Slow cooker black bean pumpkin chili is the perfect weeknight dinner to make this fall. It’s packed with fiber and protein from black beans, and the creamy pumpkin puree base makes this fall comfort food hearty and filling. The festive orange and black colors make it a great addition to a Halloween party, too!
Making this chili brings back memories of the great time I had at the Fresh Thyme Farmer’s Market a couple of years ago. Samples of this slow cooker black bean pumpkin chili were served, and it was so popular, we couldn’t keep the sample cups filled quickly enough!
What can I say? Pumpkin and black beans taste fantastic together.
It’s a very comforting, hearty chili, which is probably one of the biggest reasons for its popularity. The farmer’s market was in late September, with a chill in the air that day. Flocks of people stood in line, waiting to warm up with a sample of the chili. Another great feature of the pumpkin chili is the convenience in making it. Slow cooker dinners like this one are a huge time saver on busy nights.
Of course, it can be made on a stove top, too. Just place the ingredients into a large pot and let it simmer on low heat for an hour or so.
Whether you make it on the stove top or you use a slow cooker, this meal comes together very easily. If you’d like to add some meat, that’s totally doable. You can brown a pound of ground meat along with the onions and peppers.
Here’s the recipe for the slow cooker black bean pumpkin chili. Enjoy!
Here are a few more fall recipes to make in a slow cooker that I think you will enjoy:
You can find more great recipes like this on my Pinterest boards!
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