Description
This Slow Cooker Pumpkin Chili is a hearty and comforting dish perfect for cooler months, combining the creamy richness of pumpkin puree with nutritious beans and a blend of warm spices. It’s an easy, hands-off recipe that simmers all day to develop deep, flavorful layers, making it ideal for busy days or cozy dinners.
Ingredients
Scale
Vegetables & Beans
- ½ white onion, diced
- 3 (15 oz) cans chili beans
- 1 (15 oz) can pure canned pumpkin puree
- 1 (15 oz) can black beans, drained
Spices & Seasonings
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon pumpkin pie spice
Garnish & Serving
- Freshly minced parsley (for garnish)
- Baguette slices (optional, for serving)
Instructions
- Combine Ingredients: Add the diced white onion, chili beans, pumpkin puree, black beans, tomato paste, chili powder, garlic powder, salt, black pepper, and pumpkin pie spice to your slow cooker. Stir thoroughly to combine all ingredients evenly.
- Cook: Cover the slow cooker and set it to cook on HIGH for 4 hours or on LOW for 8 hours. Make sure to stir the chili halfway through the cooking process to ensure even cooking and flavor distribution.
- Serve: Once the chili is cooked, taste and adjust salt if necessary. Ladle the chili into bowls, garnish with freshly minced parsley, and serve alongside baguette slices if desired, to soak up the delicious sauce.
Notes
- For a spicier chili, add a pinch of cayenne pepper or a diced jalapeño when combining ingredients.
- The chili can be made a day ahead; flavors will deepen overnight in the refrigerator.
- Leftovers keep well in the fridge for up to 4 days or can be frozen for up to 3 months.
- Use gluten-free baguette or bread to keep this dish gluten-free if needed.
- To make this vegan, check the ingredients on tomato paste and beans to ensure no animal products are included.
