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Creamy Crockpot Pumpkin Chili with Black Beans – Easy

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This creamy crockpot pumpkin chili with black beans is a hearty, hands-off meal that’s naturally vegan and dairy-free. The pumpkin melts into a velvety broth, while black beans and warm spices create a deeply satisfying comfort food.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree (100% pure pumpkin)
  • 1 can (15 oz) fire-roasted diced tomatoes (with juices)
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 2 cups vegetable broth (low-sodium recommended)
  • 1 cup canned coconut milk, full-fat
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Lime wedges (for garnish)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Sauté the aromatics: Heat olive oil in a medium skillet over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds more, just until fragrant. Scrape into the bottom of a 6-quart slow cooker.
  2. Add the pumpkin and tomatoes: Spoon pumpkin puree into the slow cooker on top of the onions and garlic. Add the entire can of fire-roasted diced tomatoes, juices and all. Stir gently to combine.
  3. Stir in the beans and broth: Add drained and rinsed black beans, then pour in vegetable broth. Stir well. The mixture will be soupy but will thicken as it cooks.
  4. Add the seasonings: Sprinkle chili powder, cumin, smoked paprika, oregano, garlic powder, cayenne (if using), salt, and pepper over the top. Stir thoroughly to distribute evenly.
  5. Pour in the coconut milk: Stir the can of coconut milk well before measuring. Pour into the slow cooker and stir one final time.
  6. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. About 30 minutes before serving, stir and taste. Adjust salt, pepper, or chili powder as needed.
  7. Finish and serve: Ladle chili into bowls and top with garnishes. Squeeze lime juice over each serving. Serve with tortilla chips or crusty bread.

Notes

Don’t skip sautéing the onions and garlic; raw onion can leave a harsh bite. Full-fat coconut milk is essential for creaminess; light coconut milk will result in a thin chili. Let chili rest for 10-15 minutes before serving to allow starches to thicken. Season in layers and adjust at the 5-hour mark. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin chili, crockpot chili, black bean chili, vegan chili, dairy-free chili, slow cooker chili, fall chili, easy chili recipe

Find it online: https://leilameals.com/creamy-crockpot-pumpkin-chili-with-black-beans-easy/