Go Back
Slow Cooker Pumpkin Chili

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
Cook Time 2 hours
Total Time 2 hours 10 minutes
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.