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Pumpkin Chili with Fall Spices

This hearty chili combines tender beans and smooth roasted pumpkin, infused with warm spices like cumin and cinnamon. It is cooked slowly until thickened and flavorful, resulting in a comforting stew with a rich, velvety texture and vibrant fall-inspired aroma.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 7 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large Pumpkin peeled, seeded, and cubed
  • 2 cans cannellini beans drained and rinsed
  • 1 cup chopped onion
  • 3 cloves garlic minced
  • 1 tablespoon cumin ground
  • 1 teaspoon cinnamon
  • 1 teaspoon chili powder
  • 1 can diced tomatoes with juices
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • to taste Salt and pepper

Equipment

  • Slow Cooker
  • Knife
  • Cutting board
  • Mixing spoon

Method
 

  1. Peel, seed, and cut the pumpkin into small cubes, then set aside.
  2. Heat olive oil in a skillet over medium heat; add chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes.
  3. Add the minced garlic, cumin, cinnamon, and chili powder to the onions; cook for another minute until spices are fragrant.
  4. Combine the roasted pumpkin cubes with the spice mixture in a large bowl and toss to coat evenly.
  5. Transfer the seasoned pumpkin and sautéed onions into the slow cooker.
  6. Add the drained beans, diced tomatoes with juices, and vegetable broth to the slow cooker.
  7. Stir everything together well, then season with salt and pepper to taste.
  8. Cover the slow cooker and cook on low for 6 hours, until the pumpkin is tender and the chili has thickened.
  9. Once cooked, give the chili a gentle stir and check the seasoning, adjusting salt and pepper as needed.
  10. Serve the pumpkin chili hot, with crusty bread or over rice for a full meal.

Notes

For added warmth, top with chopped cilantro or a dollop of sour cream. Leftovers reheat well and taste even better the next day.