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To make this spicy pumpkin chili, gather these main ingredients: - 1 can (15 oz) pumpkin puree - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (any color), chopped - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 2 cups vegetable broth - 1 tablespoon olive oil These ingredients mix together to create a warm and hearty meal. The pumpkin puree adds a creamy texture, while the beans provide protein. The spices deliver a flavor kick that keeps you coming back for more. For extra flavor and texture, consider these toppings: - Fresh cilantro, for garnish - Sour cream or Greek yogurt, for serving Adding a dollop of sour cream or Greek yogurt cools down the heat. Fresh cilantro adds a burst of color and freshness. You can even try avocado or tortilla chips for a fun twist. This chili is naturally vegan and can easily be gluten-free. To ensure it's gluten-free, check the labels on your canned ingredients. Most canned beans and tomatoes are safe. For a heartier meal, you can add extra vegetables like zucchini or carrots. This way, everyone can enjoy a warm bowl of spicy pumpkin chili! Start by gathering all your ingredients. This makes cooking easy and fun. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper. Sauté them for about 5 minutes until soft. Next, add 3 minced garlic cloves and cook for 1 more minute. This step adds great flavor! Once done, transfer this mixture to your slow cooker. Now, it’s time to add the rest of your ingredients. In the slow cooker, combine the following: - 1 can (15 oz) pumpkin puree - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (14.5 oz) diced tomatoes with green chilies - 2 cups vegetable broth - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste Stir everything together until well mixed. Cover the slow cooker. Set it to low for 6 to 8 hours or high for 3 to 4 hours. The longer you cook, the better the flavors blend. When the cooking time is up, taste your chili. Adjust seasoning with more salt, pepper, or cayenne if you like it spicier. Once it’s just right, serve it hot. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt if you want. Enjoy your flavorful bowl of spicy pumpkin chili! To boost the taste of your chili, use fresh herbs. Adding fresh cilantro at the end gives a bright note. You can also use a squeeze of lime or lemon juice. This adds a nice zing. For an extra depth, try adding a splash of balsamic vinegar. This simple trick brightens the whole dish. Adjust the heat to match your taste. To make it spicier, add more cayenne pepper. You can also include diced jalapeños for a fresh kick. If you prefer a milder chili, cut the cayenne in half. Consider using sweet bell peppers instead of spicy ones. This keeps the flavor without too much heat. For the best results, sauté your onions and peppers first. This step adds more flavor. Make sure to stir your ingredients well in the slow cooker. This ensures even cooking. Always taste before serving. You can adjust the spices if needed. Cover your slow cooker tightly to keep moisture in. This helps your chili become thick and rich over time. {{image_2}} You can boost your chili's taste by adding more veggies. Try sweet corn, zucchini, or carrots. These options add texture and flavor. You can also use seasonal veggies for a fresh twist. Just chop them up and toss them in your slow cooker. Remember, the more color, the better! If you want meat in your chili, ground turkey or beef works well. Brown the meat in a skillet before adding it to the slow cooker. This adds a deeper flavor. You can also use shredded chicken for a lighter option. Just make sure to adjust the cooking time to ensure the meat is fully cooked. Beans add protein and heartiness to the dish. You can mix and match different beans. For example, use pinto beans or chickpeas along with the black and kidney beans. Each type brings its own flavor and texture. Rinse and drain them well before adding to the chili. This keeps your dish fresh and tasty. To keep your chili fresh, let it cool first. Use an airtight container to store it. Make sure to leave some space at the top for expansion. This way, it stays tasty and safe. You can freeze your chili, too! Use a freezer-safe container or bag. Remove as much air as possible before sealing. Label the container with the date. Your chili will stay good for about three months in the freezer. When you're ready to enjoy it, thaw the chili overnight in the fridge. Reheat it on the stove over medium heat. Stir it often until it's hot. You can also microwave it in a bowl, but cover it to avoid splatters. Enjoy your warm, spicy treat! Yes, you can use fresh pumpkin. Just cook and mash it first. Fresh pumpkin adds a nice texture. It can also boost the flavor. Cut the pumpkin into small pieces and roast or boil until soft. Then mash it well. This method makes your chili more flavorful. This chili lasts for about five days in the fridge. Store it in an airtight container. This helps keep the chili fresh and tasty. You can enjoy it for lunch or dinner later in the week. Just make sure to reheat it thoroughly before serving. Yes, you can make it on the stovetop. Start by sautéing the veggies as in the slow cooker steps. Then, add all the ingredients to the pot. Bring it to a boil, then reduce the heat. Let it simmer for about 30 to 45 minutes. Stir often to prevent sticking. Serve your chili with crusty bread or cornbread. These pair well and soak up the flavors. You can also top it with sour cream or Greek yogurt. Fresh cilantro adds a nice touch too. For a complete meal, consider a simple salad on the side. This chili recipe blends tasty pumpkin with spices for a unique dish. We explored key ingredients and optional toppings to suit your taste. I offered tips for flavor and adjustments for heat. You can use many vegetables and beans or add meats for variety. For storage, I highlighted safe methods for leftovers and freezing. This chili is easy to adapt, and you’ll love how it warms the soul. Enjoy the fun of cooking, and make it your own!

Slow Cooker Spicy Pumpkin Chili

Warm up this fall with a delicious slow cooker spicy pumpkin chili that's bursting with flavor! Packed with pumpkin puree, black beans, and vibrant spices, this easy recipe is perfect for cozy dinners. Simply sauté your veggies, mix in your ingredients, and let the slow cooker do the magic. Craving a hearty meal? Click through for the full recipe and indulge in this comforting dish today!
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Ingredients
  

1 can (15 oz) pumpkin puree

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (14.5 oz) diced tomatoes with green chilies

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (any color), chopped

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

2 cups vegetable broth

1 tablespoon olive oil

Fresh cilantro, for garnish

Sour cream or Greek yogurt (optional, for serving)

Instructions
 

In a skillet over medium heat, add olive oil and sauté the diced onion and bell pepper until soft, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

    Transfer the onion, bell pepper, and garlic mixture into the slow cooker.

      Add in the pumpkin puree, black beans, kidney beans, diced tomatoes (with juices), vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper.

        Stir all the ingredients together until well combined.

          Cover the slow cooker and set it to low heat for 6 to 8 hours or high heat for 3 to 4 hours, until the chili is heated through and the flavors meld.

            Taste and adjust seasoning, adding more salt, pepper, or cayenne if desired.

              Serve hot, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.

                Prep Time: 15 minutes | Total Time: 8 hours 15 minutes | Servings: 6