Black bean pumpkin chili is a rich, hearty chili, packed with fall flavor. Fall squash makes an appearance in the slow cooker chili as well as in my easy side dish recipe for spaghetti squash saute. This easy meatless chili recipe can be made in a slow cooker or multicooker, such as an Instant Pot.

Fresh Thyme Farmers Market has come to Indiana and I am very excited about it! Finally, I have more choices in the area I live in and the prices and selection are incredible. If you are looking for healthy, fresh produce, organic foods, gluten-free/vegan variety and an all around NEW shopping experience, then Fresh Thyme Farmers Market is the place for you.

Before the rush…

The one-on-one interaction with shoppers is the best part!

I gave away 4- $25 FTFM gift cards to lucky shoppers!

My “free” help. Plus- he is a great helper!

I have enjoyed cooking my recipes for the guests of Fresh Thyme Farmers Market at the Greenwood location since they opened and now I will be feeding the guests at the 2 NEW Fresh Thyme Farmers Markets in Indianapolis, on 82nd and 86th streets.

I decided to make 2 very FALL themed dinner recipes this time, focusing on seasonal ingredients like spaghetti squash and pumpkin. You will find the recipes below.

 Spaghetti Squash Saute

Inspired by White on Rice Couple

Recipe HERE– I used ground sausage, fresh herbs and dusted the top with Parmesan cheese and fresh cracked pepper. This would be great topped with a chunky marinara sauce, I think! Also, I roasted my spaghetti squash ahead of time, allowed it to cool and drained it a bit. Spaghetti squash can put off a bit of liquid as it cools. Pressing quickly in a colander before storing is a must. After it cooled, I spread it out in a shallow pan, covered and refrigerated until used.

In the skillet

The other fall inspired recipe is a meatless, slow cooker black bean pumpkin chili.

Nothing says fall more to me than pumpkin recipes, and the creamy pumpkin adds flavor and texture to this meatless chili recipe. Black bean pumpkin chili is perfect for a weeknight dinner, or make some for the kids to have before Trick or Treating. Maybe they will be too full from the chili to eat their candy straight from the bag.;)

Whether you make it on the stove top or you use a slow cooker or Instant Pot, this pumpkin chili recipe comes together very quickly. If you don’t want it for a meatless meal, you can easily add in a pound of ground meat too. Just brown with the onions and peppers.

Heather Tallman

Total Servings 6 servings

Slow Cooker or Instant Pot Black Bean Pumpkin Chili

A hearty, meatless chili packed with pumpkin flavor and fiber-filled black beans.

10 minPrep (inc. refrigeration & rest time)

4 hrCook Time

4 hr, 10 Total Time

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Ingredients

• 2 TB olive oil
• 1 onion
• 1 sweet pepper (yellow or orange)
• 3 cloves garlic, chopped
• 2 cans black beans, rinsed and drained (or 1 bag of black beans soaked and cooked)
• 1 15 oz can pure pumpkin puree (not pie filling)
• 1 14 oz can of petite diced Red Gold Tomatoes
• 3 C vegetable stock or broth
• 2 tsp dried parsley
• 2 tsp chili powder
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1/2 tsp kosher salt or to taste (taste as you go)

Instructions

1. In a large, heavy bottomed pot or using the saute function of your multicooker, saute the onion, pepper and garlic in olive oil until softened.
2. Add remaining ingredients to the slow cooker or multicooker.
3. Set the slow cooker or multicooker to slow cook on low for 4-6 hours.
4. Garnish with sour cream and diced avocado.

Cuisine: Main Dish |

7.6.6

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