Slow Cooker Pumpkin Chili

As the leaves begin to change and the air turns crisp, there’s nothing quite like a warm bowl of Slow Cooker Pumpkin Chili to comfort the soul. I remember the first time I made this dish; it was a chilly autumn evening, and I was craving something hearty yet unique. The idea of blending the robust flavors of chili with the smooth sweetness of pumpkin intrigued me. It seemed like the perfect dish to welcome the fall season. Little did I know that this savory-sweet combination would quickly become a staple in my kitchen, perfect for cozy gatherings or quiet nights in.

What I love most about this Slow Cooker Pumpkin Chili is how effortlessly it comes together. Simply toss all the ingredients into the slow cooker, and you can go about your day while the flavors meld beautifully. The scent wafting through the house as it cooks is enough to make anyone’s mouth water. And when it’s ready, a warm bowl topped with avocado or a dollop of yogurt is the perfect way to end a long day.

This recipe has a unique twist that sets it apart from traditional chili, thanks to the addition of pumpkin puree. Not only does it add a lovely autumnal flavor, but it also gives the chili a rich, creamy texture without being heavy. It’s a dish that brings warmth, nourishment, and a touch of seasonal magic, making it a must-try for anyone looking to embrace the fall flavors.

What to Gather for Slow Cooker Pumpkin Chili

The ingredients for Slow Cooker Pumpkin Chili create a delightful blend of savory and sweet. Each component plays a crucial role in building flavor and texture. The key players like pumpkin puree and black beans not only enrich the dish but also offer a hearty satisfaction. Let’s take a look at what you’ll need!

• 1 onion, diced – Adds a base of flavor to the chili, creating a delicious aromatic backdrop.
• 28 ounces crushed tomatoes, canned – Provides the essential tomato flavor and a rich, saucy texture.
• 28 ounces black beans, canned, drained – A great source of protein and fiber, adding heartiness to the dish.
• 1 carrot, shredded – Gives a slight sweetness and crunch, complementing the chili’s overall taste.
• 1 bell pepper, diced – Offers a fresh, crisp texture and vibrant color to the dish.
• 1 jalapeño, veins and seeds removed, minced – Adds a kick of heat to balance the flavors; adjust to your spice preference.
• 2 garlic cloves, minced – Infuses deep, aromatic flavor that enhances all other ingredients.
• 1 1/2 cups pumpkin puree – The star of the dish, lending creaminess and a subtle sweetness.
• 1 cup vegetable broth, low-sodium – Serves as the cooking liquid, ensuring the chili is not too thick.
• 2 tablespoons chili powder – A key spice that gives the chili its characteristic flavor and warmth.
• 1 teaspoon pumpkin pie spice – Adds a unique fall flavor profile that brightens the dish.
• 1 teaspoon kosher salt – Enhances all the flavors, making each ingredient pop.
• 1/2 teaspoon black pepper – Introduces a subtle heat and depth of flavor.

Recipe Steps for Slow Cooker Pumpkin Chili

Now that you have all the ingredients gathered, let’s jump into the simple steps to create your Slow Cooker Pumpkin Chili. The beauty of this recipe lies in its ease and the wonderful aromas that fill your kitchen as it cooks.

1. Start by preparing your ingredients. Chop the onion, carrot, bell pepper, and jalapeño, and set them aside. The vibrant colors of these vegetables will make your chili visually appealing.
2. In a large mixing bowl, combine all the prepped ingredients: the chopped onion, carrot, bell pepper, and jalapeño. This mix will create a flavorful base that enhances the chili.
3. Next, add the crushed tomatoes, drained black beans, pumpkin puree, and vegetable broth to the bowl. Stir everything together until well combined. The bright orange of the pumpkin puree will make the mixture look incredible.
4. In a separate small bowl, mix the chili powder, pumpkin pie spice, kosher salt, and black pepper. This spice blend is what gives your chili its unique flavor. Sprinkle it over the vegetable and bean mixture.
5. Now, transfer everything into your slow cooker. Make sure to scrape the bowl to get every last bit of goodness. The slow cooker will allow these flavors to meld beautifully.
6. Cover the slow cooker and set it to cook on low for 5 to 6 hours or high for 2 to 3 hours. During this time, the ingredients will transform into a thick, hearty chili.
7. As the cooking time nears its end, check the chili for doneness. It should be bubbling and have thickened. Give it a gentle stir to ensure everything is well combined.
8. Once it’s ready, serve your Slow Cooker Pumpkin Chili hot, garnished with a dollop of Greek yogurt or sliced avocado. These toppings add a lovely creaminess that complements the chili.
9. Enjoy your masterpiece! This dish is perfect for a cozy meal at home, and leftovers taste even better the next day.

Recipe Notes about Slow Cooker Pumpkin Chili

Here are some helpful tips to make your Slow Cooker Pumpkin Chili even better!

• Storage: This chili stores well in an airtight container in the fridge for up to 5 days.
• Freezing: You can freeze leftovers for up to 3 months. Just thaw and reheat when you’re ready to enjoy.
• Pairing: Serve with crusty bread, corn muffins, or a simple salad for a complete meal.
• Variations: Mix in other vegetables like zucchini or spinach for added nutrition and flavor.
• Garnishes: Experiment with garnishes such as shredded cheese, cilantro, or lime wedges to enhance each bowl.

Serving Ideas for Slow Cooker Pumpkin Chili

When it comes to serving your Slow Cooker Pumpkin Chili, the possibilities are endless. Here are some creative ideas:

• Garnish with Fresh Ingredients: Top each bowl with fresh cilantro or a squeeze of lime for a zesty kick.
• Serve with Cornbread: The sweetness of cornbread pairs perfectly with the spiced chili, making it a classic combination.
• Make it a Meal: Add a side of rice or quinoa to make it a more filling dinner option.
• Perfect for Parties: This chili is ideal for potlucks or gatherings. Set up a chili bar with various toppings and let guests customize their bowls.
• Seasonal Celebrations: Serve it at fall gatherings or Thanksgiving as a delicious alternative to traditional dishes.
• Storage Tips: Leftovers can easily be reconstituted with a bit of broth if they thicken too much in the fridge.

FAQ

Conclusion

The Slow Cooker Pumpkin Chili combines the warmth of traditional chili with the unique sweetness of pumpkin, creating a dish that’s both nourishing and comforting. Whether you’re gathered with friends or enjoying a cozy night at home, this chili is bound to impress. So why not give it a try? You’ll love the flavors and the ease of preparation!

Slow Cooker Pumpkin Chili

The ultimate comfort food, Slow Cooker Pumpkin Chili combines warm spices and creamy pumpkin for a cozy bowl of goodness. Perfect for chilly evenings or festive gatherings, this easy weeknight dinner is packed with flavor and nutrition. Make it tonight and enjoy the warmth of fall!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 onion diced
• 28 ounces crushed tomatoes canned
• 28 ounces black beans canned, drained
• 1 carrot shredded
• 1 bell pepper diced
• 1 jalapeño veins and seeds removed, minced
• 2 garlic cloves minced
• 1.5 cups pumpkin puree
• 1 cup vegetable broth low-sodium
• 2 tablespoons chili powder
• 1 teaspoon pumpkin pie spice
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Equipment

• Wooden Spoon
• Slow Cooker
• Chef's Knife
• Cutting Board

Method

 

1. Start by preparing your ingredients. Chop the onion, carrot, bell pepper, and jalapeño, and set them aside. The vibrant colors of these vegetables will make your chili visually appealing.
2. In a large mixing bowl, combine all the prepped ingredients: the chopped onion, carrot, bell pepper, and jalapeño. This mix will create a flavorful base that enhances the chili.
3. Next, add the crushed tomatoes, drained black beans, pumpkin puree, and vegetable broth to the bowl. Stir everything together until well combined. The bright orange of the pumpkin puree will make the mixture look incredible.
4. In a separate small bowl, mix the chili powder, pumpkin pie spice, kosher salt, and black pepper. This spice blend is what gives your chili its unique flavor. Sprinkle it over the vegetable and bean mixture.
5. Now, transfer everything into your slow cooker. Make sure to scrape the bowl to get every last bit of goodness. The slow cooker will allow these flavors to meld beautifully.
6. Cover the slow cooker and set it to cook on low for 5 to 6 hours or high for 2 to 3 hours. During this time, the ingredients will transform into a thick, hearty chili.
7. As the cooking time nears its end, check the chili for doneness. It should be bubbling and have thickened. Give it a gentle stir to ensure everything is well combined.
8. Once it's ready, serve your Slow Cooker Pumpkin Chili hot, garnished with a dollop of Greek yogurt or sliced avocado. These toppings add a lovely creaminess that complements the chili.
9. Enjoy your masterpiece! This dish is perfect for a cozy meal at home, and leftovers taste even better the next day.

Notes

Here are some helpful tips to make your Slow Cooker Pumpkin Chili even better!

• Storage: This chili stores well in an airtight container in the fridge for up to 5 days.
• Freezing: You can freeze leftovers for up to 3 months. Just thaw and reheat when you’re ready to enjoy.
• Pairing: Serve with crusty bread, corn muffins, or a simple salad for a complete meal.
• Variations: Mix in other vegetables like zucchini or spinach for added nutrition and flavor.
• Garnishes: Experiment with garnishes such as shredded cheese, cilantro, or lime wedges to enhance each bowl.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!