If you’re looking for a cozy, comforting dish that’s perfect for chilly evenings, the Slow Cooker Pumpkin Chili Recipe is an absolute must-try. This vibrant chili offers a wonderful twist on the traditional recipe by incorporating creamy pumpkin puree, which adds a subtle sweetness and silky texture that perfectly balances the bold spices and hearty beans. It’s simple to make, incredibly flavorful, and just the kind of meal that warms your soul from the very first spoonful.
Ingredients You’ll Need
Gathering the right ingredients for this chili is a breeze, and each one plays a vital role in creating the delicious, rich flavors and textures you’ll love. From the creamy pumpkin puree that adds depth and a hint of subtle sweetness to the combination of beans that pack in protein and heartiness, every component is essential.
- ½ white onion, diced: Adds a mild sweetness and texture that forms the flavor base of the chili.
- 3 (15 oz) cans chili beans: These provide a robust, savory bean backbone full of flavor and fiber.
- 1 (15 oz) can pure canned pumpkin puree: Brings creaminess and subtle sweetness, making this chili truly unique.
- 1 (15 oz) can black beans, drained: Contributes earthiness and protein, rounding out the texture profile.
- 2 tablespoons tomato paste: Intensifies the chili’s tomato richness, lending depth and a slightly tangy undertone.
- 1 teaspoon chili powder: Offers that classic chili spice and warmth without overwhelming heat.
- 1 teaspoon garlic powder: Boosts the savory aroma and flavor complexity effortlessly.
- 1 teaspoon salt: Essential for bringing out all the other flavors perfectly.
- 1 teaspoon ground black pepper: Adds sharpness and a mild kick to the chili.
- ½ teaspoon pumpkin pie spice: A subtle blend of cinnamon, nutmeg, and cloves that ties the pumpkin into the overall flavor beautifully.
- Freshly minced parsley (for garnish): Provides a fresh, herbaceous finish and vibrant color.
- Baguette slices (optional, for serving): Perfect for scooping and soaking up every bit of that delicious chili.
How to Make Slow Cooker Pumpkin Chili Recipe
Step 1: Combine Ingredients
Start by gathering all your ingredients and adding them into your slow cooker. It’s easiest to start with the diced onion at the bottom to build a flavorful base, then pour in the chili beans, black beans, and pumpkin puree. Add the tomato paste, chili powder, garlic powder, salt, black pepper, and pumpkin pie spice on top. Give everything a good stir so the spices and tomato paste are evenly mixed throughout. This simple step ensures every bite is bursting with flavor.
Step 2: Slow Cook to Perfection
Cover the slow cooker and set it to cook either on HIGH for 4 hours or on LOW for 8 hours. The longer low-and-slow method lets the flavors meld beautifully, deepening the complexity of your chili. Don’t forget to stir halfway through cooking to keep the ingredients from settling and to promote even cooking. By the time it’s done, you’ll have a thick, aromatic chili brimming with rich orange hues and inviting aromas.
Step 3: Final Seasoning and Serving
Once cooking is complete, give your chili a final taste test. Adjust with a little more salt or pepper if needed to suit your personal preference. Ladle into bowls, garnish generously with freshly minced parsley, and offer baguette slices on the side for dipping. This final presentation step really elevates your Slow Cooker Pumpkin Chili Recipe into a meal that’s both comforting and impressive.
How to Serve Slow Cooker Pumpkin Chili Recipe
Garnishes
Don’t underestimate the power of a simple garnish. Freshly minced parsley brightens the rich tomato and pumpkin base with a pop of color and a fresh, slightly peppery flavor that complements the hearty chili wonderfully. You could also add a dollop of sour cream or shredded cheese for extra creaminess, but parsley keeps it light and refreshing.
Side Dishes
This chili pairs perfectly with crusty baguette slices that help soak up every last bit of sauce, making it an ideal comfort food combo. For a more substantial meal, consider serving it alongside a crisp green salad or some steamed rice to balance out the spices and textures.
Creative Ways to Present
For a fun twist at game day or a casual gathering, serve the chili over baked potatoes or inside warm tortilla shells topped with avocado and sour cream. Another crowd-pleaser is layering it into nachos with melted cheese and jalapeños for a pumpkin-infused chili nacho platter that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Pumpkin Chili Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors even deepen after chilling, making your second serving as satisfying as the first. Just make sure to cool it completely before refrigerating to maintain freshness.
Freezing
This chili freezes exceptionally well, making it perfect for batch cooking. Simply portion the chili into freezer-safe containers or bags, label them with the date, and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat your chili gently on the stove over medium heat, stirring occasionally until warmed through. You can also use a microwave, heating in short intervals and stirring between to prevent uneven heating. If reheated chili is too thick, stir in a splash of water or broth to loosen the texture.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you prefer fresh pumpkin, roast and puree it before adding to the chili. Just keep in mind that canned pumpkin puree has a smoother texture and more concentrated flavor, so fresh puree might slightly alter the chili’s consistency.
Is this chili spicy?
This Slow Cooker Pumpkin Chili Recipe is moderately spiced, focusing more on warmth and depth rather than heat. If you like it spicier, feel free to add cayenne pepper or chopped jalapeños to your taste.
Can I make this chili vegetarian or vegan?
Yes! This recipe is naturally vegetarian and vegan, as it relies on beans and pumpkin for protein and texture without any meat or dairy. Just double-check your chili beans and tomato paste ingredients to ensure they are free from animal products.
How thick should the chili be when it’s done?
Your chili should have a thick, stew-like consistency but still be moist enough to ladle easily. If it seems too watery, cook it uncovered on high for a bit longer to reduce the liquid. If too thick, stir in a bit of water or broth.
Can I prepare this chili entirely on the stovetop?
While the slow cooker approach brings out the fullest flavor, you can simmer this chili on the stovetop in a large pot over low heat for about 1 to 2 hours. Just watch closely and stir often to prevent sticking.
Final Thoughts
I hope this Slow Cooker Pumpkin Chili Recipe inspires you to cozy up your dinner routine with its rich, comforting flavors and effortless preparation. It’s the kind of dish you’ll want to make again and again, sharing with friends and family as a true crowd-pleaser. So go ahead, give it a try, and savor every warm, delicious bite!
Print
Slow Cooker Pumpkin Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Pumpkin Chili is a hearty and comforting dish combining the rich flavors of pumpkin puree and chili beans with warming spices. Perfect for chilly days, it’s a simple, hands-off recipe that cooks low and slow for maximum flavor and easy preparation.
Ingredients
Main Ingredients
- 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
- 2 tablespoons tomato paste
Spices and Seasonings
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon pumpkin pie spice
To Garnish and Serve
- Freshly minced parsley (for garnish)
- Baguette slices (optional, for serving)
Instructions
- Combine Ingredients: Add the diced white onion, chili beans, pumpkin puree, drained black beans, tomato paste, and all the spices—chili powder, garlic powder, salt, black pepper, and pumpkin pie spice—into the slow cooker. Stir everything well to thoroughly combine the flavors.
- Cook: Cover the slow cooker. Cook on HIGH for 4 hours or on LOW for 8 hours to let all the ingredients meld beautifully. Stir the chili halfway through the cooking time to ensure even cooking and to prevent sticking.
- Serve: Before serving, taste and adjust the salt as needed. Ladle the chili into bowls, garnish generously with freshly minced parsley, and offer warm baguette slices on the side for a complete, comforting meal.
Notes
- You can switch between slow cooker HIGH and LOW settings depending on your schedule; both produce delicious results.
- For added heat, consider adding a pinch of cayenne pepper or chopped jalapeños.
- This chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Use gluten-free baguette or omit the bread to make this dish gluten-free.
- The pumpkin puree adds a subtle sweetness and creamy texture that balances the chili spices perfectly.
