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
Scale
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.
