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The Cozy Secret of Slow Cooker Pumpkin Chili

Written by

HenryScott

in

As autumn sets in, I find myself craving more than just the usual pumpkin lattes; I want them in my food, in the most comforting way possible. What better than a slow cooker chili infused with the earthy aroma of pumpkin and the warmth of spices? This dish transforms simple ingredients into a comforting bowl that captures the essence of fall in every bite.

Imagine the slow simmering of tender beans, smoky peppers, and smooth pumpkin, filling your kitchen with a delightful aroma. It’s a one-pot wonder that’s perfect for busy days or lazy weekends, allowing you to focus on cozying up while it does all the work. Plus, it’s a clever way to sneak extra veggies into your meal!

Pumpkin Bean Chili in Slow Cooker

This pumpkin bean chili is a hearty, one-pot dish cooked slowly to blend flavors and textures. It features tender beans, smooth pumpkin, and smoky spices, resulting in a thick, comforting chili with a rich, earthy aroma and a velvety consistency.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 can canned diced tomatoes 14.5 oz can
  • 2 cups cooked beans kidney or black beans, drained and rinsed
  • 1 cup canned pumpkin plain pumpkin puree
  • 1 bell pepper smoked bell pepper chopped
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon cayenne pepper optional, for heat
  • to taste salt and pepper

Equipment

  • Slow Cooker
  • Cutting board

Method
 

  1. Dice the onion and chop the smoked bell pepper into small pieces, preparing them for sautéing.
  2. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
  3. Add the chopped smoked bell pepper and minced garlic to the skillet. Cook for another 1-2 minutes, stirring gently, until the mixture is fragrant and the peppers soften slightly.
  4. Transfer the sautéed vegetables from the skillet into the slow cooker, spreading them evenly at the bottom.
  5. Pour in the canned diced tomatoes along with their juices, then add the canned pumpkin and drained beans to the slow cooker.
  6. Stir in chili powder, ground cumin, cayenne pepper if using, and season with salt and pepper to taste. Mix everything thoroughly to combine all the flavors.
  7. Set the slow cooker to low and cook uncovered for 5-6 hours, stirring occasionally. The chili should thicken, and the flavors will meld into a rich, earthy aroma.
  8. Once cooked, taste and adjust salt and pepper if needed; the chili should be thick and velvety, with a warm orange hue.
  9. Spoon the hearty pumpkin bean chili into bowls, and enjoy the comforting, flavorful dish with your favorite toppings or sides.
This fall-inspired chili is more than just a meal; it’s a celebration of cozy evenings and seasonal flavors. The pumpkin adds a subtle sweetness that balances the smoky spices, creating a depth of flavor that’s both familiar and unique. It’s a reminder that comfort food can also be a gentle nod to the changing season.

Whether you’re hosting friends or enjoying a quiet night, this chili offers warmth and nostalgia in every spoonful, making every autumn moment a little more special.

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