Description
This comforting Crockpot Creamy Pumpkin Chili combines the warm flavors of pumpkin, spices, and savory maple breakfast sausage into a rich and hearty chili. Slow-cooked to perfection, it’s a cozy dish ideal for fall or anytime you crave a creamy, flavorful chili with a unique twist.
Ingredients
Meat
- 1 12 ounce package maple breakfast links
Canned Goods & Beans
- 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 & Stocks
- 4 cups (32 ounces) chicken stock
Spices & Seasonings
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon chili powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
Dairy
- 8 ounces plain cream cheese
- Cheddar cheese (for garnish)
- Sour cream (for garnish)
Produce & Garnishes
- Green onion (for garnish)
Instructions
- Prepare the sausage: Using a knife, carefully remove the casings from all of the maple breakfast links. Heat and crumble the sausage in a skillet over medium heat until browned and fully cooked, about 8-10 minutes. Drain excess fat to keep the chili from being greasy.
- Combine ingredients in the crockpot: Add the cooked sausage, great northern beans, corn kernels, diced green chilies, diced tomatoes with green chilies, pumpkin puree, chicken stock, ground cumin, chili powder, ground nutmeg, and black pepper to the crockpot. Stir well to combine all ingredients evenly.
- Slow cook the chili: Cover and cook on low heat for 6-8 hours to allow flavors to meld and the chili to thicken nicely.
- Add cream cheese for creaminess: About 20 to 30 minutes before serving, cut the cream cheese into 6 to 8 chunks and microwave it for 30-60 seconds until softened to room temperature for easier melting. Add the softened cream cheese to the crockpot and stir occasionally as it melts and fully incorporates into the chili, creating a rich and creamy texture.
- Serve and garnish: Once the cream cheese is fully mixed in and the chili is hot, ladle into bowls and top with green onions, shredded cheddar cheese, and a dollop of sour cream as desired. Serve warm and enjoy your hearty pumpkin chili.
Notes
- Removing sausage casings ensures crumbly texture and even distribution throughout the chili.
- Soften cream cheese before adding to prevent clumps and help it melt smoothly.
- Adjust seasoning like chili powder and cumin to taste for desired spice level.
- Can use vegetable stock as a substitute to make it meatless, but the sausage is key to the original flavor.
- Leftovers keep well refrigerated for 3-4 days and often taste better the next day.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
