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Crockpot Pumpkin Chili

This Crockpot Pumpkin Chili is a hearty, comforting dish that combines tender beans, smoky spices, and smooth pumpkin puree. Slow cooking allows the flavors to meld and the pumpkin to soften, resulting in a thick, colorful chili with a slightly sweet and spicy profile that is perfect for fall evenings.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups canned pumpkin puree unsweetened
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (15 oz) kidney beans rinsed and drained
  • 1 cup corn kernels fresh or frozen
  • 1 cup diced tomatoes canned
  • 1 cup vegetable broth or chicken broth
  • 1 large yellow onion diced
  • 2 cloves garlic cloves minced
  • 2 tablespoons chili powder adjust to taste
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper optional, for heat
  • Salt and pepper to taste

Equipment

  • Slow Cooker
  • Cutting board
  • Chef's knife
  • Measuring spoons

Method
 

  1. Dice the yellow onion into small pieces and mince the garlic cloves. Sauté the onion in a skillet over medium heat until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until it becomes aromatic.
    2 cups canned pumpkin puree
  2. Add the sautéed onion and garlic to the slow cooker. Pour in the vegetable broth and stir to combine. Next, add the pumpkin puree, canned beans (rinsed and drained), corn, diced tomatoes, chili powder, cumin, cayenne (if using), and a generous pinch of salt and pepper.
    2 cups canned pumpkin puree
  3. Give everything a good stir to ensure spices are evenly distributed. Cover the slow cooker with the lid and cook on low for 4 to 6 hours, stirring occasionally if possible. The chili will thicken and the flavors will meld beautifully.
  4. Check the chili’s seasoning—add more salt, pepper, or spices if needed. The final chili should be thick, bubbling gently, with a rich orange hue and a comforting aroma filling your kitchen.
  5. Spoon the hearty chili into bowls and serve hot. Garnish with your favorite toppings like chopped cilantro, shredded cheese, or a squeeze of lime for added flavor and freshness.

Notes

Feel free to adjust spice levels and add chopped jalapeños or hot sauce for extra heat. Using canned pumpkin makes the recipe quick and smooth, but fresh pumpkin can be used if available. Leftovers keep well in the fridge for up to 3 days.