Autumn Pumpkin Power: Slow Cooker Fall Chili with a Twist

Few aromas herald the arrival of fall quite like simmering chili infused with pumpkin. This recipe takes the familiar comfort of chili and adds a seasonal twist that spices up your dinner routine. The slow cooker makes it effortless to develop a deep, layered flavor while you go about your day.

Imagine opening your kitchen door and being greeted by the rich scent of spices, roasted peppers, and sweet pumpkin. It’s a cozy, inviting smell that perfectly matches the cool, crisp air outside. This dish isn’t just food; it’s a celebration of autumn’s bounty, ready to warm you from the inside out.

Pumpkin Chili

Pumpkin chili is a hearty stew that combines tender chunks of pumpkin with traditional chili ingredients, simmered to develop a rich, warming flavor. The dish features a thick, comforting texture with vibrant orange hues and a savory, spiced aroma. It’s cooked slowly to allow the flavors to meld and the vegetables to soften fully.

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Prep Time 15 minutes mins

Cook Time 2 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion diced
• 3 cloves garlic minced
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) canned pumpkin pure pumpkin puree
• 1 cup vegetable broth
• 1 can (15 oz) black beans drained and rinsed
• 2 tablespoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• Salt and pepper to taste

Equipment

• Slow Cooker
• Large pot

Method

 

1. Heat the olive oil in a large pot over medium heat until it shimmers. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. The kitchen will fill with a gentle aroma as the onions soften.
2. Add the minced garlic to the pot and cook for another minute, until fragrant and slightly golden. Stir frequently to prevent burning, and you’ll notice the smell intensify.
3. Pour in the diced tomatoes along with their juices, and cook for 2-3 minutes, stirring to combine everything evenly. The mixture should start to look vibrant and slightly bubbling.
4. Stir in the canned pumpkin, blending it into the tomato mixture to create a smooth, orange-colored base. Cook for a minute to incorporate all ingredients, noticing the thickening of the sauce.
5. Add the vegetable broth, drained black beans, chili powder, cumin, and cinnamon. Stir well to evenly distribute the spices and ingredients. Bring the mixture to a gentle simmer for 5 minutes, allowing the flavors to meld and the chili to thicken slightly.
6. Transfer the mixture to your slow cooker or keep it on the stovetop on low heat to simmer gently. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the flavors deepen and the pumpkin has broken down into a rich, stew-like consistency.
7. Once cooked, remove the lid and give the chili a gentle stir. Taste and season with salt and pepper as needed. The chili should be thick, hearty, and filled with vibrant color and rich aromas.
8. Spoon the hot pumpkin chili into bowls, and serve with your favorite toppings or crusty bread. The chili’s thick texture and spicy aroma make for a cozy, satisfying meal.

Notes

Feel free to add a dash of hot sauce or garnish with shredded cheese and chopped cilantro for extra flavor.

Serving this chili is like wrapping yourself in a warm blanket on a chilly afternoon. The combination of hearty beans, tender pumpkin, and a harmony of spices creates a dish that’s both comforting and nourishing. It’s perfect for weeknights when you crave something easy yet memorable.

In a season that encourages slow mornings and rustic flavors, this chili fits right in. It’s a dish that invites you to pause, savor, and celebrate the flavors of fall with every bite.