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Creamy Slow Cooker Pumpkin Black Bean Chili

Creamy Slow Cooker Pumpkin Black Bean Chili - featured image
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A hearty, plant-based chili that uses pumpkin puree to create a velvety, luxurious texture without dairy. This slow cooker recipe is easy to prepare, packed with fiber and protein, and perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 1–2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can 100% pure pumpkin puree
  • 1 (15-ounce) can tomato sauce
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 (32-ounce) carton low-sodium vegetable broth
  • 2 teaspoons smoked paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt (or to taste)
  • Black pepper, to taste
  • 1 ounce dark chocolate, chopped
  • 1 tablespoon lime juice

Instructions

  1. Heat olive oil in a skillet over medium heat. Sauté diced onions for 5 minutes until translucent, then add minced garlic and cook for 1 minute until fragrant.
  2. Transfer the onion and garlic mixture to a 6-quart slow cooker.
  3. Add the drained black beans, kidney beans, pumpkin puree, tomato sauce, diced tomatoes (with juice), and vegetable broth to the slow cooker. Stir to combine.
  4. Sprinkle smoked paprika, cumin, chili powder, salt, and black pepper over the mixture. Add the chopped dark chocolate. Stir until spices are evenly distributed.
  5. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
  6. For a creamier texture, use an immersion blender to puree about one-third of the chili directly in the pot, or blend a cup of chili separately and stir it back in.
  7. Stir in the lime juice. Taste and adjust salt or spice levels as needed.
  8. Serve hot with desired toppings such as sour cream, cilantro, cheese, or avocado.

Notes

The pumpkin puree must be 100% pure pumpkin, not pie filling. Smoked paprika is essential for depth of flavor. If the chili is too thin, cook uncovered for the last 30 minutes. If too sweet, balance with extra lime juice or vinegar. The dark chocolate adds richness without tasting like dessert.

Nutrition

Keywords: slow cooker chili, pumpkin chili, black bean chili, vegetarian chili, vegan chili, fall recipes, comfort food, healthy dinner, gluten-free chili

Find it online: https://zestynora.com/creamy-slow-cooker-pumpkin-black-bean-chili/