Slow Cooker Pumpkin Chili is a hearty chili that’s a little sweet, a little spicy, and packs in the veggies. Minimal prepwork, this chili is perfect for a chilly fall day!
Slow Cooker Pumpkin Chili
I love putting a twist on classic recipes. From soups to casseroles to baked chicken and beyond I love when a meal has something a little unexpected thrown in that takes it to the next level. Hear me out with this one, pumpkin does belong in chili and it’s a perfect recipe for all you fall and pumpkin loving fanatics. I promise the pumpkin doesn’t actually make this dish sweet. The pumpkin pie spice does add a dash of sweetness but it pairs well with the savory and mildly spicy flavors that make up your typical chili flavor palate. I love how simple this dish is to prepare. You can truly dump it all into the crockpot at once, set it, and let it simmer all day. Pumpkin chili is packed with flavor and hidden veggies so it’s a great way to sneak something healthy in that still tastes like your favorite classic comfort food.
Chilly weather means multiple batches of chili! Get creative and try experimenting with a Tater Tot Chili Dog Casserole or switch things up with creamy and comforting White Chicken Chili.
Is this chili vegetarian?
It sure is! It’s also vegan! This pumpkin chili is particularly great for a meatless Monday meal, if you’re looking for recipes that cut out the meat while still being hearty and filling, or if you or your family are vegetarians. I love that this chili is so full of flavor and texture it doesn’t even need the meat. However you could add in ground beef, turkey, or chicken if you’re really wanting that extra protein. For more veggie options try adding in some peppers and chilis.
How To Make Slow Cooker Pumpkin Chili
- Combine. Add the beans, pumpkin puree, diced onion, tomato paste, and spices to the slow cooker. Give everything a big stir to combine.
- Cook. Cover the chili and cook on HIGH for 4 hours or LOW for 8. Stir about halfway through for even cooking.
- Serve. Taste and add any extra seasoning you desire. Serve with some fresh parsley, some crusty bread, or with a grilled cheese and enjoy!
Storing Slow Cooker Pumpkin Chili
Let leftover chili cool completely then store in an airtight container in the fridge for 3 days. Reheat in the microwave for a couple minutes or on the stove.
Chili in general is a dish that freezes very well. Pumpkin chili is no exception. Wait until it cools then store in a freezer safe container for up to 3 months. Thaw in the fridge then heat as desired.
Ingredients Notes for Slow Cooker Pumpkin Chili
- Chili Beans – If you don’t have chili beans you can use red beans or kidney beans.
- Pumpkin Puree – Make sure to get pure pumpkin puree (say that 5 times fast) and NOT pumpkin pie filling. Pumpkin puree does not have the sugar and spices added to it.
- Black Beans – Don’t forget to drain the black beans before adding to the chili.
- Onion – About half of a medium white onion is all you need. Of course you could use a yellow onion as well and you can always add more onion if you prefer.
- Tomato Paste – This gives us a nice thick base for the chili along with the pumpkin.
- Spices – chili powder, garlic powder, salt, pepper, and the surprise ingredient: pumpkin pie spice. Trust me on that one it adds a great flavor!
Enjoy!
~ Nichole
Slow Cooker Pumpkin Chili
Ingredients
- 3 15 Oz Can Chili beans
- 1 15 Oz Can Pure canned pumpkin puree
- 1 15 Oz Can Black beans drained
- ½ White onion diced
- 2 Tbsp Tomato paste
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 1 tsp Salt
- 1 tsp Ground black pepper
- ½ tsp Pumpkin pie spice
Instructions
- Add all the ingredients to a slow cooker then stir to combine.
- Cover and cook on high for 4 hours or on low for 8 hours, stirring halfway through to ensure even cooking.
- Add more salt to taste then serve with freshly minced parsley for garnish and baguette slices if desired.
