Skip to Content

Slow Cooker Pumpkin Quinoa Chili

Slow Cooker Pumpkin Quinoa Chili

Slow Cooker Pumpkin Quinoa Chili is perfect for fall! 

This chili is full of fall vibes. Not only does it have pumpkin, it also has pumpkin beer.

I love cooking with beer and I think that using a seasonal pumpkin beer brings out the pumpkin flavor in the chili.

Slow Cooker Pumpkin Chili is perfect for a chilly fall evening. The slow cooker does all the work!
I am so excited to be sharing my first recipe in a brand new series here on the blog, Slow Cooker Sundays. Every Sunday I will be sharing a slow cooker recipe.

This series has been something that I’ve been wanted to do for awhile now. I figured that fall would be the perfect time to bring out the slow cookers and make some amazing vegan recipes in it.

I can’t wait to share my slow cooker recipes with you!

The first recipe in the series is my Slow Cooker Pumpkin Quinoa Chili. 

I used black beans for the chili but you can use can beans that you like. I really like the combination of black beans with the canned pumpkin.

To add even more protein to the chili, I like to add uncooked quinoa. Quinoa also helps to add a really nice texture to the chili.

When I first made this chili, I used 1 cup of quinoa but it made the chili too thick. I decreased the quinoa to half a cup and the chili had the right balance of quinoa to beans.

Slow Cooker Pumpkin Chili is full of fall vibes. Quinoa adds extra protein and texture to the chili.
I like to serve this Slow Cooker Pumpkin Quinoa Chili with lots of toppings. I like to top my chili with a squeeze of lime, green onions and diced avocado. Check out the recipe video below!


Slow Cooker Pumpkin Chili is perfect for a chilly fall evening. The slow cooker does all the work!

Slow Cooker Pumpkin Quinoa Chili

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Lots of fall vibes in this chili! Choose your favorite pumpkin beer, choose something that you would drink. Serve the crockpot does all the work for you!

Ingredients

For the Chili:

  • 1 15 ounce can Pumpkin
  • 2 15 ounce cans Black Beans, drained and rinsed
  • 1 Medium Onion, diced
  • 3 Garlic Cloves, minced
  • 1/2 Cup Uncooked Quinoa, rinsed
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Cumin
  • 1 Tsp Smoked Paprika
  • 1 Tsp Sea Salt
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Black Pepper
  • 1/4 Tsp Nutmeg
  • 1 12 ounce Bottle Pumpkin Beer
  • 1 28 Can Crushed Tomatoes
  • 1-2 Tablespoons Pure Maple Syrup

For Serving, optional:

  • Lime Wedges
  • Diced Avocado
  • Cilantro
  • Sliced Green Onions

Instructions

  1. Add all chili ingredients to the slow cooker. Cook on high for 3 1/2 to 4 hours, or until the quinoa is cooked.
  2. Taste and adjust seasonings if needed. Add more salt or maple syrup if needed.
  3. Serve with desired toppings.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


I hope that you enjoy this new series! If you have an slow cooker recipe request, leave a comment and I will try and create a recipe for Slow Cooker Sundays!

Slow Cooker Pumpkin Quinoa Chili is perfect for fall! Quinoa and black beans add lots of protein to this vegan chili.

Xo Jeni 

Slow Cooker Pumpkin Quinoa Chili is perfect for fall! The slow cooker does all the work for you! Great for meal prepping!

Tina Avon

Thursday 11th of October 2018

This sounds amazing but I have no way to get my hands on pumpkin beer. Can I replace it with something else?

Jeni

Thursday 11th of October 2018

If you can't find pumpkin beer, you can sub vegetable broth, about 1 1/2 cup of broth. It should still turn out really good!

The Best Vegan Fall Chili Recipes - Thyme & Love

Friday 14th of September 2018

[…] SLOW COOKER PUMPKIN QUINOA CHILI […]

Kayley

Sunday 15th of October 2017

I don't have a slow cooker? How can I do this stove top?

Jeni

Sunday 15th of October 2017

Hi Kayley! I haven't made this on the stove top, but I think it should work out fine! I would start by sautéing the onion in some olive oil until soft. Then add in the garlic. Add in the spices and stir. Then deglaze the pan with the beer. Add in the rest of the ingredient. Bring up to a boil then reduce heat to low. Cook until the quinoa is cooked, about 20 minutes or so. It might be a little bit more liquidly by cooking it on the stove top.

J E

Tuesday 19th of September 2017

Made this tonight and it smelled AH-mazing and filled us all (5) up easily.

Jeni

Tuesday 19th of September 2017

Yay! So happy your family enjoyed it!

Skip to Recipe