and tenderness.
- Drain and Rinse Beans: Open the cans of black beans, drain them thoroughly in a colander, and rinse under cold water. This step removes excess sodium and any canning liquid, keeping the chili’s flavor clean and the texture firm.
- Combine Ingredients in Slow Cooker: Add the diced onion, chopped bell pepper, drained black beans, diced tomatoes, and pureed pumpkin into your 4-quart or larger slow cooker. Sprinkle in the chili powder, cinnamon, cumin, nutmeg, ground cloves, kosher salt, and black pepper, then stir thoroughly to evenly distribute the spices and vegetables.
- Cook the Chili: Cover the slow cooker with its lid and set it to the low-heat setting. Allow the chili to cook gently for 8–10 hours, stirring occasionally if desired, so the beans soften and the flavors meld beautifully without needing constant supervision.
- Taste and Adjust Seasonings: About 30 minutes before serving, taste the chili and adjust salt, pepper, or spices as desired. This ensures a perfectly balanced, well-seasoned dish that suits your personal flavor preference.
- Serve with Toppings: Ladle the chili into bowls and garnish with assorted toppings such as diced avocado, cherry tomatoes, chopped scallions, cilantro, hot sauce, or shredded cheese and sour cream (or vegan alternatives like cashew sour cream). This adds texture, creaminess, and visual appeal, transforming a simple chili into a satisfying, complete meal.
Notes
- For a smoother texture, blend a portion of the chili with an immersion blender before serving.
- Adjust the chili powder and hot sauce to control the spiciness according to your preference.
- Use fresh pumpkin puree or canned pumpkin (not pumpkin pie mix) for authentic flavor.
- Make it ahead of time; flavors develop even more after sitting overnight.
- Top with your favorite garnishes to add texture, creaminess, and color for a visually appealing meal.
Chef’s Secrets For Perfect Chili Flavor
Maximizing flavor in this chili starts with layering your spices.
Adding cinnamon, nutmeg, and cloves along with chili powder creates a subtle warmth that balances the savory beans and pumpkin.
Rinsing the black beans prevents excess sodium and keeps the flavors clean, while allowing the slow cooker to gently meld the ingredients ensures a rich, harmonious taste. Stirring occasionally during cooking can help distribute heat and flavors evenly.
For a slightly thicker consistency, mash a few beans before serving or uncover the slow cooker for the last 30 minutes to allow some liquid to evaporate.
Small adjustments like these elevate this simple, healthy chili to a deeply satisfying, gourmet-level meal.
Serving Suggestions To Delight Guests
This chili is versatile and pairs beautifully with a variety of sides and toppings. Serve over brown rice, quinoa, or cauliflower rice for a wholesome meal.
Add a side of warm cornbread or crusty bread to soak up the flavorful broth.
For added freshness, top with avocado, chopped scallions, cilantro, or cherry tomatoes.
Vegan or dairy options like cashew sour cream or shredded vegan cheese add creaminess without overpowering the dish.
This flexibility makes it perfect for casual family dinners, potlucks, or cozy fall gatherings.
Storage Tips For Long-Term Use
Store leftover chili in an airtight container in the refrigerator for up to 4–5 days. Reheat gently on the stovetop over low heat, stirring occasionally to maintain a creamy, even consistency.
For long-term storage, freeze portions in freezer-safe containers for up to 3 months.
Thaw in the refrigerator overnight before reheating.
If the chili thickens too much during storage, stir in a small splash of water or vegetable broth to restore the desired texture.
Frequently Asked Questions Answered Clearly
1. Can I use different beans?
Yes, you can substitute black beans with kidney beans, pinto beans, or a mix of beans. Make sure they are pre-cooked or canned and drained before adding.
2. Is this chili gluten-free?
Absolutely! All ingredients are naturally gluten-free, making it a safe option for anyone avoiding gluten.
3. Can I make this chili spicy?
Yes. Increase the chili powder, add cayenne pepper, or top with hot sauce to achieve your desired level of heat.
4. Can I prepare this in advance?
Definitely. The chili can be made a day ahead and often tastes better the next day after flavors have melded.
5. Is this recipe vegan-friendly?
Yes. Using plant-based ingredients like pumpkin, beans, and vegetables keeps the dish fully vegan. Choose vegan toppings to maintain the diet-friendly profile.
This recipe is inspired by kitchentreaty and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.