Slow Cooker Pumpkin & Mixed Bean Chilli


With pumpkins and squash in abundance in the supermarkets at the moment , I thought I would have a go at making something other than a cake or some soup with it. Having been sent a jar of ready made chilli sauce with cacao , I thought I would attempt my very first vegetarian chilli con carne.

I also thought that seeing as though it is Crocktober, I would make this in my slow cooker. Now, the Santa Maria Cacao and Ancho Chilli Sauce  is actually meant to be made on the hob and they suggest using chicken, but I thought i would try it cooked in a slow cooker and with no meat at all *gasps*. Quite controversial, especially as my OH is a bit of a meat fiend and moans if I cook a meal with no meat!!!

Anyway, here is how I made it.

Slow Cooker Pumpkin & Mixed Bean Chilli
Serves: 6
  • 1 small pumpkin peeled , de seeded and cut into bite sized chunks
  • 2 large peppers cut into chunks
  • 2 onions thickly cut
  • 1 x can of kidney beans
  • 1 x can of mixed beans in tomato sauce
  • a squirt of tomato puree
  • 1 x can of chopped tomas (drain the juice)
  • 1 jar of Santa Maria of cacao and ancho chilli sauce
  • *To Serve*
  • Rice - enough per person per serving
  • Fozen Peas - 2 handfuls
  • Baby Spinach - ⅔ handfuls
  1. Put all of the chilli ingredients in to your slow cooker
  2. I cooked mine on a medium setting for 5 hours
  3. Once cooked, leave on warm while you cook the rice.
  4. minutes before the rice is cooked, add the rice and stir
  5. minute before the rice is cooked, add the spinach and stir well
  6. Serve and enjoy




I quite enjoyed this – I have never made a veggie chilli before as I normally make it with minced beef, so to me it was not as tasty as a meaty one. But then I am not used to a vegetarian version! However, it made a nice change and worked out good value for money and nutritious too.  Plus a pumpkin for £1 is much cheaper than a big pack of mince for £3. The sauce was not too spicy but warming and full bodied (if that is allowed for describing something other than wine!), so you might like to add some extra chilli (the sauce was medium heat which is fine for me!).

I was sent a jar of the Santa Maria Cacao and Ancho Chilli Sauce for the purpose of a review.

This rich, tomato based cooking sauce is inspired by mole, a traditional Mexican sauce. Made with a blend of herbs and spices this recipe is enhanced by the rich, bitter-sweet taste of ancho chilli and cacao.


The crockpot is also under a review as part of #Crocktober – more about that in another post. 

Bug, Bird And Bee

5 comments / Add your comment below

  1. This looks great and I love that it’s full of vegetables. I’ve never cooked with pumpkin before, but this sounds really hearty and filling while not breaking the bank x

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