If you’re dreaming of a cozy, hearty meal that brings warmth to any chilly day, this Slow Cooker Pumpkin Chili Recipe is exactly what you need. Combining the rich creaminess of canned pumpkin with a medley of beans and perfectly balanced spices, this dish is a comforting twist on traditional chili that’s both healthy and unbelievably flavorful. It’s a fantastic way to enjoy pumpkin beyond desserts, and the slow cooker makes it effortless to prepare, filling your kitchen with inviting aromas while you go about your day.
Ingredients You’ll Need
Getting this Slow Cooker Pumpkin Chili Recipe just right is all about simple, wholesome ingredients that come together beautifully. Each component plays a pivotal role in delivering the perfect balance of texture, flavor, and color to this hearty dish.
- ½ white onion, diced: Adds a subtle sweetness and depth when slow-cooked, building the chili’s flavor base.
- 3 (15 oz) cans chili beans: Brings a spicy, saucy texture that’s classic in chili and hearty enough to keep you satisfied.
- 1 (15 oz) can pure canned pumpkin puree: The star ingredient, offering a smooth creaminess and a hint of natural sweetness that enhances the chili’s warmth.
- 1 (15 oz) can black beans, drained: Adds a soft, meaty texture and a boost of protein and fiber.
- 2 tablespoons tomato paste: Intensifies the tomato flavor and adds richness to the chili base.
- 1 teaspoon chili powder: Provides that classic chili spice and a gentle smoky heat.
- 1 teaspoon garlic powder: Gives a mellow garlic punch without overpowering.
- 1 teaspoon salt: Balances and enhances all the flavors perfectly.
- 1 teaspoon ground black pepper: Adds just the right amount of heat and complexity.
- ½ teaspoon pumpkin pie spice: A surprising twist that lifts the chili with subtle cinnamon, nutmeg, and cloves notes.
- Freshly minced parsley (for garnish): Adds a bright, fresh contrast to each bowl.
- Baguette slices (optional, for serving): Perfect for dipping and adding a satisfying crunch alongside the chili.
How to Make Slow Cooker Pumpkin Chili Recipe
Step 1: Combine Ingredients
Gather all your ingredients and place the diced onion, chili beans, pumpkin puree, black beans, and tomato paste into your slow cooker. Sprinkle in the chili powder, garlic powder, salt, ground black pepper, and pumpkin pie spice. Stir everything gently but thoroughly until it’s well mixed, ensuring each scoop will be bursting with flavor.
Step 2: Cook Low and Slow
Cover your slow cooker and set it to LOW for 8 hours or HIGH for 4 hours if you’re short on time. This slow cooking process allows the flavors to meld together beautifully, letting the pumpkin subtly enrich the chili while the spices deepen and become aromatic. Remember to stir it halfway through so the heat distributes evenly and nothing sticks to the sides.
Step 3: Taste and Adjust
Once your Slow Cooker Pumpkin Chili Recipe is ready, give it a taste and add extra salt if needed to brighten the flavors. This is the moment to make it truly yours, tweaking it so every bite feels just right.
Step 4: Garnish and Serve
Finish by sprinkling freshly minced parsley on top for that lovely green pop and a burst of freshness that contrasts beautifully with the earthy pumpkin and beans. Serve it hot alongside some warm baguette slices for the ultimate comforting meal.
How to Serve Slow Cooker Pumpkin Chili Recipe
Garnishes
Enhance the rustic charm of your chili with a sprinkle of fresh parsley, a dollop of sour cream or Greek yogurt for creaminess, or even some shredded sharp cheddar cheese for a gooey layer of indulgence. Each garnish adds layers of flavor and texture that take this simple dish to new heights.
Side Dishes
While the chili is filling on its own, pairing it with crunchy baguette slices or cornbread creates a welcome contrast in texture. A crisp green salad with a tangy vinaigrette can also cut through the richness and add refreshing balance.
Creative Ways to Present
For a fun twist, serve your Slow Cooker Pumpkin Chili Recipe in individual bread bowls. You can also layer it over baked sweet potatoes or offer a chili bar with toppings like avocado, jalapeños, and green onions so everyone can personalize their bowls. It’s a festive way to enjoy chili that’s both family-friendly and crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
Leftover chili keeps surprisingly well in the fridge for up to 4 days. Store it in airtight containers to preserve its rich flavors and prevent it from drying out. When you reheat, the spices deepen even more, making it taste even better the next day.
Freezing
This chili freezes beautifully, making it a perfect recipe to batch cook and save for busy days. Portion it into freezer-safe containers, leaving some room for expansion, and it will keep its delicious flavor for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat your Slow Cooker Pumpkin Chili Recipe gently on the stove over medium heat, stirring occasionally to prevent sticking. Alternatively, a microwave on medium power works well—just make sure to cover it to keep moisture in and stir halfway through heating for even warmth.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you want to use fresh pumpkin, roast it first and then puree it until smooth. Keep in mind that fresh pumpkin has more moisture than canned, so you might want to reduce other liquids slightly to maintain the chili’s thickness.
Is this recipe vegetarian or vegan-friendly?
This Slow Cooker Pumpkin Chili Recipe is naturally vegetarian and can easily be made vegan by ensuring the chili beans and tomato paste are free from animal products. It’s a warm and hearty option for plant-based diets.
What if I want it spicier?
If you love heat, try adding extra chili powder or a pinch of cayenne pepper. You can also include chopped jalapeños or hot sauce when serving to dial up the spice exactly how you like it.
Can I add meat to this chili?
Definitely! Ground beef, turkey, or even shredded chicken can be added before cooking if you want a meaty version. Just brown the meat first to develop flavor, and then add it along with the other ingredients to the slow cooker.
What’s the best way to thicken the chili if it’s too watery?
If your chili turns out thinner than you like, mix a tablespoon of cornstarch or flour with a little cold water and stir it into the chili. Let it cook uncovered for another 15-20 minutes to thicken up nicely.
Final Thoughts
This Slow Cooker Pumpkin Chili Recipe is such a delightful way to embrace the comforting flavors of fall any time you crave it. It’s simple, nourishing, and full of warmth, ready to become a staple in your recipe rotation. I can’t wait for you to give it a try and experience how the pumpkin adds an unforgettable twist to classic chili that will have everyone asking for seconds.
Print
Slow Cooker Pumpkin Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
This Slow Cooker Pumpkin Chili is a hearty and comforting dish perfect for chilly days. Combining the sweetness of pumpkin puree with the richness of chili beans and spices, this recipe offers a unique twist on classic chili. Cooked low and slow, it develops deep flavors, making it an ideal meal for gatherings or cozy family dinners.
Ingredients
Main 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, drained black beans, tomato paste, chili powder, garlic powder, salt, black pepper, and pumpkin pie spice into the slow cooker. Stir thoroughly to combine all the ingredients evenly for the best flavor distribution.
- Cook: Cover the slow cooker with its lid and cook the mixture on HIGH for 4 hours or on LOW for 8 hours, depending on your schedule. Make sure to stir the chili halfway through the cooking time to ensure even heating and to prevent any sticking at the bottom.
- Serve: Once cooking is complete, taste the chili and add more salt if needed. Garnish generously with freshly minced parsley. Serve hot, optionally accompanied by baguette slices to complement the chili’s rich texture and warmth.
Notes
- You can adjust the chili powder level to make the chili milder or spicier according to your preference.
- For a thicker chili, you can reduce the amount of tomato paste or allow the chili to cook uncovered for the last 30 minutes.
- Baguette slices are optional but add a nice crunch and balance to the meal.
- This recipe is vegetarian and can easily be made vegan by ensuring the chili beans are not cooked with animal products.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
