Autumn’s Hidden Treasure: Slow Cooker Pumpkin Chili

As the leaves turn and a chill fills the air, I find myself craving a dish that embodies the cozy chaos of fall. This pumpkin chili is not your usual bowl—it’s a surprising twist that brings the harvest directly to your dinner table. The slow cooker makes it effortless, allowing the flavors to meld while I enjoy the shifting seasons.

There’s a certain joy in stirring this chili, smelling the rich aroma of roasted pumpkin and spicy chiles. It’s perfect for those busy days when comfort is a must, yet I want something hearty enough to warm both body and soul. This recipe celebrates fall’s bounty with a hint of nostalgia and a dash of culinary mischief.

Pumpkin Chili

Pumpkin chili is a hearty stew that combines roasted pumpkin, spicy chiles, and savory beans, slow-cooked to develop rich flavors and a thick, rustic texture. The dish features tender chunks of pumpkin intermingled with seasoned vegetables and beans, resulting in a warming, vibrant-colored stew perfect for fall evenings.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 21 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups roughly chopped pumpkin preferably butternut or sugar pumpkin
• 1 can black beans drained and rinsed
• 1 can diced tomatoes with juice
• 1 cup vegetable broth
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• to taste salt and pepper

Equipment

• Slow cooker
• Knife
• Cutting board
• Ladle

Method

 

1. Begin by preparing all your ingredients: chop the pumpkin into bite-sized chunks, dice the onion, and mince the garlic. This ensures you’re ready for each cooking step.
2. Place the chopped pumpkin on a baking sheet and roast in the oven at 400°F (200°C) for about 20 minutes until the edges are golden and the pumpkin is tender. This deepens the flavor and softens the pumpkin for the chili.
3. Once the pumpkin is roasted, add a splash of oil to the slow cooker along with the chopped onion and minced garlic. Sauté briefly until fragrant, about 2-3 minutes, stirring occasionally to prevent sticking.
4. Next, add the roasted pumpkin, drained black beans, diced tomatoes with their juice, and vegetable broth into the slow cooker. Stir everything together to combine the ingredients evenly.
5. Sprinkle in chili powder, cumin, smoked paprika, and season with salt and pepper. Mix well so that the spices are evenly distributed throughout the mixture.
6. Cover the slow cooker and cook on low for 5-6 hours, or until the flavors meld and the chili has thickened to a hearty consistency. Stir occasionally to prevent sticking at the bottom.
7. Once the chili is cooked, give it a taste and adjust seasonings if needed—more salt, pepper, or spices to your liking.
8. Scoop the steaming pumpkin chili into bowls, and serve hot. Garnish with your favorite toppings like chopped cilantro or a dollop of sour cream if desired.

Notes

For extra smoky flavor, add a dash of chipotle chili powder or smoked paprika. This dish is great with cornbread or crusty bread on the side.

In the end, this pumpkin chili isn’t just about the ingredients; it’s about creating a moment of warmth on cooler evenings. Each spoonful offers a balanced blend of smoky, sweet, and spicy notes that make it a memorable dish to welcome the season. It’s simple, satisfying, and designed to become a fall staple.

As the seasons shift, so do our cravings for flavors that evoke comfort and joy. This chili captures those feelings perfectly, making every meal feel like a celebration of fall’s rich flavors. Whether you’re relaxing after a day outdoors or entertaining friends, it’s a dish that invites everyone to gather and share in the season’s bounty.