Autumn’s Hidden Gem: Slow Cooker Pumpkin Chili with a Twist

As the leaves turn and a chill fills the air, I find myself craving something warming but a little different. This Slow Cooker Fall Chili with Pumpkin isn’t your everyday stew; it’s a cozy, unexpected twist on classic chili infused with the subtle sweetness and velvety texture of pumpkin. The slow cooker does all the work, allowing the flavors to meld into a rich, autumnal melody.

Imagine opening your kitchen door to the comforting aroma of spiced peppers mingling with the earthy scent of pumpkin. Each bite offers a balance of smoky heat and gentle sweetness, making it perfect for brisk evenings or a casual weekend warm-up. It’s a dish that celebrates fall’s bounty and the art of simple, slow-cooked magic.

Slow Cooker Fall Pumpkin Chili

This fall-inspired chili is cooked slowly to allow the flavors of smoky peppers, beans, and pumpkin to meld into a comforting, hearty stew. The addition of pumpkin adds a velvety texture and subtle sweetness, resulting in a rich and vibrant dish with a thick consistency and inviting aroma.

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Prep Time 15 minutes mins

Cook Time 4 minutes mins

Total Time 4 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 1 lb ground beef or turkey optional protein
• 1 medium onion diced
• 3 cloves garlic minced
• 1 can (15 oz) black beans drained and rinsed
• 1 can (15 oz) diced tomatoes with their juice
• 1 cup pumpkin puree unsweetened, smooth
• 2 cups vegetable or chicken broth
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp cinnamon optional but adds warm depth
• to taste salt and pepper

Equipment

• Slow Cooker
• Chef’s knife
• Cutting board
• Ladle

Method

 

1. Begin by dicing the onion and mincing the garlic.
2. If using, brown the ground meat in a skillet over medium-high heat until fully cooked and browned, then drain excess fat.
3. Add the diced onion and minced garlic to the slow cooker, along with the cooked meat if using. Stir to combine.
4. Pour in the drained black beans, diced tomatoes with juice, and pumpkin puree. Add the broth, chili powder, cumin, cinnamon, and a pinch of salt and pepper.
5. Stir everything together until well combined, ensuring the spices are evenly distributed.
6. Cover the slow cooker with its lid and set to low for 4 hours, allowing the flavors to meld and the chili to thicken.
7. Once cooking is complete, give the chili a good stir and taste, adjusting salt, pepper, or spices as needed.
8. Serve hot, garnished with your favorite toppings like sour cream, shredded cheese, or chopped cilantro, if desired.

As days grow shorter and we cherish the rituals of the season, this dish fits right in. Its earthy, spiced notes will linger in your kitchen long after it’s gone, inviting warm memories and future creations. The best part? It’s so easy, you’ll want to make it again and again.