Slow-Cooker Pumpkin Chili

Prep 15 min
Total 3 hr 45 min
Ingredients 10
Servings 6

This fall twist on a comfort food favorite couldn’t be easier: Simply dump all of the ingredients for this chili into the slow cooker, and walk away. No prep work is required, but you still get an immensely flavorful bowl thanks to the delicious combination of pumpkin, tomatoes, black beans, green chiles, onion and a handful of pantry spices. MORE+ LESS-

By Pillsbury Kitchens

Updated January 31, 2019

Make with

Progresso Broth

Ingredients

can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained

can (15 oz) Progresso™ black beans, drained, rinsed

can (15 oz) canned pumpkin (not pumpkin pie mix)

can (4.5 oz) Old El Paso™ chopped green chiles

1 1/2

cups Progresso™ vegetable broth (from 32-oz carton)

1/2

cup chopped onion

cloves garlic, finely chopped

teaspoons chili powder

teaspoon ground cumin

3/4

teaspoon salt

Steps

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1

Spray 5-quart slow cooker with cooking spray.
2

Add ingredients to slow cooker; stir to combine. Cover; cook on High heat setting 3 1/2 to 4 hours or on Low heat setting 7 to 8 hours.

Expert Tips

Top with shredded Cheddar cheese, chopped green onions, sour cream or pepita seeds.
Want more kick? Serve with your favorite hot sauce.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 130
Calories from Fat: 10

% Daily Value

Total Fat: 1g; 1%
Saturated Fat 0g 0% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 880mg; 37%
Potassium: 490mg; 14%
Total Carbohydrate: 25g; 8%
Dietary Fiber 7g 27% Sugars 6g
Protein: 5g

% Daily Value*:

Vitamin A: 240%; 240%
Vitamin C: 4%; 4%
Calcium: 10%; 10%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;