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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
Cook Time 6 minutes
Total Time 6 minutes
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.