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
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1 tablespoon olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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1 can (15 oz) pumpkin puree
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1 can (15 oz) black beans, drained and rinsed
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) diced tomatoes with green chilies
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2 cups vegetable broth
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1 tablespoon chili powder
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1 teaspoon cumin
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1 teaspoon paprika
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½ teaspoon cinnamon
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Salt and pepper, to taste
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1 cup corn (frozen or canned, drained)
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Fresh cilantro or green onions, for garnish (optional)
Instructions
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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.
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Transfer onion and garlic to your crockpot. Add pumpkin puree, black beans, kidney beans, diced tomatoes with chilies, and vegetable broth.
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Stir in chili powder, cumin, paprika, cinnamon, salt, and pepper. Mix well.
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Add corn and stir to combine.
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Cover and cook on low for 7 hours or high for 4 hours, until flavors meld.
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Taste and adjust seasoning 30 minutes before serving.
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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