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–+ servings

Pumpkin Chili in the Crockpot

This pumpkin chili is a hearty, savory stew that utilizes slow cooking to blend tender beans, pureed pumpkin, and smoky spices into a thick, flavorful consistency. The dish features a rich orange hue and a satisfying, slightly chunky texture with aromatic layers of spice and roasted peppers, perfect for cozy fall evenings.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 8 minutes
Calories: 280kcal
Author: James Taylor
Servings: 4

Equipment

Ingredients

  • 1 tablespoon olive oil for greasing the crockpot
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 pound bell peppers roasted and chopped
  • 2 cups cooked pumpkin puree fresh or canned
  • 2 cans black beans drained and rinsed
  • 1 can diced tomatoes with juices
  • 2 tablespoons chili powder adjust to taste
  • 1 teaspoon smoked paprika adds smoky depth
  • 1/2 teaspoon cumin adjust to taste
  • 1 cup vegetable broth or water
  • to taste Salt and pepper for seasoning

Instructions

  • Lightly oil the inside of the crockpot to prevent sticking, then add diced onion and minced garlic, spreading them evenly across the base.
  • Add roasted, chopped bell peppers into the crockpot, distributing them with the onion and garlic.
  • Spoon in the pumpkin puree, smoothing it out so it covers the vegetables slightly, creating a vibrant orange layer.
  • Pour in the drained black beans and diced tomatoes along with their juices, mixing gently to combine.
  • Sprinkle chili powder, smoked paprika, and cumin evenly over the ingredients, then stir gently to distribute the spices.
  • Pour the vegetable broth into the crockpot, ensuring all ingredients are partially submerged.
  • Cover the crockpot with the lid, set it to low, and let it cook for about 8 hours, the scent filling your home with warm, smoky notes.
  • Once the cooking time is up, lift the lid and reveal a thick, hearty chili with a vibrant orange hue and tender beans.
  • Stir gently to blend the flavors, then taste and season with salt and pepper as desired.
  • Serve the pumpkin chili hot, garnished with fresh herbs or a squeeze of lime if desired, and enjoy its comforting, spicy warmth.

Nutrition

Calories: 280kcal | Carbohydrates: 45g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 900mg | Sugar: 8g | Vitamin C: 30mg | Calcium: 50mg | Iron: 3mg