After a weekend of indulgence during the holiday, I decided it was time to get back to normal eating. I love food, so resisting rich dishes is always a challenge — but what really gets me is portion size. I’m not great at stopping at one serving, so this week I declared a personal “clean eating” reset.
By clean eating I don’t mean a strict diet, just focusing on whole, natural, nutrient-dense foods: plenty of vegetables and fruit, whole grains, beans, lean protein, and water. Keep portions reasonable and you’ll quickly feel better. I even skipped my usual evening glass of red wine to really commit.
One of the best helpers for healthy meals is a batch of soup or chili. I made this slow cooker pumpkin chili a couple of weeks ago and froze a few portions. It’s easy to assemble, packed with vegetables, and stretches well for leftovers. The pumpkin adds a lovely, slightly sweet creaminess, and a spoonful of Greek yogurt or sour cream at the end makes the texture perfect.
My husband wasn’t sold on the pumpkin flavor and skipped the yogurt, so I happily claimed the extra portions in the freezer. If you want a comforting, veggie-forward meal that’s simple to prepare, this chili is a great option.
Print Recipe
Slow Cooker 3-Bean Pumpkin Chili
Ingredients:
- 3 garlic cloves, minced
- 2 teaspoons olive oil
- 1 large onion, chopped
- 1–2 sweet yellow or orange peppers, chopped
- 3 cups broth (vegetable or chicken)
- 3 cans beans of your choice (rinsed and drained) — suggestions: mayocoba, red, pinto, or black beans
- 1 can pure pumpkin
- 1 can diced tomatoes, undrained
- 2 teaspoons chipotle chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 teaspoons oregano
- Salt and pepper, to taste
- Greek yogurt or sour cream, for serving
Directions:
- Add the garlic and olive oil to the slow cooker and turn it on high while you chop the vegetables. Add all remaining ingredients and stir to combine. Cover and cook for 4–5 hours, or until heated through. Taste and adjust salt and pepper before serving.
- Serve each bowl with a dollop of Greek yogurt or sour cream for a creamy finish — it really enhances the texture and flavor.
Adapted from Black Bean and Pumpkin Chili from Real Mom Kitchen
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