Print

Crockpot Creamy Pumpkin Chili

Crockpot Creamy Pumpkin Chili
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crockpot Creamy Pumpkin Chili is an inviting dish that’s perfect for chilly evenings and gatherings alike. This unique blend of pumpkin puree and spices creates a creamy, savory base that’s both comforting and satisfying. Enhanced by the heartiness of great northern beans and corn, this chili is not just a meal; it’s an experience that warms the soul. Easy to prepare in your slow cooker, you can set it up and let it simmer while you go about your day. Top it with fresh green onions, shredded cheddar cheese, or a dollop of sour cream to personalize each bowl. Perfect for meal prep or cozy dinners, this recipe showcases the delicious flavors of fall in every bite!

Ingredients

Scale
  • 12 ounces maple breakfast links
  • 2 cans (15 oz each) great northern beans
  • 1 can (15 oz) whole corn kernels
  • 1 can (4 oz) diced green chilies
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 can (15 oz) pure pumpkin puree
  • 4 cups chicken stock
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 8 ounces plain cream cheese

Instructions

  1. Remove casings from the maple breakfast links, crumble them in a skillet over medium heat until browned (about 8-10 minutes). Drain excess fat.
  2. In a crockpot, combine cooked sausage, great northern beans, corn, diced green chilies, diced tomatoes, pumpkin puree, chicken stock, cumin, chili powder, nutmeg, and black pepper. Stir well.
  3. Cook on low for 6-8 hours until flavors meld.
  4. About 20-30 minutes before serving, add cream cheese cut into chunks. Microwave briefly to soften then stir into chili until fully incorporated.

Nutrition

Find it online: https://nobakemagic.com/crockpot-creamy-pumpkin-chili/