Description
A hearty and comforting Crockpot Pumpkin Chili made with beans, pumpkin puree, tomatoes, spices, and corn. The slow cooker brings out rich flavors in this cozy fall-inspired dish that’s perfect for weeknights or gatherings.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 can (15 oz) pumpkin puree
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes with green chilies
2 cups vegetable broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon cinnamon
Salt and pepper, to taste
1 cup corn (frozen or canned, drained)
Fresh cilantro or green onions, for garnish (optional)
Instructions
Heat olive oil in a skillet over medium heat. Add diced onion and sauté until soft, about 5 minutes. Stir in garlic and cook for 1 minute more.
Transfer onion and garlic to your crockpot. Add pumpkin puree, black beans, kidney beans, diced tomatoes with chilies, and vegetable broth.
Stir in chili powder, cumin, paprika, cinnamon, salt, and pepper. Mix well.
Add corn and stir to combine.
Cover and cook on low for 7 hours or high for 4 hours, until flavors meld.
Taste and adjust seasoning 30 minutes before serving.
Ladle into bowls and garnish with cilantro or green onions. Serve hot with bread or cornbread.
Notes
Add cooked ground turkey or beef for extra protein.
Stir in a dollop of sour cream or Greek yogurt for a creamy finish.
Leftovers taste even better the next day.
Freezer-friendly: cool completely, then freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 7 hours (low) or 4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 240 kcal
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 12 g
- Protein: 11 g
- Cholesterol: 0 mg