Pumpkin Crockpot Chili

Pumpkin Crockpot Chili

1 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 137.0
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 924.9 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 8.3 g
  • Protein: 7.0 g

View full nutritional breakdown of Pumpkin Crockpot Chili calories by ingredient

Number of Servings: 8


    1 1/2 lbs mixed variety of dried beans (I used yellow eye, African red beans, and flageolet but I would think a mix of black, kidney, and pinto beans would work well)

    28 oz can crushed tomatoes

    1 15 oz can pumpkin puree

    2 serrano chiles, minced

    3 chipotle chiles in adobo, minced

    4 c vegetable stock

    1-2 c water

    1 onion, chopped

    3 cloves garlic, minced

    1 1/2 T cumin

    1/2 cinnamon stick

    2 t ground coriander

    2-3 t salt (taste)

    1 1/2 T chili powder

    Several dashes of Tabasco


    Shredded cheese


    Sour cream


Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes. Serves 8.


Number of Servings: 8

Recipe submitted by SparkPeople user KAYNALA.