Slow Cooker Pumpkin Black Bean Chili

$- 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) pumpkin puree - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 1 bell pepper (any color), diced - 1 can (14 oz) diced tomatoes with green chilies - 1 cup vegetable broth - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cinnamon - Salt and pepper to taste - 1 tablespoon olive oil For a burst of flavor, consider these optional toppings: - Diced avocado - Fresh cilantro - Sour cream - Shredded cheese Each ingredient plays a key role in making this chili warm and filling. The black beans provide protein and texture. Pumpkin adds creaminess and a slight sweetness. Onions and garlic bring depth, while spices create warmth. Using vegetable broth enhances the overall flavor. Feel free to adjust spices to suit your taste. Add more chili powder for heat or more cumin for earthiness. Topping with avocado and cilantro adds freshness and visual appeal. Enjoy experimenting with different flavors! Start by heating 1 tablespoon of olive oil in a skillet over medium heat. Add 1 medium diced onion. Sauté for about 5 minutes until the onion turns translucent. This step releases the onion's sweetness. After that, add 2 minced garlic cloves. Cook for an additional minute until fragrant. Be careful not to burn the garlic. Stir often to keep it from sticking. Now, it’s time to layer everything in the slow cooker. Start with the sautéed onions and garlic. Next, add 1 can of rinsed black beans, 1 can of pumpkin puree, and 1 can of diced tomatoes with green chilies. Don’t forget the diced carrots and bell pepper. Pour in 1 cup of vegetable broth. Sprinkle in 1 tablespoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of cinnamon. Finally, add salt and pepper to taste. Stir everything together well. This mixing helps the flavors blend nicely. Cover the slow cooker. Set it to low heat for 6-8 hours. If you're in a hurry, set it to high heat for 3-4 hours. The low heat allows flavors to develop fully. Check the chili near the end of cooking. All the vegetables should be tender. Taste it, and adjust the seasoning if needed. Enjoy the rich aroma filling your kitchen! To make your chili pop, try adding a pinch of cayenne pepper. It gives a nice kick. You can also mix in fresh herbs, like cilantro or parsley, for a bright flavor. If you want more depth, use smoked salt instead of regular salt. Adjust the heat by adding more chili powder or diced jalapeños. Start small and taste as you go. If your vegetables are undercooked, check your slow cooker settings. Cooking on high might help. For a bland taste, add more salt or spices. A splash of lime juice can brighten flavors. If your chili is too watery, mix in a tablespoon of cornmeal or masa harina. Let it cook for an extra 15 minutes to thicken. Pair your chili with cornbread or tortilla chips. A simple green salad makes a great side too. Serve the chili in deep bowls for a cozy feel. Top each bowl with avocado, cilantro, sour cream, and cheese for a beautiful presentation. This will invite everyone to dive in! {{image_2}} You can change the beans or veggies to mix up the flavor. If you want, use kidney beans or pinto beans instead of black beans. You can add corn for some sweetness or zucchini for extra veggies. If you like meat, try adding ground turkey or beef. For a plant-based option, use lentils for protein. This chili is all about what you enjoy! Want to cook faster? You can use a stovetop or instant pot. For the stovetop, just heat a large pot over medium heat. Sauté the onion and garlic, then add all the other ingredients. Let it simmer for about 30 minutes. If you prefer the instant pot, combine all the ingredients and cook on high for 10 minutes. Both methods make delicious chili! This pumpkin black bean chili is great for everyone. It's gluten-free and vegan. To keep it healthy, you can use low-sodium vegetable broth. If you're watching calories, skip the cheese and sour cream. You can also use Greek yogurt for a creamy topping that adds protein. This chili fits many diets! To store your leftover chili, cool it down first. Then, use an airtight container. Place it in the fridge if you plan to eat it soon. For longer storage, freeze it. Divide the chili into smaller portions for easy access later. When reheating, use a pot on low heat or the microwave. Stir occasionally to keep the flavors rich. Adding a splash of broth can help restore moisture. When stored in the fridge, your pumpkin black bean chili lasts about 3 to 5 days. In the freezer, it can last up to 3 months. Always check for signs of spoilage. If it has an off smell or unusual color, discard it. Safety first! Enjoy this cozy dish while it’s fresh and delicious. Yes, you can make this chili in advance. It tastes even better after a day. To prep, cook the chili and let it cool. Store it in an airtight container in the fridge. It will last for about three to four days. When ready to eat, reheat it on the stove or in the microwave. Stir well to combine flavors before serving. Absolutely! Freezing this chili is easy. Place it in a freezer-safe container. Leave some space at the top for expansion. It can stay fresh for about three months. To thaw, move it to the fridge overnight. Reheat it on low heat in a pot, stirring often. Add a splash of water or broth if it seems thick. This chili pairs well with many dishes. Try serving it with cornbread for a warm, cozy meal. You can also serve it with a simple salad for freshness. Rice or quinoa make great sides, adding texture and nutrition. For an extra twist, top the chili with avocado, cilantro, sour cream, or cheese. These toppings bring creaminess and flavor to each bite. In this blog post, we explored how to create a delicious pumpkin black bean chili. We discussed the key ingredients, step-by-step cooking instructions, and helpful tips for flavor and troubleshooting. Now, you can confidently cook and customize your chili with various swaps. Remember, storage and reheating techniques can keep your meal fresh. Whether you make it in advance or serve it hot, enjoy the many flavors and textures! Happy cooking!$

Slow Cooker Pumpkin Black Bean Chili

Warm up this fall with our cozy autumn pumpkin black bean chili! This hearty dish combines black beans, pumpkin puree, and vibrant vegetables to create a delicious and nutritious meal. Perfect for slow cooking, it’s easy to prepare and packed with flavor. Explore this simple recipe and discover creative serving ideas with toppings like avocado and cilantro. Click to find the full recipe and enjoy a comforting bowl of chili today!

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Ingredients

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) pumpkin puree

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

1 bell pepper (any color), diced

1 can (14 oz) diced tomatoes with green chilies

1 cup vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cinnamon

Salt and pepper to taste

1 tablespoon olive oil

Optional toppings: avocado, cilantro, sour cream, cheese

Instructions

In a skillet over medium heat, warm the olive oil. Add diced onion and sauté for about 5 minutes until translucent.

Add minced garlic and cook for an additional minute until fragrant.

In the slow cooker, combine the sautéed onions and garlic with the canned black beans, pumpkin puree, diced tomatoes, carrots, bell pepper, vegetable broth, chili powder, cumin, smoked paprika, cinnamon, salt, and pepper.

Stir all the ingredients together until evenly mixed.

Cover the slow cooker and set it on low heat. Cook for 6-8 hours or on high heat for 3-4 hours, until all the vegetables are tender and flavors meld together.

Taste and adjust seasoning if necessary before serving.

Prep Time: 15 min | Total Time: 8 hrs | Servings: 6

- Presentation Tips: Serve the chili in bowls topped with diced avocado, fresh cilantro, a dollop of sour cream, and shredded cheese for an inviting look.