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Slow Cooker Fall Pumpkin Chili

This pumpkin chili is made by slow cooking a mixture of beans, diced pumpkin, and spices until tender and flavorful. The dish has a comforting, thick consistency with a velvety texture from the cooked pumpkin and a rich, smoky aroma from the spices. The final appearance is a hearty, bubbling stew with vibrant orange pumpkin chunks and a deep chili color.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups diced pumpkin peeled and cubed
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 1 cup diced tomatoes with juices
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon cinnamon adds warmth to the flavor
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Equipment

  • Slow cooker
  • Large spoon or ladle

Method
 

  1. Add the diced pumpkin, beans, diced tomatoes, vegetable broth, chili powder, cumin, cinnamon, salt, and black pepper into the slow cooker. Stir everything together until evenly combined.
  2. Set the slow cooker to low and cook uncovered for about 4 hours, or until the pumpkin is tender and breaks apart easily, releasing a fragrant aroma.
  3. Use a large spoon or ladle to gently stir the chili, mashing some of the pumpkin pieces to create a creamy, velvety texture. Allow it to cook for another 30 minutes to blend flavors fully.
  4. Taste and adjust seasoning with more salt, pepper, or chili powder if desired. The chili should be thick, hearty, and vibrant orange with visible chunks of pumpkin and beans.
  5. Serve the chili hot, garnished with fresh herbs if desired, alongside crusty bread or your favorite toppings.

Notes

For a spicier kick, add a pinch of cayenne pepper or hot sauce during cooking.