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Easy Slow Cooker Pumpkin White Bean Chili

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A hearty, creamy chili made with pumpkin puree and white beans, slow-cooked to perfection. The pumpkin adds a subtle sweetness that balances the smoked paprika and cumin, creating a rich, satisfying meal that’s perfect for fall.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey or lean ground beef
  • 1 can (15 ounces) pumpkin puree
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 2 cups low-sodium chicken or vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar cheese, sliced avocado, fresh cilantro, diced red onion, crushed tortilla chips, lime wedges

Instructions

  1. Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until the onion is translucent and starting to brown at the edges. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Brown the meat. Push the onions and garlic to the side of the skillet and add the ground turkey or beef. Break it up with your wooden spoon and let it cook undisturbed for about 3 minutes to get some browning. Then stir and continue cooking until the meat is no longer pink, about 5 to 7 minutes total. If there’s excess fat, drain it off.
  3. Transfer to the slow cooker. Scrape the meat and onion mixture into your slow cooker.
  4. Add the pumpkin, beans, and tomatoes. Spoon in the pumpkin puree, the drained and rinsed white beans, and the can of fire-roasted diced tomatoes (undrained). Give everything a quick stir to combine.
  5. Add the broth and tomato paste. Pour in the chicken or vegetable broth and add the tomato paste. Stir until the tomato paste is mostly dissolved.
  6. Season it up. Add the chili powder, smoked paprika, cumin, dried oregano, salt, and black pepper. Stir everything together until the spices are evenly distributed.
  7. Cook low and slow. Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  8. Taste and adjust. About 30 minutes before serving, give the chili a taste. Adjust seasoning as needed. For a thicker chili, leave the lid off for the last 30 minutes.
  9. Serve with your favorite toppings. Ladle the chili into bowls and let everyone customize their own.

Notes

For best flavor, make a day ahead and reheat. Use 100% pure pumpkin puree, not pumpkin pie filling. For a thicker chili, leave the lid off for the last 30 minutes of cooking or mash some beans against the side of the slow cooker.

Nutrition

Keywords: slow cooker chili, pumpkin chili, white bean chili, fall chili, easy chili recipe, gluten-free chili, dairy-free chili

Find it online: https://bakebeam.com/easy-slow-cooker-pumpkin-white-bean-chili/