Description
This Slow Cooker Pumpkin Chili is a hearty and flavorful dish with a touch of fall sweetness. It’s packed with healthy ingredients like pumpkin puree, black beans, and chili beans, making it a satisfying and comforting meal for cooler days.
Ingredients
Scale
Produce
- 1/2 white onion, diced
Pantry
- 3 (15 oz) cans chili beans
- 1 (15 oz) can pure canned pumpkin puree
- 1 (15 oz) can black beans, drained
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon pumpkin pie spice
- Freshly minced parsley (for garnish)
- Baguette slices (optional, for serving)
Instructions
- Combine Ingredients: Add all ingredients to the slow cooker and stir to combine.
- Cook: Cover and cook on HIGH for 4 hours, or on LOW for 8 hours. Stir halfway through to ensure even cooking.
- Serve: Add more salt to taste, if needed. Garnish with freshly minced parsley and serve with baguette slices, if desired.
Notes
- For a spicier chili, add more chili powder or a pinch of cayenne pepper.
- If you don’t have pumpkin pie spice, you can use a combination of cinnamon, ginger, and nutmeg.
- To make this chili vegetarian, use vegetable broth instead of chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This chili can also be made on the stovetop. Simply simmer all ingredients in a large pot over low heat for about 30 minutes, or until heated through.
Nutrition
- Serving Size: 1 Serving
- Calories: 300kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 55g
- Protein: 15g
- Cholesterol: 5mg
