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Cozy Crockpot Pumpkin Chili with White Beans

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This cozy crockpot pumpkin chili with white beans is a dump-and-go recipe that delivers a velvety, smoky, and savory bowl of comfort. Perfect for busy weeknights, it’s packed with protein and fiber, and gets even better the next day.

Ingredients

Scale
  • 1 tablespoon olive oil (optional, for sautéing)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (4 oz) diced green chiles, mild
  • 2 cups vegetable broth (or chicken broth; low-sodium preferred)
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano (Mexican oregano preferred)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Optional toppings: sour cream or Greek yogurt, shredded cheddar cheese, diced avocado, fresh cilantro, sliced jalapeño, crushed tortilla chips

Instructions

  1. Sauté the onion and garlic (optional but recommended): Heat the olive oil in a small skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. (Skip this step if short on time; add raw onion and garlic directly to the crockpot.)
  2. Combine everything in the crockpot: Add the pumpkin puree, drained white beans, fire-roasted diced tomatoes (with their juices), diced green chiles, vegetable broth, chili powder, smoked paprika, cumin, oregano, salt, and pepper. Add the sautéed onion and garlic if used. Stir until the pumpkin is evenly distributed. The chili will look thin at this point.
  3. Cook on low for 6-8 hours or high for 3-4 hours. For best flavor, cook on low. If cooking on high, check at the 3-hour mark; add a splash of broth or water if it looks too dry.
  4. Taste and adjust seasoning: About 30 minutes before serving, taste the chili. Adjust salt, add more chili powder for heat, or stir in a pinch of sugar if the tomatoes are too acidic. (Often an extra 1/4 teaspoon of salt is needed.)
  5. Serve with your favorite toppings: Ladle the chili into bowls and let everyone customize their own. Suggested toppings: Greek yogurt, shredded cheddar, fresh cilantro, diced avocado, crushed tortilla chips.

Notes

For thicker chili, mash about half the beans against the side of the crockpot 30 minutes before serving. Let chili rest for 15-20 minutes before serving to allow flavors to settle. Add a squeeze of fresh lime juice at the end if the chili tastes flat. This chili freezes well for up to 3 months.

Nutrition

Keywords: pumpkin chili, white bean chili, crockpot chili, slow cooker chili, fall chili, vegetarian chili, vegan chili, gluten-free chili, easy chili recipe

Find it online: https://islatable.com/cozy-crockpot-pumpkin-chili-with-white-beans/