Autumn’s Unexpected Gem: Slow Cooker Pumpkin Chili That Transforms Dinner

Imagine a chili that balances the comforting warmth of traditional spices with a subtle sweet hint of pumpkin. This dish is an ode to fall’s bounty, slow-cooked to evoke cozy evenings, but with a surprising twist that elevates your standard chili fare. It’s perfect for those chilly Sunday afternoons when you want something hearty yet a little different.

The magic lies in slow cooking pumpkin chunks alongside rich beans and savory spices, creating a meld of flavors that’s both nostalgic and fresh. The aroma alone, with hints of cumin, cilantro, and toasted pumpkin seeds, feels like a warm hug. This recipe invites you to think beyond the usual and embrace autumn’s flavors in a new way.

Pumpkin Chili

A hearty chili that combines tender pumpkin chunks with beans and warm spices, slow-cooked to develop rich flavors and a comforting texture. The dish features a thick, rustic appearance with a blend of vibrant orange pumpkin, beans, and aromatic seasonings, finished with toasted pumpkin seeds for added crunch.

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Prep Time 15 minutes mins

Cook Time 1 minute min

Total Time 1 minute min

Servings: 4

Course: Main Course

Cuisine: American

Calories: 315

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cubed pumpkin peeled and seeded
• 1 can black beans drained and rinsed
• 1 can diced tomatoes with juice
• 1 small onion diced
• 2 cloves garlic minced
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper optional, for heat
• 1 tablespoon olive oil
• 1 cup vegetable broth
• 1/4 cup toasted pumpkin seeds for garnish

Equipment

• Large Saucepan
• Cutting Board
• Chef’s knife
• Wooden spoon

Method

 

1. Peel and seed the pumpkin, then cut into 1-inch cubes. Set aside.
2. Dice the onion finely and mince the garlic cloves. Prepare all your spices so they’re ready to add.
3. Heat the olive oil in a large saucepan over medium heat. Once shimmering, add the diced onion and cook until translucent and fragrant, about 3-4 minutes, stirring occasionally.
4. Add the minced garlic to the pan and cook for another 30 seconds until fragrant, being careful not to burn it.
5. Stir in the cumin, paprika, and cayenne (if using), allowing the spices to toast slightly and release their aroma, about 1 minute.
6. Add the pumpkin cubes to the saucepan, stirring to coat them with the spice mixture. Cook for 5 minutes until they start to soften and turn a bit golden.
7. Pour in the diced tomatoes with their juice and the vegetable broth. Stir everything together and bring to a gentle simmer.
8. Reduce the heat to low, cover the saucepan, and let the chili simmer for 45-50 minutes, or until the pumpkin is tender and the flavors meld together, stirring occasionally.
9. Uncover the pot and stir in the rinsed black beans. Cook for an additional 5 minutes to heat through.
10. Taste and adjust seasonings as needed. Serve the chili hot, garnished with toasted pumpkin seeds for crunch.

Notes

For extra flavor, consider roasting the pumpkin chunks beforehand for a deeper caramelized sweetness.

Come dinner time, you’ll be greeted with a thick, fragrant chili that’s perfect over rice or topped with fresh cilantro. It’s a dish that feels special yet simple, connecting you to the comforting roots of fall ingredients. A bowl of this will remind you that the best meals are often the easiest—yet surprisingly intricate in flavor.