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Fall Pumpkin Chili in the Slow Cooker

This pumpkin chili is made by roasting pumpkin chunks before adding them to a slow cooker with beans, spices, and smoky flavorings. The dish develops a hearty, velvety texture with tender pumpkin pieces and a rich, spicy sauce, finished with a thick, inviting appearance. It offers a comforting, seasonal meal with vibrant aromas and balanced flavors.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350

Ingredients
  

  • 1 pound pumpkin peeled and cut into chunks
  • 2 can (15 oz) beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 cup vegetable broth
  • Salt and pepper to taste

Equipment

  • Oven or toaster oven
  • Slow Cooker
  • Baking sheet
  • Knife
  • Cutting board

Method
 

  1. Preheat the oven to 400°F (200°C). Spread the pumpkin chunks on a baking sheet, drizzle with a tablespoon of olive oil, and toss to coat evenly.
  2. Roast the pumpkin for about 25-30 minutes, until the edges are caramelized and the pumpkin is tender when pierced with a fork.
  3. Meanwhile, peel and dice the onion, then mince the garlic.
  4. In a skillet over medium heat, warm a tablespoon of olive oil, add the onions, and sauté until translucent and fragrant, about 5 minutes.
  5. Add the minced garlic, chili powder, cumin, cinnamon, and smoked paprika to the skillet, stirring for about a minute until the spices are fragrant.
  6. Transfer the roasted pumpkin chunks to a slow cooker, along with the sautéed onion and spice mixture, beans, corn, and vegetable broth.
  7. Stir everything together until well combined, then season with salt and pepper to taste.
  8. Set the slow cooker to low and cook for 4 hours, allowing flavors to meld and pumpkin to become mushy but still hold shape.
  9. Once cooked, stir the chili and check the consistency; if it’s too thick, add a splash more broth and stir through.
  10. Taste and adjust seasoning as needed, then ladle the warm chili into bowls.
  11. Serve hot, garnished with fresh herbs or a dollop of sour cream if desired. Enjoy the comforting fall flavors!

Notes

Roast the pumpkin ahead of time for deeper caramelized flavor. Adjust spice levels according to your taste.