Print

Cozy Slow Cooker Pumpkin White Bean Chili

pumpkin white bean chili - featured image
Print Recipe

A hearty, savory, and surprisingly rich vegetarian chili made with pumpkin purée and white beans. This dump-and-go slow cooker recipe is vegan, gluten-free, and packed with flavor, proving that healthy comfort food can be incredibly satisfying.

Ingredients

Scale
  • 1 (15-ounce) can 100% pure pumpkin purée (not pumpkin pie filling)
  • 2 (15-ounce) cans cannellini or great northern beans, rinsed and drained (or 1 cup dried beans, soaked overnight)
  • 3 cups low-sodium vegetable broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes (fire-roasted preferred), with juices
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 tablespoon apple cider vinegar
  • Optional toppings: fresh cilantro, diced avocado, lime wedges, vegan sour cream, crispy tortilla strips

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic. If using dried beans, ensure they have been soaked overnight and drained.
  2. Sauté the onion (optional but recommended): In a small skillet over medium heat, add 1 tablespoon olive oil. Cook the diced onion for about 5 minutes until soft and translucent. Add the garlic for the last 30 seconds.
  3. Combine in the slow cooker: Add the sautéed onion and garlic (or raw, if skipping) to the slow cooker. Pour in the pumpkin purée, diced tomatoes with their juices, and vegetable broth. Stir to combine.
  4. Add the beans and spices: Add the rinsed white beans (or soaked dried beans), chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir until the spices are evenly distributed.
  5. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. If using dried beans, cook on low for at least 7 hours. The chili is done when the beans are tender and the chili has thickened.
  6. Finish with vinegar: About 10 minutes before serving, stir in the apple cider vinegar. Taste and adjust salt and pepper if needed.
  7. Rest and serve: Let the chili sit for about 10 minutes off the heat. Ladle into bowls and add desired toppings.

Notes

Do not skip the apple cider vinegar—it brightens the flavors. Start with 1 teaspoon of salt and adjust at the end, as canned beans and broth vary in sodium. If the chili is too thin, mash some beans against the side of the slow cooker or cook uncovered for 30 minutes. For a stovetop version, sauté onion and garlic in a large pot, add remaining ingredients, bring to a boil, then simmer for 45 minutes to 1 hour. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: slow cooker chili, pumpkin chili, white bean chili, vegetarian chili, vegan chili, gluten-free chili, healthy chili, fall recipe, comfort food, dump and go

Find it online: https://breezybake.com/cozy-slow-cooker-pumpkin-white-bean-chili/