Description

This Crockpot Creamy Pumpkin Chili combines savory maple breakfast sausage with the earthy sweetness of pumpkin puree in a hearty, slow-cooked chili. Perfect for cozy fall nights, it features beans, corn, and a blend of warming spices, all enriched with cream cheese for a smooth, comforting texture. Garnish with green onions, cheddar cheese, and sour cream for a satisfying meal that serves six.

Ingredients

Scale

Meat and Dairy

1 (12 ounce) package maple breakfast links
8 ounces plain cream cheese
Cheddar cheese, for garnish (to taste)
Sour cream, for garnish (to taste)
Green onion, thinly sliced, for garnish (to taste)

Beans and Vegetables

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

Liquids and Seasonings

4 cups (32 ounces) chicken stock
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 teaspoon ground nutmeg
1/2 teaspoon ground black pepper

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Instructions

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, stirring occasionally, until the sausage is browned and fully cooked, about 8-10 minutes. Drain the excess fat and set aside.
Combine ingredients in crockpot: Add the cooked sausage, drained 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 thoroughly to mix all ingredients evenly.
Cook the chili: Cover the crockpot and cook on low heat for 6 to 8 hours, allowing the flavors to meld together and the chili to thicken slightly.
Add cream cheese and finish cooking: About 20 to 30 minutes before serving, cut the block of cream cheese into 6 to 8 chunks. Microwave the chunks for 30 to 60 seconds until softened to room temperature. Add the cream cheese chunks to the crockpot and stir occasionally as it melts and incorporates into the chili during the last 20-25 minutes of cooking.
Serve with garnishes: Once the cream cheese is fully melted and mixed in, serve the chili hot. Top with sliced green onions, shredded cheddar cheese, and a dollop of sour cream as desired.

Notes

Removing the casings from the sausage before cooking helps it crumble better and blend seamlessly into the chili.
Soften the cream cheese before adding to prevent clumps and ensure a creamy texture.
This chili can be made ahead and reheated; flavors improve after resting overnight.
For a vegetarian option, substitute the sausage and chicken stock with plant-based sausage and vegetable broth.
Adjust chili powder and green chilies for desired level of spiciness.