The joy of the slow cooker is you can toss everything in and go on with your day. This vegan chili boasts hearty pumpkin and a hint of cinnamon. It’s thick, veggie dense and effortless to make. Plus, pumpkin is a nutrient-packed food. On top of the vitamin A found in orange-hued foods, pumpkin also has lutein and zeaxanthin, which helps support eye health (1).
Active time: 15 minutes | Total time: 3–4 hours, plus 15 minutes prep time
Slow Cooker Pumpkin Chili With Bulgur
Ingredients
- 1 1/2 cups low sodium vegetable broth
- 2 15-oz can no-salt added kidney beans, rinsed and drained
- 1/2 cup bulgur, dry
- 1 14.5 oz can diced tomatoes
- 1 large onion, diced
- 1 large jalapeno, finely diced
- 1 cup pumpkin puree
- 1 tbsp chili powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tbsp apple cider vinegar
Directions
Add the vegetable broth, kidney beans, bulgur, diced tomatoes (with juices), onion, jalapeno, pumpkin puree, chili powder, cinnamon, and salt to the slow cooker. Stir to combine.
Cover and cook on low for 3–4 hours or high for 2–3 hours, until the bulgur is tender and the chili has thickened.
Stir the chili once or twice during cooking, if possible, to ensure even hydration of the bulgur.
Once cooking is complete, stir in the apple cider vinegar.
Serve warm.
Serves: 4 | Serving Size: 1 3/4 cup
Nutrition (per serving): Calories: 320; Total Fat: 3g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 1mg; Sodium: 613mg; Carbohydrate: 58g; Dietary Fiber: 20g; Sugar: 9g; Protein: 17g
Nutrition Bonus: Calcium: 16%; Iron: 29%; Potassium: 1294mg; Vitamin A: 78%; Vitamin C: 39%
Originally published: January 2020; Updated March 2026