Slow Cooker Pumpkin Chili
Slow Cooker Pumpkin Chili is a hearty chili that’s a little sweet, a little spicy, and packs in the veggies. Minimal prepwork, this chili is perfect for a chilly fall day!
Servings 6 Serviings
Ingredients
- 3 15 Oz Can Chili beans
- 1 15 Oz Can Pure canned pumpkin puree
- 1 15 Oz Can Black beans drained
- ½ White onion diced
- 2 Tbsp Tomato paste
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 1 tsp Salt
- 1 tsp Ground black pepper
- ½ tsp Pumpkin pie spice
Instructions
- Add all the ingredients to a slow cooker then stir to combine.
- Cover and cook on high for 4 hours or on low for 8 hours, stirring halfway through to ensure even cooking.
- Add more salt to taste then serve with freshly minced parsley for garnish and baguette slices if desired.
Notes
Storing:
This pumpkin chili can be stored in an airtight container in the fridge for up to 3 days.