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Crockpot Creamy Pumpkin Chili Recipe

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3.9 from 67 reviews

This Crockpot Creamy Pumpkin Chili is a deliciously hearty and comforting dish that combines savory maple breakfast sausage with creamy pumpkin puree and a blend of flavorful spices. Slow-cooked to perfection, this chili is velvety and packed with a satisfying mix of beans, corn, and diced tomatoes, topped with cream cheese for a rich finish. Perfect for a cozy meal that’s both unique and comforting.

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

Spices

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

Garnishes

  • Green onion, sliced
  • Cheddar cheese, shredded
  • Sour cream

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, then drain excess fat.
  2. Combine ingredients in crockpot: Add the cooked maple breakfast sausage, drained great northern beans, drained corn kernels, diced green chilies, diced tomatoes with green chilies (Ro-Tel), pure pumpkin puree, chicken stock, ground cumin, chili powder, ground nutmeg, and ground black pepper to the crockpot. Stir everything together well.
  3. Slow cook the chili: Cover the crockpot and cook the chili on low heat for 6 to 8 hours, allowing flavors to meld and ingredients to soften.
  4. Prepare cream cheese: About 20 to 30 minutes before serving, cut the cream cheese block into 6 to 8 chunks. Microwave the chunks for 30-60 seconds until softened to room temperature.
  5. Add and melt cream cheese: Stir the softened cream cheese into the chili in the crockpot. Let it melt completely, stirring occasionally during the last 20-25 minutes of cooking until the cream cheese is fully incorporated and the chili is creamy.
  6. Serve and garnish: Serve the chili hot, topped with your choice of garnishes such as sliced green onions, shredded cheddar cheese, and sour cream.

Notes

  • Removing casings from the sausage ensures a crumbled texture that blends well in the chili.
  • If you want a spicier chili, add extra diced green chilies or a pinch of cayenne pepper.
  • For vegetarian options, substitute sausage with plant-based sausage and use vegetable stock instead of chicken stock.
  • To save time, prepare the sausage in advance or use pre-cooked sausage crumbles.
  • The cream cheese adds a rich, creamy texture that balances the pumpkin and spices beautifully.

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