Description
This Slow Cooker Pumpkin Chili combines the rich flavors of pumpkin with traditional chili spices, creating a hearty and satisfying dish perfect for fall.
Ingredients
Scale
- 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 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth
- 1 bell pepper, chopped
Instructions
- Chop the onion and bell pepper.
- Mince the garlic.
- In the slow cooker, combine the pumpkin puree, black beans, kidney beans, diced tomatoes, chopped onion, minced garlic, chili powder, cumin, smoked paprika, salt, black pepper, and vegetable broth.
- Stir the ingredients together until well mixed.
- Cover the slow cooker with a lid.
- Set the slow cooker to low and cook for 8 hours.
- After cooking, taste the chili and adjust the spices if necessary.
- If you prefer a thicker consistency, mash some of the beans or add a cornstarch slurry.
- Serve hot, garnished with fresh cilantro, sour cream, or avocado if desired.
Notes
- Use fresh ingredients for the best flavor.
- 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: 50
- Fiber: 10
- Protein: 12
- Cholesterol: 0
Keywords: pumpkin, chili, slow cooker, fall, comfort food