Slow Cooker Pumpkin Chili
A hearty and flavorful slow cooker pumpkin chili combining tender beans, aromatic spices, and creamy pumpkin for a comforting, nutritious meal perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can pure pumpkin puree
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion, garlic, and bell pepper; sauté until softened, about 5 minutes.
- Transfer the sautéed vegetables to the slow cooker.
- Add black beans, kidney beans, diced tomatoes, pumpkin puree, and vegetable broth to the slow cooker.
- Stir in chili powder, cumin, smoked paprika, cinnamon, cayenne pepper (if using), salt, and black pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir the chili before serving, adjust seasoning if needed.
- Garnish with fresh cilantro if desired and serve hot.
Notes
For a thicker chili, remove the lid during the last 30 minutes of cooking. Serve with cornbread or over rice for a complete meal.
Find it online: https://seasonedrecipe.com/slow-cooker-pumpkin-chili-2/