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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
Cook Time 6 minutes
Total Time 6 minutes
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.