Slow Cooker Pumpkin Chilli

serves 8

20 minutes prep time

By Morgan Shupe on October 31, 2018, categorized in Lunch & dinner

Slow Cooker Pumpkin Chilli

This chilli is a guaranteed crowd pleaser this winter! Guests will be going back for more 'lentil' it's all gone...


½ Tbsp olive oil

1 onion, diced

4 cloves garlic, crushed

1 jalapeño, chopped

1 red pepper, diced

1 tsp cumin seeds

1 tsp coriander seeds

250 mL vegetable stock

2 Tbsp tomato puree

800 g pumpkin

4 x 400 g cans diced tomatoes

2 Tbsp oregano

4 Tbsp chilli powder

1 x 400 g can kidney beans

1 x 400 g can black beans

400 g corn (fresh or frozen)

2 Tbsp vegan Worcestershire sauce

1 Tbsp brown sugar

Salt and pepper, to taste


Optional: If you want to bulk it out, add in lentils and extra stock.


  1. In a pot, sauté onions, garlic, and jalapenos in oil until onions are translucent about 5-7 minutes.
  2. Add all ingredients into slow cooker and cook on low for 5-6 hours.