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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 nor 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!
More chili recipes
- Craving an easy and fast chili? Try my Instant Pot Ground Chicken Chili.
- Want your chili and cornbread all in one? Try my Buttermilk Cornbread Topped Chili.
- Need a little spice in your life? Try my Chipotle Ground Turkey Chili.
- Is slow cooking your thing? Try my Slow Cooker Beef Chorizo Taco Chili.
Slow Cooker Pumpkin Chili
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
Instructions
- Remove sausage from its 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the idea of pumpkin in chili. I sometimes use sweet potatoes. Such a nice switch up from the same old…
squasy thing is totally real..love love love pumpkin everything!
I love the frito topping!!!
LOL! Your husband tried (a little) right? Your photos did all the talking for me! I’m totally sold on anything pumpkin and it happens be great pot of chili. Yum!
You are literally killing it with the recipes lately. I’m coming to move in because I love everything that you are sharing.
PS: I have a husband, toddler and two dogs…. but we are on our way.
My mind goes blank every time I write a post LOL So mostly I just end up rambling about nothing and then saying a little something about the recipe. I have no business even being a writer (ha ha). Love this recipe – hands down the best looking chili ever!
Neither a pea or a nut..hahaha! This chili is mouthwatering, I’m liking the sausage addition.
Your photos are totally gorgeous…you almost don’t need to write anything! I know what you mean, sometimes I just want to write, “Here’s the recipe and the photos – what else do you need?” Definitely one of the best looking and sounding chilis I’ve seen lately!
The whole talkie-talk thing is over-rated. I mean you can’t talk with you mouth full of chili, can you. So it’s all good in the hood. No talking, just speed eating. Because this recipe is sheer perfection and words are not necessary.
Delicious! The pumpkin and sausage are great chile ingredients!