Slow Cooker Pumpkin Chili
Gather the following ingredients to create a hearty Pumpkin Chili that serves 6:
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn kernels, fresh or frozen
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
- Sour cream or Greek yogurt, for serving (optional)
Directions
Creating this warming meal is simple. Follow these steps:
- Step 1: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until the onion is translucent.
- Step 2: Transfer the sautéed onion and garlic to the slow cooker. Add the pumpkin puree, black beans, kidney beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.
- Step 3: Pour in the vegetable broth and stir well to combine all the ingredients.
- Step 4: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chili is heated through and the flavors have melded together.
- Step 5: Once cooked, taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.
Pro Tips for Making Slow Cooker Pumpkin Chili
To enhance your slow-cooked chili experience:
- Feel free to add chopped bell peppers or zucchini for more vegetables and flavors.
- If you enjoy a deeper spice, consider adding a can of chopped green chilies or an additional pinch of cayenne pepper.
- For a meatier version, add cooked ground turkey or beef at the beginning with the beans.
- Make it your own by serving it with toppings such as avocado, cheese, or tortilla chips for a crunch.
- For meal prep, this chili stores well in the fridge for up to five days and can be frozen for up to three months.
Frequently Asked Questions
Can I use fresh pumpkin instead of puree?
Yes, you can cook and puree fresh pumpkin if you prefer, but the canned version is quicker and easier.
How can I make this chili spicier?
Add more cayenne pepper or include some fresh jalapeños for an extra kick of heat.
What can I serve with this chili?
This chili pairs well with cornbread, rice, or tortilla chips. For a light option, serve with a side salad.
Can I make this recipe vegan?
Yes, this chili is already vegan if you skip the sour cream or Greek yogurt on top.
What is the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to five days or freeze for longer storage.
Conclusion
Slow Cooker Pumpkin Chili is not only a delightful dish for the cold months but also a versatile, nutrient-dense recipe. With minimal prep time and the convenience of a slow cooker, you can enjoy a warm, fulfilling meal at the end of the day without the stress. Try it out, and let the cozy flavors of pumpkin and spice ignite your culinary spirit!
