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Autumn Pumpkin Chili in Slow Cooker

This pumpkin chili combines hearty beans, smoky chilies, and sweet pumpkin purée, cooked slowly to develop a rich, velvety broth with warm spices. The dish has a thick, comforting texture with a deep, vibrant color and layered flavors that highlight seasonal ingredients. It’s a cozy, spicy-sweet chili perfect for cool evenings, with a smooth, hearty consistency.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil for sautéing
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 cup pumpkin purée unsweetened
  • 2 cups vegetable broth
  • 1 can black beans rinsed and drained
  • 1 can diced tomatoes with juice
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • salt and pepper to taste

Equipment

  • Slow Cooker
  • Large Pot or Skillet

Method
 

  1. Heat the slow cooker on high and add a splash of olive oil. Then, toss in the chopped onion and let it cook until translucent and fragrant, about 5 minutes. You should hear a gentle sizzle and see the onions turning a soft, golden color.
  2. Add the minced garlic to the cooker and cook for another 1-2 minutes, stirring occasionally. The garlic will release a warm, savory aroma and become fragrant, enhancing the overall scent of the dish.
  3. Stir in the pumpkin purée, mixing thoroughly with the onion and garlic until smooth and well combined. This creates a vibrant, orange base that will add sweetness and creaminess to the chili.
  4. Pour in the vegetable broth and gently stir everything together, scraping up any bits stuck to the bottom of the cooker. Bring the mixture to a gentle simmer.
  5. Add the rinsed black beans and diced tomatoes with their juice to the slow cooker, distributing them evenly. Next, sprinkle in the chili powder, cumin, and cinnamon for warm, smoky flavor. Season with salt and pepper to taste.
  6. Cover the slow cooker with the lid and set it to cook on low for 4 hours, or on high for about 2 hours. The chili will thicken, and the flavors will meld beautifully as it cooks.
  7. About 30 minutes before serving, open the lid and check the chili’s consistency. If you'd like it creamier, use an immersion blender to gently puree some of it directly in the cooker, creating a silky texture with visible chunks for added heartiness.
  8. Taste the chili and adjust the seasoning with additional salt, pepper, or spices if needed. It should smell warm, fragrant, and inviting, with a beautiful orange hue and thickened broth.
  9. Serve the pumpkin chili hot in bowls, garnished with your favorite toppings like sour cream, shredded cheese, or fresh herbs, if desired. Enjoy the comforting, velvety texture with a spicy-sweet flavor profile.

Notes

Stir occasionally during cooking to prevent pumpkin from settling at the bottom. For a thicker chili, cook uncovered for the last 30 minutes. Use an immersion blender for extra smoothness, but leave some texture if preferred.