![['Side view of a bowl of Slow Cooker Fall Harvest Chili with vibrant colors and chunky ingredients.', 'Close-up of a hearty chili featuring ground chicken, beans, and seasonal vegetables in a slow cooker.', 'Rich and colorful Slow Cooker Fall Harvest Chili displayed in a bowl with visible pumpkin and butternut squash.', 'Appetizing side profile of a fall-inspired chili overflowing with ingredients like chicken, beans, and spices.']](https://cooksyra.com/wp-content/uploads/2026/07/slow-cooker-fall-harvest-chili_1_U1.webp)
Slow Cooker Fall Harvest Chili
A hearty and comforting chili perfect for fall, packed with seasonal vegetables and lean chicken, cooked to perfection in a slow cooker.
Ingredients
Protein
- 1 pound ground chicken
- 15 ounces canned white kidney beans (drained and rinsed)
Broth & Canned Goods
- 2 cups chicken broth
- 1 cup canned pure pumpkin (not pumpkin pie filling)
Spices & Seasonings
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried sage
- 1/4 teaspoon salt
Vegetables
- 1/2 pound parsnips (peeled and chopped)
- 1 pound butternut squash (peeled and chopped)
Instructions
- Peel and chop parsnips and squash into bite-sized pieces.
- Brown ground chicken in a skillet until fully cooked.
- Add chicken, beans, broth, pumpkin, and spices to slow cooker; stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
Notes
This chili is perfect for cozy fall evenings and can be stored for leftovers.