Slow Cooker Pumpkin Chili
This slow cooker pumpkin chili is packed full of pumpkin puree, spicy Italian sausage and lots of beans and vegetables. This hearty soup is perfect for cold winter nights.
Sometimes I go to write a post and my brain goes blank.
Should I just talk about the dish? Should I talk about my day? Should I make up some totally amazing story just because I have nothing to write about?
I just tried asking my husband what to write about and he responded with this “The peanut. It’s neither a pea or a nut.”
Well, that was helpful. Thanks.
I guess today we will go with talking about the dish.
I hope you’re not sick of pumpkin just yet because if you were it would be awkward to explain that this dish does, in fact, contain pumpkin.
I know it might sound odd to add pureed pumpkin to your chili but I swear it’s delicious! It brings a nice punch of nutrients and squashy flavor.
Squashy flavor. That’s a thing…right?
Instead of your typical beef chili, I opted to instead use spicy Italian sausage. Mostly because I love sausage but also because I love the spiciness.
If you’re not a fan of heat you could easily use sweet Italian sausage or any other (non-breakfast style) flavored sausage.
Oh, and if you want it more spicy load this baby up with as much heat as you crave. I may or may not have drizzled my bowl with a little sriracha.
Oh, and this delicious slow cooker pumpkin chili is made in the slow cooker. Hello, easy!
Love this Slow Cooker Pumpkin Chili?
Try my Ground Pork Chinese Chili, Slow Cooker Beef Chorizo Taco Chili, Turkey Wild Rice Chili, Short Rib Chili, Buttermilk Cornbread Topped Chili, Chipotle Ground Turkey Chili or my Easy Vegetable Chili. Trust me, you’ll love all these delicious chili dishes! It’s impossible to pick a favorite!
Slow Cooker Pumpkin Chili
This slow cooker pumpkin chili is packed full of pumpkin puree, spicy Italian sausage and lots of beans and vegetables. This hearty soup is perfect for cold winter nights.
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Ingredients:
- 1 pound spicy Italian sausage
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 (15 ounce) can pumpkin puree
- 1 (14.5 ounce) diced tomatoes with chiles
- 2 cups beef stock
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon allspice
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon kosher salt
- Shredded cheese, for topping
- Chopped cilantro, for topping
- Corn chips, for topping
Adapted from Whole Foods
Directions:
Remove sausage from it's casing and brown in a skillet over medium heat.
Add browned sausage to a 6 quart slow cooker with onion, bell peppers, garlic, black beans, kidney beans, pumpkin puree, diced tomatoes, beef stock, chili powder, smoked paprika, cumin, allspice, chipotle chile powder and salt.
Stir to combine and cook on high for 4 hours and low for 6-8 hours.
If desired, serve with a sprinkling of cheese, cilantro and corn chips.
Uh, genius? I love chili and cornbread, but baking one on top of the other…dude, this just screams “comfort.”
What a great idea! I’ll have to give this a try. Thanks for all the kind words!
Looks warm, comforting and delicious!
I know a similar recipe to this, and it’s one of my favourites. I’m always trying to spoon off more than my fair share of cornbread though 😉
Mmm, looks like one great dinner.
I love that you put the cornbread on top of the chili! And I love Barbara and her blog – you are right, so many great recipes!!
PERFECTION! I was totally thinking chili tonight…now I know I need cornbread to go with 😉
Yum! This is the perfect time of year for this lovely dish! Looks so nice!
Proustian moment: childhood vacations at the beach with my grandparents, a box of Jiff, and a pot of chili turning into that same cornbread on chili casserole! Nice substantial food after a day of hard play.
This is happiness. Delicious and comforting happiness!
Oh man, if I had gotten barbara, I don’t know WHAT I would have done. I’d have to make, like twenty recipes.
Fabulous choice, though. Can’t go wrong with chili and cornbread!
How do you come up with ideas such as this? It looks and sounds awesome!!!
Oh WOW, Sweet Baby Jesus and CLUTCH MY PEARLS!!!! This looks GOOD!
What a perfect winter meal! Looks so good! Gotta add it to my “list”!
I love spicy chili with sweet cornbread and love that you combined the two in one dish! So smart! I bet this was delicious-it certainly looks so!
Yum! There are so many things I love about this, making the cornbread with the chili is a fantastic idea. It looks delicious:)
What a great recipe. A very simple idea with great effect. Perfect for a potluck or cozy night at home. Buttermilk makes everything I bake better.
🙂
valerie
Oh wow, cornbread baked right on your chili?! That is genius.
Yum! Can comfort food get any better? And I’m always on the lookout for new chili recipes. Looks delish!
we call this chili casserole, and it’s always a hit!
Corn Bread and Chili go hand in hand! this is perfect with the cornbread on top!
Love the idea of topping chili with cornbread!
Love this one skillet comfort food dinner! You can never go wrong with chili and cornbread!
The cornbread on top is genius!! The perfect flavor combination!
This looks delicious! I would love a big bowl of this on a cold day.
My favorite combo!! I love that you have the spicy chili and the sweet cornbread together! Cast iron skillets make everything better too!
This meal is so comforting!
Wow!!! My family would go crazy over this!!!
Made this tonight for dinner! Oh em geeeee. Can you say lick the plate clean???
Brandy – this is soon good. Just made it for my son and husband. Thank you for such a great website for such great food. Delicious.
nutmegnanny replied: — February 19th, 2018 @ 10:15 pm
Thank you, Beth! I’m so glad everyone enjoyed it!