Description

Warm up your chilly evenings with this irresistible Slow Cooker Pumpkin Chili. Bursting with rich flavors from hearty beans, creamy pumpkin, and a medley of spices, this dish is not only visually stunning but also incredibly easy to prepare. Perfect for cozy nights in or potluck gatherings, each bowl serves as a comforting hug that delights both the taste buds and the soul.

Ingredients

Scale

1 (15 oz) can pumpkin puree
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 medium yellow onion, chopped
1 bell pepper (red or green), chopped
3 garlic cloves, minced
2 tsp chili powder (adjust to taste)
1 tsp cumin powder
4 cups low-sodium vegetable broth
2 tbsp olive oil
Optional: Sour cream or Greek yogurt for serving
Optional: Fresh cilantro for garnish

Instructions

Heat olive oil in a skillet over medium heat. Sauté chopped onion and bell pepper until softened, about 5 minutes.
Add minced garlic, chili powder, and cumin to the skillet; cook for an additional minute until fragrant.
Transfer sautéed vegetables into a slow cooker. Stir in pumpkin puree, black beans, kidney beans, diced tomatoes, and vegetable broth.
Season with salt and pepper to taste. Adjust seasoning based on preference.
Set the slow cooker on low for 6-8 hours or high for 3-4 hours until flavors meld beautifully.
Serve hot in bowls topped with sour cream or Greek yogurt and garnished with fresh cilantro.

Prep Time: 10 minutes
Cook Time: 6 hours on low
Category: Main
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 220
Sugar: 5g
Sodium: 570mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg

Keywords: Feel free to customize your chili by swapping beans or adding seasonal vegetables. For added heat, incorporate jalapeños or cayenne pepper during cooking.