Description
This Slow Cooker Pumpkin Chili is a hearty and comforting dish that combines the seasonal flavors of pumpkin with a delightful blend of spices, perfect for cozy fall evenings.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 cup vegetable broth
- 1 tablespoon brown sugar or maple syrup (optional)
Instructions
- Layer the chopped onion and minced garlic at the bottom of the slow cooker.
- Add the pumpkin puree, black beans, kidney beans, diced tomatoes, and vegetable broth to the slow cooker.
- Sprinkle the chili powder, cumin, paprika, cayenne pepper, salt, and pepper over the ingredients.
- If desired, add brown sugar or maple syrup for sweetness.
- Stir all the ingredients together until well combined.
- Cover the slow cooker and set it to low for 6-8 hours.
- Once cooked, taste and adjust seasoning as needed.
- Serve hot, garnished with your choice of toppings.
Notes
- For a richer flavor, use fresh pumpkin instead of canned.
- Prep Time: 15
- Cook Time: 480
- Category: soups
- Method: slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 300
- Sugar: 5
- Sodium: 600
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 10
- Protein: 12
- Cholesterol: 0
Keywords: pumpkin, chili, slow cooker, fall, comfort food