Slow Cooker Pumpkin Chili Recipe
If you’re looking for a cozy, flavorful dish to warm up your chilly evenings, this Slow Cooker Pumpkin Chili Recipe is an absolute must-try. It brilliantly combines the hearty goodness of chili beans and black beans with the subtle sweetness and silky texture of pumpkin puree, creating a comforting meal that’s both nutritious and satisfyingly delicious. Whether you’re a chili enthusiast or pumpkin lover, this recipe transforms simple pantry staples into a bowl of rich, complex flavors that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering these straightforward ingredients is key to making this chili a standout. Each component plays a crucial role in building layers of taste, texture, and vibrant color—balancing hearty beans, smooth pumpkin, and the perfect spice blend.
- ½ white onion, diced: Adds a mild sweetness and foundational flavor when cooked down.
- 3 (15 oz) cans chili beans: Provide the classic chili texture and a rich, saucy base.
- 1 (15 oz) can pure canned pumpkin puree: Infuses creaminess and a hint of natural sweetness that’s uniquely comforting.
- 1 (15 oz) can black beans, drained: Introduce earthiness and a contrasting texture to the chili beans.
- 2 tablespoons tomato paste: Intensifies the tomato flavor with depth and a slight tang.
- 1 teaspoon chili powder: Brings that familiar, spicy warmth essential to chili.
- 1 teaspoon garlic powder: Lends aromatic undertones without overpowering.
- 1 teaspoon salt: Balances all flavors, heightening the taste experience.
- 1 teaspoon ground black pepper: Adds subtle heat and sharpness.
- ½ teaspoon pumpkin pie spice: Compliments the pumpkin with warm notes of cinnamon and nutmeg, adding complexity.
- Freshly minced parsley (for garnish): Offers a fresh, bright pop of color and flavor.
- Baguette slices (optional, for serving): Perfect for dipping and soaking up every last bite of chili.
How to Make Slow Cooker Pumpkin Chili Recipe
Step 1: Combine Ingredients
Start by gathering all your ingredients and adding the diced onions, chili beans, black beans, pure pumpkin puree, tomato paste, and the spices directly into the slow cooker. Gently stir everything together so that all the flavors begin to meld from the very beginning.
Step 2: Slow Cook with Patience
Set your slow cooker to LOW for 8 hours or HIGH for 4 hours, depending on your schedule. The beauty of this slow cooker pumpkin chili recipe is that it slowly bubbles away, allowing the pumpkin’s sweetness and the spices to infuse deeply into the beans, creating a rich, velvety texture. Don’t forget to give it a stir halfway through to keep everything cooking evenly.
Step 3: Final Touches Before Serving
Once the cooking time is complete, taste your chili and add more salt if needed. This is your chance to balance the flavors perfectly before serving. The chili should be thick, hearty, and fragrant, with that cozy pumpkin pie spice aroma subtly weaving through the spicy chili notes.
How to Serve Slow Cooker Pumpkin Chili Recipe
Garnishes
Sprinkle freshly minced parsley right on top to brighten the dish visually and add a fresh herbal note that cuts through the richness.
Side Dishes
Serve alongside crusty baguette slices or warm cornbread for dipping, which is perfect for soaking up every flavorful spoonful. A dollop of sour cream or shredded cheese also works wonders if you want to add creamy indulgence.
Creative Ways to Present
For a fun twist, spoon the chili into hollowed-out mini pumpkins or sweet potatoes for individual servings that celebrate fall flavors. You can also offer a toppings bar featuring avocado slices, chopped green onions, and tortilla chips to let everyone customize their bowl.
Make Ahead and Storage
Storing Leftovers
This chili keeps marvelously in the fridge for up to 4 days in an airtight container. The flavors deepen and improve overnight, making it an ideal meal prep recipe that feels even better the next day.
Freezing
You can freeze the Slow Cooker Pumpkin Chili Recipe in freezer-safe containers for up to 3 months. Just let it cool completely before freezing and leave some space at the top for expansion.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally until warmed through. If the chili is too thick after refrigeration or freezing, feel free to add a splash of water or broth to get it back to your preferred consistency.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you have fresh pumpkin, roast and puree it before adding it to your chili. It will provide a slightly different texture but still contribute that wonderful pumpkin flavor.
Is this recipe spicy? Can I adjust the heat?
This chili has a gentle warmth from the chili powder but is not overly spicy. You can easily adjust by adding more chili powder, cayenne pepper, or jalapeños if you want to turn up the heat.
Can I make this Slow Cooker Pumpkin Chili Recipe vegan?
This recipe is already vegan-friendly as it uses only plant-based ingredients, perfect for anyone looking for a hearty meatless meal.
What can I substitute for pumpkin pie spice?
If you don’t have pumpkin pie spice on hand, combine cinnamon, nutmeg, ginger, and a pinch of cloves to mimic the warm spice blend.
Can I double the recipe for a larger crowd?
Definitely! Just make sure your slow cooker is large enough to accommodate the increased volume, and extend the cooking time slightly if necessary to ensure everything is heated through properly.
Final Thoughts
I truly cannot recommend this Slow Cooker Pumpkin Chili Recipe enough, especially when you want something simple yet bursting with flavor and the kind of comfort that feels like a warm hug. It’s perfect for busy days when you want a wholesome meal waiting for you at the end, and it’s versatile enough to tweak to your taste. So gather your ingredients, set that slow cooker, and get ready to fall in love with chili all over again!
Print
Slow Cooker Pumpkin Chili Recipe
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Slow Cooker Pumpkin Chili is a hearty and flavorful dish perfect for cozy gatherings. Combining the warm spices of chili and pumpkin pie spice with the texture of beans and pure pumpkin puree, it offers a unique twist on traditional chili that’s both comforting and nutritious. The slow cooking process melds the ingredients beautifully, delivering a rich and fragrant chili that’s easy to prepare and perfect for autumn or winter meals.
Ingredients
Chili 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
- 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, pumpkin puree, black beans, tomato paste, chili powder, garlic powder, salt, black pepper, and pumpkin pie spice into the slow cooker. Stir all ingredients thoroughly to combine them evenly.
- Cook: Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 8 hours, depending on your schedule. Stir the chili halfway through the cooking process to ensure even cooking and blending of flavors.
- Serve: Once cooking is complete, taste and add more salt if needed. Garnish with freshly minced parsley for a fresh finish. Serve the chili hot alongside baguette slices if desired for a complete meal.
Notes
- You can adjust the chili powder and pumpkin pie spice amounts to suit your spice preference.
- For a thicker chili, you can cook uncovered for the last 30 minutes to reduce excess liquid.
- This chili freezes well and can be reheated for quick meals.
- Serve with sour cream or shredded cheese if you want to add dairy toppings.
- Make sure to stir halfway through cooking to avoid sticking and ensure even flavor distribution.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
