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.

Ingredients needed to make the delicious slow cooker black bean pumpkin chili.

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.

Be sure to use 100% pure pumpkin in this chili, not pumpkin pie filling.

Here’s the recipe for the slow cooker black bean pumpkin chili. Enjoy!

Heather Tallman

Total Servings 6

Slow Cooker Black Bean Pumpkin Chili

This meatless slow cooker chili is packed with fiber and protein. It’s festive colors make it perfect to serve for Halloween dinner.

10 minPrep (inc. refrigeration & rest time)

5 hrCook Time

5 hr, 10 Total Time

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Ingredients

• 2 TB olive oil
• 1 onion
• 1 sweet bell pepper (yellow or orange)
• 3 cloves garlic, minced
• 2 (15 oz) cans black beans, rinsed and drained (or 1 bag of black beans soaked and cooked)
• 15 oz can pumpkin puree (not pie filling)
• 14 oz can 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. Heat the olive oil in a medium sauce pan over medium heat. Saute the onion, pepper and garlic 3-5 minutes, or until softened.
2. Add the mixture to a 4-quart or larger slow cooker, along with all remaining ingredients.
3. Cook on low 4-6 hours.
4. Garnish with sour cream and slices of avocado.

Cuisine: Main Dish | Recipe Type: Slow Cooker

Important Notes

This is a vegetarian recipe, but feel free to add a pound of ground meat to it. Just brown it in the first step, along with the onion, peppers, and garlic.

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Here are a few more fall recipes to make in a slow cooker that I think you will enjoy:

5 Fall Slow Cooker Recipes to Warm You Up

Cinnamon Spiced Slow Cooker Beans

Slow Cooked Green Chile Chicken

You can find more great recipes like this on my Pinterest boards!

Use these pinnable images to save this recipe to your favorite dinner board on Pinterest!