Ingredients
Equipment
Method
- 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.
- Roast the pumpkin for about 25-30 minutes, until the edges are caramelized and the pumpkin is tender when pierced with a fork.
- Meanwhile, peel and dice the onion, then mince the garlic.
- In a skillet over medium heat, warm a tablespoon of olive oil, add the onions, and sauté until translucent and fragrant, about 5 minutes.
- Add the minced garlic, chili powder, cumin, cinnamon, and smoked paprika to the skillet, stirring for about a minute until the spices are fragrant.
- Transfer the roasted pumpkin chunks to a slow cooker, along with the sautéed onion and spice mixture, beans, corn, and vegetable broth.
- Stir everything together until well combined, then season with salt and pepper to taste.
- Set the slow cooker to low and cook for 4 hours, allowing flavors to meld and pumpkin to become mushy but still hold shape.
- Once cooked, stir the chili and check the consistency; if it’s too thick, add a splash more broth and stir through.
- Taste and adjust seasoning as needed, then ladle the warm chili into bowls.
- 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.