Description
A warm and hearty slow-cooker pumpkin chili perfect for fall, combining the flavors of pumpkin, beans, and spices for a comforting meal.
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 cup vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: sour cream, cheese, cilantro
Instructions
- In a slow cooker, combine pumpkin puree, black beans, kidney beans, diced tomatoes, and vegetable broth.
- Add chopped onion, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper.
- Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot with optional toppings if desired.
Notes
- For a spicier chili, add diced jalapeños or cayenne pepper.
- This chili can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Slow-Cooker, Pumpkin, Chili, Fall, Vegan