Whimsical Autumn: Slow Cooker Pumpkin Fall Chili

As the leaves turn crisp and pumpkin flavors dominate the air, I find myself craving dishes that embrace the cozy chaos of fall. Instead of the usual pots, I’ve been experimenting with slow cooker magic to create a chili that’s unexpectedly sweet and savory all at once. It’s like a warm, spicy hug with a hint of autumnal nostalgia, no stove fuss required.

This recipe to me is a celebration of seasonal bounty—a perfect way to make a hearty meal without breaking a sweat on busy fall days. The pumpkin adds a velvety texture and subtle sweetness that balances the smoky peppers and earthy beans. Plus, it smells like Thanksgiving morning simmering all day long, filling my home with warmth and rich spice.

WHY I LOVE THIS RECIPE?

• The combination of pumpkin and chili feels like a cozy fall secret no one talks about.
• I love how the slow cooker turns simple ingredients into something unexpectedly luxurious.
• The scent of cinnamon, cumin, and roasted pumpkin is pure fall nostalgia, crackling and inviting.
• It’s an easy one-pot meal that brings comfort with every spoonful, perfect for chilly evenings.
• Enjoying this chili feels like a small celebration of the season’s best flavors.

AVOID MY DISASTER (You’re Welcome)

• FORGOT to check the spice level, resulting in bland chili – add more cayenne next time.
• DUMPED in too much pumpkin at once—balance is key, so measure carefully!
• OVER-TORCHED the garlic, turning it bitter—use medium heat for sautéing.
• FAILED to stir occasionally, causing sticking—use a non-stick spoon and monitor simmering.

QUICK FIXES THAT SAVE YOUR DAY

• When bland, splash in extra hot sauce for a fiery boost.
• Patch over salt imbalance with a pinch of smoked paprika.
• Shield from overcooking—turn off the slow cooker once beans are tender.
• When the chili is too thick, stir in a splash of broth for more moisture.
• If it smells sweet beyond pumpkin, add a squeeze of lime for brightness.

Slow Cooker Pumpkin Chili

This pumpkin chili is made by combining beans, roasted pumpkin, and spices in a slow cooker, then letting it simmer until flavors meld and the texture becomes thick and hearty. The dish features a velvety consistency with a balance of sweet and savory notes, topped with a rich, spicy aroma and a vibrant appearance.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 can canned black beans drained and rinsed
• 1 can canned kidney beans drained and rinsed
• 2 cups roasted pumpkin chunks pre-cooked or roasted for 30 minutes at 400°F
• 1 medium onion diced
• 3 cloves garlic minced
• 1 tablespoon cumin
• 1 teaspoon cinnamon
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper or adjust to taste
• 1 cup vegetable broth or chicken broth
• 2 tablespoons olive oil
• to taste Salt and pepper

Equipment

• Slow Cooker
• Chef’s Knife

Method

 

1. Heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant, about 5 minutes. Transfer to the slow cooker.
   1 can canned black beans
2. Add the minced garlic to the skillet and cook for another 30 seconds until it becomes aromatic. Pour this into the slow cooker.
   1 can canned black beans
3. In the slow cooker, add the drained black beans, kidney beans, roasted pumpkin chunks, cumin, cinnamon, smoked paprika, chili powder, and cayenne pepper. Pour in the vegetable broth.
   1 can canned black beans
4. Stir all ingredients well to combine. Cover the slow cooker with its lid and cook on low for about 6 hours, until the flavors meld and the chili thickens slightly.
5. Halfway through cooking, give the chili a gentle stir to ensure even heating and prevent sticking. Adjust seasoning with salt and pepper to taste.
   1 can canned black beans
6. Once the cooking time is complete, open the lid and check the consistency — it should be thick, velvety, and fragrant with warm spices.
7. Ladle the pumpkin chili into bowls, garnish with your favorite toppings if desired, and serve hot to enjoy the comforting, fall-inspired flavors.

Notes

For a richer flavor, consider topping with sour cream or shredded cheese. Roasting the pumpkin beforehand brings out a deeper sweetness, but canned or pre-cooked pumpkin works well too.