why make this recipe
Pumpkin chili in the crockpot is a fantastic choice for those looking for a hearty, flavorful, and healthy meal. It combines the richness of pumpkin with beans and spices, offering a unique twist on classic chili. This dish is not only filling but also packed with nutrients. Plus, making it in a crockpot means you can set it and forget it, allowing busy individuals or families to enjoy a comforting dinner with minimal effort.
how to make Pumpkin Chili in the Crockpot
Ingredients
- 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
- 2 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro
Directions
- In a crockpot, combine the pumpkin puree, black beans, kidney beans, diced tomatoes, vegetable broth, onion, garlic, chili powder, cumin, salt, and pepper.
- Stir to mix well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors meld and the chili is hot.
- Serve hot, topped with sour cream, cheese, and cilantro if desired.
how to serve Pumpkin Chili in the Crockpot
Pumpkin chili is best served hot. You can offer it in bowls and let people add their favorite toppings like sour cream, shredded cheese, and fresh cilantro. It pairs wonderfully with crusty bread or cornbread for dipping.
how to store Pumpkin Chili in the Crockpot
If you have leftovers, let the chili cool completely and store it in an airtight container in the refrigerator. It will last for about 3-4 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating.
tips to make Pumpkin Chili in the Crockpot
- If you prefer a spicier chili, add a diced jalapeño or some red pepper flakes.
- You can use fresh pumpkin instead of canned pumpkin puree; just cook it first until soft and blend it.
- For extra flavor, sauté the onion and garlic before adding them to the crockpot.
variation
You can change up the beans in this recipe. Try using pinto beans or chickpeas instead of kidney beans or black beans. For a meatier version, you could add cooked ground turkey or beef.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just cook and puree it before adding it to the crockpot.
Is this chili vegan?
Yes, this pumpkin chili is vegan, as it uses only plant-based ingredients.
How can I make this chili thicker?
If you want a thicker chili, you can mash some of the beans or add a tablespoon of cornstarch mixed with water during the last hour of cooking.
Pumpkin Chili in the Crockpot
- Total Time: 255 minutes
- Yield: 6 servings
- Diet: Vegan
Description
A hearty and healthy pumpkin chili made in a crockpot, combining the richness of pumpkin with beans and spices for a unique twist on classic chili.
Ingredients
- 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
- 2 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro
Instructions
- In a crockpot, combine the pumpkin puree, black beans, kidney beans, diced tomatoes, vegetable broth, onion, garlic, chili powder, cumin, salt, and pepper.
- Stir to mix well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors meld and the chili is hot.
- Serve hot, topped with optional sour cream, cheese, and cilantro.
Notes
If you prefer a spicier chili, add a diced jalapeño or some red pepper flakes. You can also use fresh pumpkin instead of canned. For extra flavor, sauté the onion and garlic before adding them to the crockpot.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American