If you’re craving a comforting bowl of chili with a delightful seasonal twist, this Slow Cooker Pumpkin Chili Recipe is exactly what you need. It’s a vibrant blend of hearty beans and subtle pumpkin sweetness, enhanced with warming spices that come together perfectly in your slow cooker. Not only is it incredibly easy to throw together, but it delivers warmth and depth of flavor that make it an instant favorite for chilly evenings. Whether you’re a pumpkin lover or just want to try chili in a fresh way, this recipe will quickly become your go-to dinner.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this Slow Cooker Pumpkin Chili Recipe sing. Each component plays an essential role, from the creaminess of the pumpkin puree to the robust seasoning that spices things up without overpowering the natural flavors.
- ½ white onion, diced: Adds a subtle sweetness and foundational flavor.
- 3 (15 oz) cans chili beans: Bring heartiness and texture with their smoky, tangy profile.
- 1 (15 oz) can pure canned pumpkin puree: Provides a smooth, velvety base and a delicious autumnal twist.
- 1 (15 oz) can black beans, drained: Adds protein and a soft bite that contrasts with the chili beans.
- 2 tablespoons tomato paste: Deepens the richness and enhances the tomato flavor.
- 1 teaspoon chili powder: Infuses warmth and mild heat for chili’s signature kick.
- 1 teaspoon garlic powder: Brings savory depth easily without chopping fresh garlic.
- 1 teaspoon salt: Balances all the flavors perfectly.
- 1 teaspoon ground black pepper: Adds a gentle sharpness and complexity.
- ½ teaspoon pumpkin pie spice: Introduces an unexpected but welcome blend of cinnamon, nutmeg, and clove.
- Freshly minced parsley (for garnish): Provides a bright, fresh contrast when sprinkled on top.
- Baguette slices (optional, for serving): Perfect for dipping and soaking up every last bite.
How to Make Slow Cooker Pumpkin Chili Recipe
Step 1: Combine the Ingredients
Start by adding every ingredient except the parsley and baguette slices directly into your slow cooker. Give everything a good stir to make sure the pumpkin puree and tomato paste are evenly distributed among the beans and spices. This simple step ensures each spoonful bursts with consistent flavor.
Step 2: Slow Cook to Perfection
Secure the lid and set your slow cooker to cook on HIGH for 4 hours or on LOW for 8 hours. Midway through cooking, stir gently to help everything meld beautifully and to prevent anything from sticking to the bottom. This slow, gentle cooking side-by-side with comforting spices transforms the chili into a rich, hearty masterpiece.
Step 3: Final Touches Before Serving
Once cooking is complete, taste your chili and adjust salt if necessary. The seasoning might benefit from a little extra punch after simmering. Then sprinkle the freshly minced parsley over the top for a pop of color and some fresh zing. If you love having a crunchy side, warm up some baguette slices to serve alongside—perfect for dipping or scooping up every delicious bite.
How to Serve Slow Cooker Pumpkin Chili Recipe
Garnishes
The Slow Cooker Pumpkin Chili Recipe is excellent served with simple garnishes that complement its warm and hearty profile. Freshly minced parsley not only adds a beautiful fresh look but also balances the sweetness of the pumpkin with a mild herbaceous note. You could also try a dollop of sour cream or shredded cheddar if you want a creamy or cheesy layer of flavor.
Side Dishes
For sides, think rustic and cozy. Toasted baguette slices are perfect to soak up every last bit of sauce, while cornbread on the side can add a subtly sweet crunch. A fresh green salad with tangy vinaigrette makes a lovely refreshing contrast to this rich chili.
Creative Ways to Present
To impress guests or make meals extra special, serve your Slow Cooker Pumpkin Chili Recipe in hollowed-out mini pumpkins or deep bread bowls. Adding a sprinkle of pumpkin seeds on top can highlight the pumpkin theme while introducing a pleasant nutty crunch. Try layering chili over baked potatoes for a fun, hearty presentation.
Make Ahead and Storage
Storing Leftovers
Leftover chili stores beautifully in an airtight container in the refrigerator for up to 4 days. Its flavors actually deepen overnight, making leftovers even tastier than the first serving. Just give it a good stir before reheating.
Freezing
This chili freezes exceptionally well. Portion it into freezer-safe containers or bags, leaving room for expansion, and keep it frozen for up to 3 months. When you’re ready, thaw in the refrigerator overnight for best texture.
Reheating
Reheat your Slow Cooker Pumpkin Chili Recipe gently either on the stovetop over medium heat or in the microwave. Stir occasionally to promote even heating and revive the creamy consistency without drying out the beans.
FAQs
Can I substitute canned pumpkin puree with fresh pumpkin?
Fresh pumpkin can work, but it needs to be cooked and pureed first to get that smooth texture and concentrated flavor. Using canned puree is just easier and provides consistent results for this recipe.
Is this chili spicy?
This chili has a mild warmth from chili powder and black pepper but isn’t overly spicy. It’s perfect for those who prefer a cozy, flavorful chili without a fiery kick. You can always add extra chili powder or cayenne if you like more heat.
Can I make this recipe without a slow cooker?
Yes! You can cook everything in a large pot on the stove. Combine ingredients and let simmer gently for about an hour, stirring occasionally, until the flavors meld and chili thickens.
What type of beans work best in this chili?
The recipe uses chili beans and black beans for texture and flavor variety, but you can experiment with kidney beans or pinto beans depending on what you have on hand. Just be sure to drain and rinse them well.
Does the pumpkin flavor overwhelm the chili?
Not at all! The pumpkin adds a subtle sweetness and silky texture without overpowering the traditional chili flavors. The pumpkin pie spice and spices balance it perfectly, making the chili unique but still familiar.
Final Thoughts
This Slow Cooker Pumpkin Chili Recipe is one of those delightful surprises that changes how you think about chili. It’s comforting, easy to make, and brings a fresh seasonal twist without complicating your life. I’m so excited for you to try it and make it a cozy staple in your kitchen—once you do, it’s going to be tough to go back to regular chili!
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 Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Pumpkin Chili is a comforting and hearty dish perfect for cooler months. It combines the rich flavors of pumpkin puree with chili beans, black beans, and warming spices, all slow-cooked to perfection for a robust and flavorful meal. Ideal for an easy, hands-off dinner that fills the home with inviting aromas.
Ingredients
Chili Base
- 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
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon pumpkin pie spice
Garnish and Serving
- Freshly minced parsley (for garnish)
- Baguette slices (optional, for serving)
Instructions
- Combine Ingredients: Add the diced white onion, chili beans, canned pumpkin puree, drained black beans, tomato paste, chili powder, garlic powder, salt, black pepper, and pumpkin pie spice to your slow cooker. Stir everything thoroughly to ensure the spices and ingredients are well mixed.
- Cook in Slow Cooker: Cover the slow cooker with the lid and cook on HIGH for 4 hours or on LOW for 8 hours. Be sure to stir the chili halfway through the cooking time to promote even cooking and prevent sticking.
- Final Seasoning and Serve: After cooking, taste the chili and add more salt if needed to enhance the flavors. Garnish with freshly minced parsley for a fresh touch and serve warm with baguette slices on the side, if desired.
Notes
- For a thicker chili, cook uncovered for the last 30 minutes to allow excess liquid to evaporate.
- You can customize the spice level by adding cayenne pepper or hot sauce if preferred.
- This chili freezes well—store in airtight containers for up to 3 months.
- Use gluten-free baguette or omit bread to make this meal gluten free.
- If you prefer fresh ingredients, substitute canned pumpkin puree with cooked and mashed fresh pumpkin.
