Cozy Autumn in a Bowl: Slow Cooker Pumpkin Chili Adventure

As the leaves turn and the air crisps, I find myself craving a bowl that embodies the essence of fall. This slow cooker pumpkin chili is a surprisingly delightful twist on traditional chili, blending the earthiness of pumpkin with hearty beans and smoky spices. It’s a dish that fills the home with a warm, spicy aroma that instantly signals comfort has arrived.

What makes this recipe stand out is its hands-off approach. Set it to slow cook in the morning, and by dinner, the flavors meld into a velvety, nourishing meal. Plus, the pumpkin adds a subtle sweetness that balances out the heat and tang.

Slow Cooker Pumpkin Chili

This pumpkin chili is made with hearty beans, diced pumpkin, and smoky spices, cooked slowly to develop rich, soothing flavors. The dish results in a thick, velvety chili with a vibrant color and a balance of sweetness and spice, perfect for a cozy fall meal.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 can (15 oz) Black beans drained and rinsed
• 1 can (15 oz) Kidney beans drained and rinsed
• 1 cup Diced pumpkin fresh or canned
• 1 can (14.5 oz) Diced tomatoes
• 1 cup Vegetable broth
• 2 tablespoons Chili powder
• 1 teaspoon Ground cumin
• 1/2 teaspoon Smoked paprika
• Salt to taste Salt
• Black pepper to taste Black pepper
• 1 tablespoon Olive oil
• 1 clove Garlic minced
• 1 medium Yellow onion diced

Equipment

• Slow Cooker
• Cutting board
• Chef’s knife
• Measuring spoons
• Wooden spoon or spatula

Method

 

1. Heat olive oil in a skillet over medium heat, then add diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Transfer the cooked onions and garlic to the slow cooker, spreading them evenly.
3. Add the diced pumpkin, drained beans, diced tomatoes, and vegetable broth to the slow cooker.
4. Stir in chili powder, ground cumin, smoked paprika, salt, and black pepper to evenly coat the ingredients.
5. Cover the lid and set the slow cooker to low. Let it cook undisturbed for 6 hours, until the pumpkin is tender and the flavors meld together.
6. Once cooked, open the lid and give the chili a gentle stir, checking the consistency. If desired, mash some pumpkin pieces to thicken the dish slightly.
7. Taste and adjust seasoning with additional salt or pepper if needed.
8. Spoon the hot pumpkin chili into bowls and serve, garnished with your favorite toppings like sour cream, shredded cheese, or fresh herbs if desired.

Notes

For a creamier texture, mash some of the pumpkin after cooking. This dish pairs well with cornbread or crusty bread.

Every spoonful is a reminder that simple ingredients can come together in unexpected ways to create something memorable. It’s perfect for busy days when you want something wholesome without fuss. Plus, the gentle simmer makes your kitchen smell like a cozy patch of autumn woods.

As the season wanes, this chili becomes more than just a meal — it’s a quiet celebration of fall’s bounty. A bowl of this can turn any day into a small escape to a crisp, pumpkin-lit landscape.