This Slow Cooker Fall Harvest Chili is full of all those delicious fall flavors, like butternut squash and pumpkin. It's a perfect, cozy meal on those chilly fall (or winter) nights. This is a vegetarian chili recipe (and a vegan chili), though you could always add some cooked ground turkey if you prefer some meat. Just adjust the seasoning and broth as needed.
All the autumn and typical chili ingredients make this recipe the perfect combination of cozy and familiar.
Butternut Squash: Peeled and cut into ½" cubes.
Onion, Pepper, and Garlic: You need all the typical chili flavors, including diced yellow onion and bell peppers, as well as minced garlic.
Apple: One cored apple, cut into ½" pieces. I recommend a tart and crisp apple, like a granny smith.
Jalapeño: For less spice, just use one minced jalapeño with seeds and membranes removed. For more spice, use 3-4 jalapeños, minced.
Pumpkin Puree: Make sure to use a can of pumpkin puree, not pumpkin pie filling, in this slow cooker fall harvest chili.
Beans: Canned kidney and black beans, drained and rinsed. If you prefer another type you can substitute them in. Pinto, navy, and great northern beans would all be great options.
Diced Tomatoes: Canned petite diced tomatoes. Do not drain, just pour the whole can into the slow cooker.
Vegetable Broth: You could also substitute chicken broth (if not making it vegan or vegetarian) if you don't have vegetable broth.
Seasoning: Chili Powder, Cumin, Pumpkin Pie Spice, Salt and Pepper.
This hearty vegetarian pumpkin chili is easy to make. It's perfect to bring to a fall potluck, football game day get-together, meal prep lunch for the week, or dinner. Leave it simmering in the crock pot all day, then come home to a delicious meal!
- Prepare ingredients. Chop veggies, drain and rinse beans, and measure out broth and seasonings.
- Cook in Slow Cooker. Put all the ingredients in a crock pot and stir to combine. Cook on high for 3-4 hours or low for 6-8 hours until the vegetables are at your desired consistency. Taste and season with additional salt and pepper to taste.
- Serve. Add your favorite toppings and enjoy the slow cooker fall harvest chili while warm.
*Storage- Store in an airtight container in the refrigerator for 3-5 days or freeze for up to 2 months.
Serve with a variety of toppings so everyone can load up on their favorite. Although this Slow Cooker Fall Harvest Chili is great on it's own, toppings bring it to the next level. Here are a few chili topping recommendations:
- Shredded cheddar or Monterey jack cheese
- A dollop of sour cream
- Sliced jalapeños
- Green onion slices
- Chopped avocado
- Fresh cilantro
- Diced red onion
Serve with some tortilla chips, crackers, corn bread or a fresh crusty bread on the side. All are great for dunking in the chili!
If you like this fall chili recipe, you might also like these other recipes with fall flavors.
- Roasted Butternut Squash, Brussels Sprouts, and Dried Cranberries
- Apple Arugula Salad with Maple Vinaigrette
- Tomato Basil Spaghetti Squash
This Slow Cooker Fall Harvest Chili is full of all those delicious fall flavors, like butternut squash and pumpkin. It's a perfect cozy meal on those chilly fall (or winter) nights. This is a vegetarian chili recipe (and vegan!), though you could always add 1 pound of cooked ground turkey if you prefer, just adjust the broth and seasoning as needed.
- 16 oz butternut squash, chopped into ½" cubes
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 large apple, chopped in ½" cubes (tart and crisp- like granny smith)
- 4 cloves garlic, minced
- 2-3 jalapeños, minced
- 15 oz can pumpkin puree
- 15 oz can black beans, drained and rinsed
- 15 oz can kidney beans, drained and rinsed
- 14.5 oz can petite diced tomatoes
- 1 ¾ cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon pumpkin pie spice
- salt and pepper, to taste
- Chop and prepare all ingredients. Add to a crockpot, season with salt and pepper, and stir to combine.
- Cook on high for 3-4 hours or low for 6-8 hours, until vegetables are at your desired tenderness. Taste and season with more salt and pepper, if needed.
- Serve warm with your favorite chili toppings.
Store in an airtight container in the refrigerator for 3-5 days or freeze for up to 2 months.