Crockpot Pumpkin Chili
This Crockpot Pumpkin Chili is a hearty stew that combines tender pumpkin flesh, beans, and savory spices, simmered slowly to develop a rich, velvety texture. The dish features a cozy blend of fall flavors with a thick, chunky appearance, topped with a hint of spice and warmth.
Equipment
- Slow Cooker
- Cutting Board
- Chef's knife
- Wooden spoon
Ingredients
- 1 can (15 oz) canned pumpkin unsweetened
- 2 cups cooked beans black or kidney beans, drained and rinsed
- 1 cup vegetable broth or chicken broth
- 1 Tablespoon cumin ground
- 1 teaspoon chili powder
- 1/2 teaspoon cinnamon ground
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- to taste Salt and pepper
Instructions
- Chop the onion into small dice and mince the garlic cloves.
- Heat olive oil in a skillet over medium heat and sauté the diced onion until it becomes translucent and fragrant, about 5 minutes.
- Add the minced garlic and cook for another minute until the aroma hits the air.
- Transfer the cooked onion and garlic mixture to the slow cooker.
- Add the canned pumpkin, cooked beans, vegetable broth, cumin, chili powder, cinnamon, and a pinch of salt and pepper to the slow cooker.
- Stir all the ingredients well to combine, ensuring the spices are evenly distributed.
- Cover the slow cooker with its lid and set it to low. Let the chili simmer gently for 4 hours, stirring occasionally.
- After cooking, open the lid and check the consistency; the chili should be thick and heated through.
- Taste and add extra salt or spice if needed, then stir to incorporate.
- Ladle the rich, velvety chili into bowls, and garnish with your favorite toppings like cilantro or a dollop of sour cream if desired.
- Serve hot, and enjoy the comforting flavors of this seasonal pumpkin chili.
Notes
For a creamier texture, blend a portion of the chili before serving. Adjust spice levels to taste, and consider adding chopped jalapeños for extra heat.