Slow Cooker Pumpkin Black Bean Nacho Chili
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4 servings
  • 1 tsp oil
  • 6 garlic cloves, chopped
  • ½ onion, chopped
  • 2.5 cups cooked black beans
  • 1 cup pumpkin puree ( NOT pumpkin pie filling)
  • 1 + ⅓ cup tomato puree (you can use fresh or cans)
  • 2 serrano peppers or as per taste, ground to paste
  • Salt to taste
  • 2 tsp cumin powder
  • 2 cups water
  • 1 tsp red chili powder
  • 1 cup MorningStar Farms Griller Crumbles for meatless option
  • ½ tsp cinnamon powder
  • Shredded cheese for topping
  • Chopped onion for topping
  • Tortilla chips
  • Tomatoes chopped for topping
  1. In a skillet, add 1 tsp oil. Once warm, add garlic & onion and saute for 4-6 mins. Now in the bowl of your slow cooker, add this sauteed mix along with black beans, pumpkin puree, tomato puree, serrano pepper paste, salt, cumin, water, red chili powder. Cover and cook on high for 1.5 - 2.5 hours.
  2. Uncover and using a hand blender, blend until coarsely smooth. Now add Morning Star Griller Crumbles and cinnamon and some more water if too thick. Cover and cook on high for another ½ hour or so. Taste and adjust seasonings.
  3. To serve, in a plate lay tortilla chips. Top them with warm pumpkin black bean chili, shredded cheese, tomatoes, onions & enjoy!
If you want to cook it faster, instead of slow cooker cook it on stove top in a pot and after adding all the ingredients cook for 1-1.5 hours on low heat.
Recipe by Naive Cook Cooks at