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
Scale
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.
