Slow Cooker Pumpkin Chili

Slow Cooker Pumpkin Chili

Modified from here
Makes about 10 servings

slow cooker pumpkin chili


Medium size pumpkin
3 parsnips
1 stick butter
1/4 cup olive oil
1/2 cup cornmeal
2 bell peppers, chopped(I chose one orange and one red)
1 large onion, chopped
6 cloves garlic, minced
2 tbsp tomato paste
2 10oz cans of tomatoes with green chillies
2 16 oz cans chili beans
1 tbsp chili powder
1 tsp cinnamon
1 tsp cumin
4 tsp bouillon (I used beef bouillon)

For the Topping
Shredded cheese
Chopped green onions
Sour cream


Peel the pumpkin and cut it up into 1 inch pieces. This is probably the most difficult part of the recipe. I like to cut the pumpkin in half, remove the seed, rub the inside with olive oil and roast it in an oven at 350°F. My pumpkin took a little over an hour to soften, but just keep a check on it.
Leave the pumpkin to cool a little after you remove it from the oven. I like to cut the pumpkin into small sections to make it a little more manageable.
Once you've tackled the pumpkin it's pretty plain sailing from here!
Peel and chop the parsnips into 1/2 inch pieces.
In a very large pot, melt the butter and add in the cornmeal. Stir until smooth.
Add in the bell peppers, onion, parsnips, garlic and tomato paste and cook for a few minutes.
Transfer the vegetables to a large slow cooker and add the pumpkin.
Add in the tomato paste, tomatoes, chili beans, spices and bouillon.
Cook for 6 - 8 hours on low.

Dish up and add whichever toppings you prefer. Delicious!

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