We know you'll love it!
What recipes do you find yourself craving this time of year? For many of us, chili is a traditional, must-make option whenever the cold weather blows in. Of course, Autumn always brings cravings for our favorite pumpkin treats too! With this in mind, we combined these two family-favorites into one delicious meal! If you want to use pumpkin a little differently this Fall, our Slow Cooker Pumpkin Chili is a must-try!
Flavors of the Season
This chili is loaded with incredible flavors and textures that will satisfy your soul from the very first bite! The combination of vegetables including onion, tomato, carrot, jalapeno, and bell peppers create a wonderfully hearty texture. Once the black beans are added in, you’re left with a base that will leave you feeling full and satisfied for hours.
What makes this chili so unique and delicious though is the pumpkin puree and a unique blend of spices. We use chili powder for that classic kick, and then add in some pumpkin pie spice for that warm and comforting flavor we’ve all grown to know and love.
Perfect for Vegans or Carnivores
The recipe below is plant-based friendly, however, we understand that not everyone is following a vegan lifestyle. Black beans are a great source of protein for meatless eaters, but feel free to add cooked ground turkey or beef if you prefer a version with meat in it! Simply fry the meat up in a pan until it’s cooked all the way through, drain any excess liquid, and dump it into your Crock-pot!
As a plant-based meal, this recipe is only 214 calories per serving, but contains 12 grams of protein and a whopping 16 grams of fiber! Furthermore, each serving contains only 1 gram of fat, making it a good, heart-healthy option!
More time for Festivities
As if the flavors and nutritional benefits weren’t enough to make you want to try this dish, it’s also insanely easy to make! All you have to do is throw all of the ingredients into a slow cooker and walk away for a few hours.
We adore set-it and forget-it recipes because it frees up some time to do other things! While your slow cooker pumpkin chili is cooking, you can carve a pumpkin with the kids, go for a walk to enjoy the cooler weather, or just relax on the couch!
Slow Cooker Pumpkin Chili
- 1 onion diced
- 28 ounces crushed tomatoes cans
- 28 ounces black beans cans, drained
- 1 carrot shredded
- 1 bell pepper diced
- 1 jalapeno veins and seeds removed and minced
- 2 garlic cloves minced
- 1 1/2 cups pumpkin puree
- 1 cup vegetable broth low-sodium
- 2 tablespoons chili powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Add everything to your slow cooker and stir to combine. Cook on low for 5 to 6 hours or high for 2 to 3 hours. Serve with a dollop of Greek yogurt or topped with avocado slices.
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If putting pumpkin in your chili still sounds crazy to you, we strongly urge you to just try it for yourself! Make up a batch this weekend; You’ll be so glad you did!
Our Old-Fashioned Cornbread makes an excellent addition to our Slow Cooker Pumpkin Chili!
If you enjoyed this Autumn-inspired meal, we think you might also like to try:
What are your pumpkin recipe plans for the fall? Trying something totally new? Let us know in the comments section below!