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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
Cook Time 4 minutes
Total Time 4 minutes
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.