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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 hours
Total Time: 8 hours 15 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.
    Lightly oil the inside of the crockpot to prevent sticking, then add diced onion and minced garlic
  • Add roasted, chopped bell peppers into the crockpot, distributing them with the onion and garlic.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    Serve Pumpkin Chili

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