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
Scale
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.
