It’s Thanksgiving week – what better time to talk about pumpkin?  I love pumpkin in the Fall – from savory soups to sweet pies, I like it all!  This is one of those great slow cooker recipes that makes your house smell wonderful while it is cooking. 


It couldn’t be easier to make either – a quick sauté, and then just dump several items in your crockpot! 


Perfect for people who have to work – get it started that morning and come home to dinner! 

Pumpkin Chili


1 onion, diced

4 garlic cloves, finely minced

19 ounce can of garbanzo beans (a little over 2 cups)

1 28 ounce can crushed tomatoes

1 15-ounce can pumpkin

2 small cans green chiles

1 12-ounce bottle of lager

1 cup water

1 T cumin

1 tsp dried oregano

2 T brown sugar

2 T  Balsamic Vinegar

1 tsp Himalayan Sea Salt

1/2 bag fresh spinach, coarsely chopped


  1. Chop onions and garlic and sauté for about 10 minutes in a little olive oil. 
  2. Add all of the ingredients except the spinach into the crockpot. 
  3. Cook for 4-6 hours on high or 6-8 hours on low. 
  4. About 20 minutes before serving, chop spinach and add to chili.  Adjust seasoning as needed.
  5. Serve with grated cheese and pumpkin cream, if desired.


Pumpkin Cream

Mix 1/2 cup plain yogurt with 3 tablespoons of pumpkin and salt to taste.  Chill until ready to serve.



This recipe is shared at these great places!




4 thoughts on “Pumpkin Chili

  1. Pumpkin used to be for pumpkin pies and now it is found in all kinds of dishes. Yeah for that. Yours is a unique example as to how it makes a more common recipe, chili, special and delightful.

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