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Pumpkin Chili in Slow Cooker

This pumpkin chili combines hearty beans and smooth pumpkin puree with warm spices, simmered slowly to develop rich, layered flavors. The dish has a thick, velvety texture with a spicy aroma and vibrant orange color, showcasing a seasonal twist on classic chili. It results in a comforting, hearty bowl that is both creamy and flavorful.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon olive oil for sautéing
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 cup pumpkin puree unsweetened
  • 2 cups vegetable broth
  • 2 cans black beans drained and rinsed
  • 1 tablespoon chili powder adjust to taste
  • 1/2 teaspoon cayenne pepper adjust for heat level
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

Equipment

  • Slow Cooker
  • Vegetable Peeler

Method
 

  1. Heat the slow cooker and add a splash of olive oil. Sauté the diced onion until it becomes translucent and fragrant, about 3-4 minutes.
  2. Add the minced garlic to the onion and cook for another minute, until fragrant and slightly golden.
  3. Stir in the pumpkin puree, vegetable broth, chili powder, cumin, cayenne pepper, and a pinch of salt and pepper, mixing well to combine and dissolve the spices.
  4. Drain and rinse the black beans, then add them to the slow cooker mixture, stirring to distribute evenly.
  5. Cover the slow cooker and set it to low. Let the chili simmer for about 4 hours, allowing flavors to meld and the chili to thicken. During cooking, you can gently stir once or twice if needed.
  6. Once cooked, taste and adjust seasoning with more salt, pepper, or spices as desired.
  7. Serve the pumpkin chili hot, garnished with your favorite toppings like chopped cilantro, sour cream, or shredded cheese if desired. Enjoy the rich, velvety texture and flavorful, spicy aroma.