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Delicious Pumpkin Chili with Black Beans Slow Cooker

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Looking for a cozy dish that warms you up? My delicious pumpkin chili with black beans in the slow cooker is perfect! This simple recipe combines the rich taste of pumpkin with hearty beans for a filling meal. Whether you're a busy parent or just want an easy dinner, this chili is a hit. Join me as we explore everything from ingredients to tips for the best flavor!

To make your pumpkin chili, you'll need these key items: - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (15 oz) pumpkin puree, packed full of flavor - 1 large onion, finely diced - 2 cloves garlic, minced - 1 bell pepper (any color you adore), diced - 1 can (14 oz) diced tomatoes with green chilies - 1 cup vegetable broth, low-sodium if you like - 2 teaspoons chili powder - 1 teaspoon ground cumin - ½ teaspoon smoked paprika - Salt and freshly ground pepper to taste These ingredients create a base full of flavor and warmth. When serving your chili, consider adding these tasty toppings: - Freshly sliced avocado - Chopped cilantro - A dollop of sour cream - A sprinkle of shredded cheese These toppings add creaminess and freshness to your dish. Feel free to switch things up! Here are some ideas: - Use different beans like kidney beans or pinto beans. - Add corn for a bit of sweetness and crunch. - Toss in some cooked ground turkey or beef for extra protein. These variations keep the chili exciting and cater to your taste! First, gather all your ingredients. You need: - 1 can (15 oz) black beans - 1 can (15 oz) pumpkin puree - 1 large onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 can (14 oz) diced tomatoes with green chilies - 1 cup vegetable broth - 2 teaspoons chili powder - 1 teaspoon ground cumin - ½ teaspoon smoked paprika - Salt and pepper to taste Next, rinse the black beans well. This helps cut down on sodium. Dice the onion and bell pepper into small pieces. Mince the garlic finely. These steps make sure the flavors blend well. In your slow cooker, combine the black beans, pumpkin puree, diced onion, minced garlic, and diced bell pepper. Mix them well. This is your flavor-packed base. Now, pour in the diced tomatoes with their juices. This adds moisture. Then, add the vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together so all the flavors mix. Cover your slow cooker with the lid. Set it to cook on low for 6-8 hours or high for 3-4 hours. The longer you cook it, the better the flavors meld. About 15 minutes before serving, taste your chili. Adjust the seasoning if needed. If it is too thick, add a bit more vegetable broth. Stir gently to mix. When it’s ready, serve it hot. Add optional toppings like sliced avocado, chopped cilantro, sour cream, or shredded cheese. This makes each bowl special. Serve it in bright bowls for a fun touch! To make your pumpkin chili even tastier, think about adding fresh herbs. Fresh cilantro or parsley can brighten the dish. You can also add a splash of lime juice for a zesty twist. If you want more depth, consider using roasted garlic instead of raw. It adds a sweet, rich flavor that pairs well with pumpkin. I love using a slow cooker for this chili. It allows the flavors to blend nicely over time. For best results, choose a slow cooker with a 6-quart capacity. This size gives you enough space without overflowing. Make sure to layer the ingredients. Start with the beans and pumpkin, then add the veggies and broth on top. If you prefer a milder chili, use less chili powder and cumin. You can always add more spice later. For those who love heat, add a pinch of cayenne pepper or diced jalapeños. Remember to taste your chili about 15 minutes before serving. This way, you can adjust the spices to suit your taste. {{image_4}} This pumpkin chili is already vegetarian and can easily be vegan. To keep it vegan, skip any dairy toppings like sour cream or cheese. Instead, use avocado and fresh cilantro for creamy texture. You can also add nutritional yeast for a cheesy flavor without dairy. This way, everyone can enjoy a warm bowl of comfort. While black beans are great, you can use other beans too. Kidney beans, pinto beans, or chickpeas work well. Each bean adds a unique taste and texture. You can swap the diced tomatoes with green chilies for plain diced tomatoes if you prefer less heat. Feel free to include corn for extra sweetness and crunch. It brightens the dish and makes it even more satisfying. If you like heat, add jalapeños or crushed red pepper flakes. These ingredients kick up the spice without overpowering the pumpkin flavor. You can even sprinkle in some cayenne pepper for a fiery touch. Adjust the spice based on your taste. Always start small; you can add more as it cooks. To store leftovers, let the chili cool first. Then, take an airtight container. Scoop the chili into the container. Seal it tightly and place it in the fridge. This way, it stays fresh for up to five days. Always label the container with the date. You can freeze pumpkin chili for later use. Use a freezer-safe container, or heavy-duty freezer bags. Leave some space at the top of the container. This allows for expansion as the chili freezes. It will keep well for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat your chili on the stove or in the microwave. If using the stove, pour the chili into a pot. Heat it over medium until warm, stirring often. For the microwave, place the chili in a bowl. Heat it in short bursts, stirring in between, until hot. Always check the temperature before serving. Yes, you can use fresh pumpkin. First, peel and cube the pumpkin. Then, cook it until soft. You can steam or roast the pieces. Once soft, mash the pumpkin before adding it to your chili. This gives a fresh taste. Just remember, fresh pumpkin may change the cooking time. Pumpkin chili will last about 4 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before putting it in the fridge. If you want to keep it longer, freeze it. It will stay good for up to 3 months in the freezer. Yes, you can add meat to your chili. Ground turkey or beef works great. Brown the meat in a pan first, then mix it in with the other ingredients. This gives your chili extra flavor and protein. Just be sure to adjust cooking times if needed. In this post, we explored how to make pumpkin chili. We covered essential ingredients, tasty toppings, and fun variations. You learned step-by-step instructions for preparing and cooking the chili. Plus, I shared tips for boosting flavors and adjusting spice levels. Now you can create your own unique dish. Enjoy the warmth and comfort of homemade pumpkin chili. It’s simple, flavorful, and fun to make. Grab your ingredients and give it a try!

Ingredients

Essential Ingredients for Pumpkin Chili

To make your pumpkin chili, you'll need these key items:

  1. 1 can (15 oz) black beans, thoroughly drained and rinsed
  2. 1 can (15 oz) pumpkin puree, packed full of flavor
  3. 1 large onion, finely diced
  4. 2 cloves garlic, minced
  5. 1 bell pepper (any color you adore), diced
  6. 1 can (14 oz) diced tomatoes with green chilies
  7. 1 cup vegetable broth, low-sodium if you like
  8. 2 teaspoons chili powder
  9. 1 teaspoon ground cumin
  10. ½ teaspoon smoked paprika
  11. Salt and freshly ground pepper to taste

These ingredients create a base full of flavor and warmth.

Optional Toppings for Serving

When serving your chili, consider adding these tasty toppings:

  1. Freshly sliced avocado
  2. Chopped cilantro
  3. A dollop of sour cream
  4. A sprinkle of shredded cheese

These toppings add creaminess and freshness to your dish.

Suggested Variations

Feel free to switch things up! Here are some ideas:

  1. Use different beans like kidney beans or pinto beans.
  2. Add corn for a bit of sweetness and crunch.
  3. Toss in some cooked ground turkey or beef for extra protein.

These variations keep the chili exciting and cater to your taste!

Step-by-Step Instructions

Preparing the Ingredients

First, gather all your ingredients. You need:

  1. 1 can (15 oz) black beans
  2. 1 can (15 oz) pumpkin puree
  3. 1 large onion, diced
  4. 2 cloves garlic, minced
  5. 1 bell pepper, diced
  6. 1 can (14 oz) diced tomatoes with green chilies
  7. 1 cup vegetable broth
  8. 2 teaspoons chili powder
  9. 1 teaspoon ground cumin
  10. ½ teaspoon smoked paprika
  11. Salt and pepper to taste

Next, rinse the black beans well. This helps cut down on sodium. Dice the onion and bell pepper into small pieces. Mince the garlic finely. These steps make sure the flavors blend well.

Cooking the Chili

In your slow cooker, combine the black beans, pumpkin puree, diced onion, minced garlic, and diced bell pepper. Mix them well. This is your flavor-packed base.

Now, pour in the diced tomatoes with their juices. This adds moisture. Then, add the vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together so all the flavors mix.

Cover your slow cooker with the lid. Set it to cook on low for 6-8 hours or high for 3-4 hours. The longer you cook it, the better the flavors meld.

Final Touches Before Serving

About 15 minutes before serving, taste your chili. Adjust the seasoning if needed. If it is too thick, add a bit more vegetable broth. Stir gently to mix.

When it’s ready, serve it hot. Add optional toppings like sliced avocado, chopped cilantro, sour cream, or shredded cheese. This makes each bowl special. Serve it in bright bowls for a fun touch!

Tips & Tricks

How to Enhance Flavor Profiles

To make your pumpkin chili even tastier, think about adding fresh herbs. Fresh cilantro or parsley can brighten the dish. You can also add a splash of lime juice for a zesty twist. If you want more depth, consider using roasted garlic instead of raw. It adds a sweet, rich flavor that pairs well with pumpkin.

Slow Cooker Recommendations

I love using a slow cooker for this chili. It allows the flavors to blend nicely over time. For best results, choose a slow cooker with a 6-quart capacity. This size gives you enough space without overflowing. Make sure to layer the ingredients. Start with the beans and pumpkin, then add the veggies and broth on top.

Adjusting Spice Levels

If you prefer a milder chili, use less chili powder and cumin. You can always add more spice later. For those who love heat, add a pinch of cayenne pepper or diced jalapeños. Remember to taste your chili about 15 minutes before serving. This way, you can adjust the spices to suit your taste.

Variations

Vegetarian and Vegan Adaptations

This pumpkin chili is already vegetarian and can easily be vegan. To keep it vegan, skip any dairy toppings like sour cream or cheese. Instead, use avocado and fresh cilantro for creamy texture. You can also add nutritional yeast for a cheesy flavor without dairy. This way, everyone can enjoy a warm bowl of comfort.

Alternate Beans and Ingredients

While black beans are great, you can use other beans too. Kidney beans, pinto beans, or chickpeas work well. Each bean adds a unique taste and texture. You can swap the diced tomatoes with green chilies for plain diced tomatoes if you prefer less heat. Feel free to include corn for extra sweetness and crunch. It brightens the dish and makes it even more satisfying.

Spice it Up: Additional Heat Options

If you like heat, add jalapeños or crushed red pepper flakes. These ingredients kick up the spice without overpowering the pumpkin flavor. You can even sprinkle in some cayenne pepper for a fiery touch. Adjust the spice based on your taste. Always start small; you can add more as it cooks.

Storage Info

How to Store Leftovers

To store leftovers, let the chili cool first. Then, take an airtight container. Scoop the chili into the container. Seal it tightly and place it in the fridge. This way, it stays fresh for up to five days. Always label the container with the date.

Freezing Tips for Pumpkin Chili

You can freeze pumpkin chili for later use. Use a freezer-safe container, or heavy-duty freezer bags. Leave some space at the top of the container. This allows for expansion as the chili freezes. It will keep well for up to three months. When you’re ready to eat, thaw it overnight in the fridge.

Reheating Instructions

Reheat your chili on the stove or in the microwave. If using the stove, pour the chili into a pot. Heat it over medium until warm, stirring often. For the microwave, place the chili in a bowl. Heat it in short bursts, stirring in between, until hot. Always check the temperature before serving.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. First, peel and cube the pumpkin. Then, cook it until soft. You can steam or roast the pieces. Once soft, mash the pumpkin before adding it to your chili. This gives a fresh taste. Just remember, fresh pumpkin may change the cooking time.

How long will pumpkin chili last in the fridge?

Pumpkin chili will last about 4 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before putting it in the fridge. If you want to keep it longer, freeze it. It will stay good for up to 3 months in the freezer.

Can I add meat to this pumpkin chili recipe?

Yes, you can add meat to your chili. Ground turkey or beef works great. Brown the meat in a pan first, then mix it in with the other ingredients. This gives your chili extra flavor and protein. Just be sure to adjust cooking times if needed.

In this post, we explored how to make pumpkin chili. We covered essential ingredients, tasty toppings, and fun variations. You learned step-by-step instructions for preparing and cooking the chili. Plus, I shared tips for boosting flavors and adjusting spice levels.

Now you can create your own unique dish. Enjoy the warmth and comfort of homemade pumpkin chili. It’s simple, flavorful, and fun to make. Grab your ingredients and give it a try!

To make your pumpkin chili, you'll need these key items: - 1 can (15 oz) black beans, thoroughly drained and rinsed - 1 can (15 oz) pumpkin puree, packed full of flavor - 1 large onion, finely diced - 2 cloves garlic, minced - 1 bell pepper (any color you adore), diced - 1 can (14 oz) diced tomatoes with green chilies - 1 cup vegetable broth, low-sodium if you like - 2 teaspoons chili powder - 1 teaspoon ground cumin - ½ teaspoon smoked paprika - Salt and freshly ground pepper to taste These ingredients create a base full of flavor and warmth. When serving your chili, consider adding these tasty toppings: - Freshly sliced avocado - Chopped cilantro - A dollop of sour cream - A sprinkle of shredded cheese These toppings add creaminess and freshness to your dish. Feel free to switch things up! Here are some ideas: - Use different beans like kidney beans or pinto beans. - Add corn for a bit of sweetness and crunch. - Toss in some cooked ground turkey or beef for extra protein. These variations keep the chili exciting and cater to your taste! First, gather all your ingredients. You need: - 1 can (15 oz) black beans - 1 can (15 oz) pumpkin puree - 1 large onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced - 1 can (14 oz) diced tomatoes with green chilies - 1 cup vegetable broth - 2 teaspoons chili powder - 1 teaspoon ground cumin - ½ teaspoon smoked paprika - Salt and pepper to taste Next, rinse the black beans well. This helps cut down on sodium. Dice the onion and bell pepper into small pieces. Mince the garlic finely. These steps make sure the flavors blend well. In your slow cooker, combine the black beans, pumpkin puree, diced onion, minced garlic, and diced bell pepper. Mix them well. This is your flavor-packed base. Now, pour in the diced tomatoes with their juices. This adds moisture. Then, add the vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together so all the flavors mix. Cover your slow cooker with the lid. Set it to cook on low for 6-8 hours or high for 3-4 hours. The longer you cook it, the better the flavors meld. About 15 minutes before serving, taste your chili. Adjust the seasoning if needed. If it is too thick, add a bit more vegetable broth. Stir gently to mix. When it’s ready, serve it hot. Add optional toppings like sliced avocado, chopped cilantro, sour cream, or shredded cheese. This makes each bowl special. Serve it in bright bowls for a fun touch! To make your pumpkin chili even tastier, think about adding fresh herbs. Fresh cilantro or parsley can brighten the dish. You can also add a splash of lime juice for a zesty twist. If you want more depth, consider using roasted garlic instead of raw. It adds a sweet, rich flavor that pairs well with pumpkin. I love using a slow cooker for this chili. It allows the flavors to blend nicely over time. For best results, choose a slow cooker with a 6-quart capacity. This size gives you enough space without overflowing. Make sure to layer the ingredients. Start with the beans and pumpkin, then add the veggies and broth on top. If you prefer a milder chili, use less chili powder and cumin. You can always add more spice later. For those who love heat, add a pinch of cayenne pepper or diced jalapeños. Remember to taste your chili about 15 minutes before serving. This way, you can adjust the spices to suit your taste. {{image_4}} This pumpkin chili is already vegetarian and can easily be vegan. To keep it vegan, skip any dairy toppings like sour cream or cheese. Instead, use avocado and fresh cilantro for creamy texture. You can also add nutritional yeast for a cheesy flavor without dairy. This way, everyone can enjoy a warm bowl of comfort. While black beans are great, you can use other beans too. Kidney beans, pinto beans, or chickpeas work well. Each bean adds a unique taste and texture. You can swap the diced tomatoes with green chilies for plain diced tomatoes if you prefer less heat. Feel free to include corn for extra sweetness and crunch. It brightens the dish and makes it even more satisfying. If you like heat, add jalapeños or crushed red pepper flakes. These ingredients kick up the spice without overpowering the pumpkin flavor. You can even sprinkle in some cayenne pepper for a fiery touch. Adjust the spice based on your taste. Always start small; you can add more as it cooks. To store leftovers, let the chili cool first. Then, take an airtight container. Scoop the chili into the container. Seal it tightly and place it in the fridge. This way, it stays fresh for up to five days. Always label the container with the date. You can freeze pumpkin chili for later use. Use a freezer-safe container, or heavy-duty freezer bags. Leave some space at the top of the container. This allows for expansion as the chili freezes. It will keep well for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat your chili on the stove or in the microwave. If using the stove, pour the chili into a pot. Heat it over medium until warm, stirring often. For the microwave, place the chili in a bowl. Heat it in short bursts, stirring in between, until hot. Always check the temperature before serving. Yes, you can use fresh pumpkin. First, peel and cube the pumpkin. Then, cook it until soft. You can steam or roast the pieces. Once soft, mash the pumpkin before adding it to your chili. This gives a fresh taste. Just remember, fresh pumpkin may change the cooking time. Pumpkin chili will last about 4 to 5 days in the fridge. Store it in an airtight container. Make sure it cools down before putting it in the fridge. If you want to keep it longer, freeze it. It will stay good for up to 3 months in the freezer. Yes, you can add meat to your chili. Ground turkey or beef works great. Brown the meat in a pan first, then mix it in with the other ingredients. This gives your chili extra flavor and protein. Just be sure to adjust cooking times if needed. In this post, we explored how to make pumpkin chili. We covered essential ingredients, tasty toppings, and fun variations. You learned step-by-step instructions for preparing and cooking the chili. Plus, I shared tips for boosting flavors and adjusting spice levels. Now you can create your own unique dish. Enjoy the warmth and comfort of homemade pumpkin chili. It’s simple, flavorful, and fun to make. Grab your ingredients and give it a try!

Pumpkin Chili with Black Beans Slow Cooker

Warm up your dinner plans with this delicious Pumpkin Spice Black Bean Chili! This hearty recipe combines black beans and pumpkin puree for a nutritious and flavorful twist on a classic dish. Packed with spices, veggies, and topped with your favorite garnishes, it's perfect for cozy nights. Ready in just a few hours, it's a must-try for chili lovers. Click through to explore this easy recipe and delight your taste buds!
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Ingredients
  

1 can (15 oz) black beans, thoroughly drained and rinsed to reduce sodium

1 can (15 oz) pumpkin puree, packed full of flavor and nutrients

1 large onion, finely diced for a sweet base

2 cloves garlic, minced for aromatic depth

1 bell pepper (any color you adore), diced for sweetness and crunch

1 can (14 oz) diced tomatoes with green chilies for a zesty kick

1 cup vegetable broth, low-sodium if preferred for healthier option

2 teaspoons chili powder, to bring the heat

1 teaspoon ground cumin for earthy undertones

½ teaspoon smoked paprika for a delightful smoky flavor

Salt and freshly ground pepper to taste, enhancing all the flavors

Optional toppings: freshly sliced avocado, chopped cilantro, a dollop of sour cream, or a sprinkle of shredded cheese for added decadence

Instructions
 

In a slow cooker, start by mixing together the drained black beans, pumpkin puree, diced onion, minced garlic, and diced bell pepper. This forms your hearty base.

    Pour in the can of diced tomatoes along with their juices, which helps to maintain moisture throughout the cooking process. Then, add the vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.

      Using a large spoon, stir all the ingredients together well, ensuring that they are fully combined and evenly distributed.

        Cover the slow cooker with its lid, and set it to cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking time will meld the flavors beautifully.

          About 15 minutes before you plan to serve, taste your chili and adjust the seasoning as needed. If the chili seems too thick for your liking, gradually stir in additional vegetable broth until you achieve your desired consistency.

            Serve your deliciously fragrant chili hot, garnished generously with optional toppings such as slice of creamy avocado, chopped fresh cilantro, a dollop of sour cream, or a sprinkle of shredded cheese for an extra treat.

              Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6

                - Presentation Tips: Serve the chili in vibrant bowls, and arrange the toppings artistically on the side, allowing each guest to customize their bowl to their liking. This adds a personal touch and makes for an appealing display.

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