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Crockpot Creamy Pumpkin Chili Recipe

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4 from 15 reviews

This Crockpot Creamy Pumpkin Chili brings a unique twist to traditional chili by incorporating pumpkin puree and cream cheese for a rich, velvety texture. Featuring maple breakfast sausage, northern beans, and a blend of spices, this slow-cooked comfort dish offers warming flavors perfect for chilly days.

Ingredients

Meat

  • 1 12 ounce package maple breakfast links

Beans and Vegetables

  • 2 15oz cans great northern beans, drained
  • 1 15oz can whole corn kernels, drained
  • 1 4oz can diced green chilies
  • 1 10oz can diced tomatoes with green chilies (Ro-Tel)
  • 1 15oz can pure pumpkin puree

Liquids and Dairy

  • 4 cups (32 ounces) chicken stock
  • 8 ounces plain cream cheese
  • Cheddar cheese (for topping, quantity as desired)
  • Sour cream (for topping, quantity as desired)

Spices and Seasonings

  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper

Garnish

  • Green onion (to taste)

Instructions

  1. Prepare the Sausage: Using a knife, carefully remove the casings from all of the maple breakfast links. Heat a skillet over medium heat and crumble the sausage into it. Cook for 8-10 minutes until browned and fully cooked. Drain excess fat from the cooked sausage.
  2. Combine Ingredients in Crockpot: Add the cooked sausage to the crockpot along with the drained great northern beans, corn kernels, diced green chilies, diced tomatoes with green chilies, pumpkin puree, chicken stock, ground cumin, chili powder, nutmeg, and black pepper. Stir everything together to combine well.
  3. Cook Slowly: Set the crockpot to low and cook the chili for 6 to 8 hours to allow all flavors to meld and develop.
  4. Add Cream Cheese: About 20 to 30 minutes before serving, cut the block of cream cheese into 6 to 8 chunks. Microwave the cream cheese for 30 to 60 seconds until softened to room temperature. Add the softened cream cheese pieces to the chili in the crockpot. Stir occasionally during the last 20-25 minutes until the cream cheese is fully melted and incorporated, creating a creamy texture.
  5. Serve and Garnish: Serve the creamy pumpkin chili hot, garnished with chopped green onions, shredded cheddar cheese, and a dollop of sour cream as desired.

Notes

  • Removing the sausage casings ensures an even crumble and better texture.
  • Using room temperature cream cheese helps it melt smoothly into the chili without clumping.
  • This chili can be made a day ahead; flavors deepen when reheated.
  • Adjust spice level by adding more chili powder or fresh jalapeños if desired.
  • Leftovers keep well refrigerated for up to 4 days or freeze for up to 3 months.

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