Slow Cooker Pumpkin Chili

Crockpot Pumpkin Chili
Crockpot Pumpkin Chili Jodi Danen, RDN

Just one serving of pumpkin provides 20% of your daily value of fiber. It’s also rich in vitamin A, which helps support healthy vision, proper cell growth, and a strong immune system. The vibrant color of pumpkin comes from beta-carotene—a carotenoid that may help protect against cancer and fight inflammation.

 

 

This creamy slow cooker chili recipe utilizes fall’s greatest superfood. Pepper and beans add substance to its base, while pumpkin pie spice, cumin, and maple syrup ramp up the flavor profile. This’ll become a solid standby when you’re in the mood for comfort food and short on prep time.

Recipe by Jodi Danen, RDN owner of Create Kids Club.

  • 210 calories
  • 7.8 grams protein
  • 7.6 grams fat
  • 30.5 grams carbs
  • 9.1 grams sugar

Prep time

10 minutes min.

Cook time

4 hours min.

  • 1 medium onion, diced
  • 1 medium pepper, diced
  • 1 tbsp olive oil
  • 2 15 oz. cans pumpkin
  • 2 15 oz. cans diced tomatoes
  • 2 cups vegetable broth (or chicken broth)
  • 15 oz. can Great Northern Beans
  • 1 tbsp. maple syrup
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tsp. granulated garlic
  • 1 tsp. salt
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. pepper
  • 4 oz. cream cheese
Heat olive oil in a medium size sauté pan. Sauté onions and peppers until translucent, about 4 minutes.
Add sautéed onions and peppers to a slow cooker.
Add remaining ingredients to slow cooker, except the cream cheese.
Cook 2-3 hours on high, or 7-8 hours on low.
Before serving, stir in cream cheese until melted.
Garnish with shredded cheese, green onions, or sour cream.