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Jessica T. Brown

Tasty Black Bean Pumpkin Chili

A hearty, fiber-rich black bean and pumpkin chili simmered in warming fall spices.
This vegan-friendly slow cooker meal is high in protein, low in fat, and perfect for meal prep or weeknight dinners.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: American, Fall Comfort Food, Vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 3 15 oz cans black beans, drained
  • 2 14.5 oz cans diced tomatoes, plain
  • 1 cup pureed pumpkin not pumpkin pie mix
  • 2 cups yellow onion diced (about 1 medium onion)
  • 1 medium yellow bell pepper diced
  • 1 Tbsp chili powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp kosher salt
  • 1/2 tsp coarse ground black pepper
  • Assorted toppings of choice: avocado cherry tomatoes, chopped scallions, cilantro, hot sauce, or shredded cheese and sour cream (or vegan alternatives like cashew sour cream)

Equipment

  • 1 Slow Cooker / Crock-Pot (4-quart or larger)
  • 1 Chef’s Knife
  • 1 Cutting Board
  • 1 Measuring cups and spoons
  • 1 Wooden Spoon or Silicone Spatula

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.