Go Back

Slow Cooker Fall Pumpkin Chili

This slow cooker fall chili combines ground meat, beans, and vegetables with pumpkin puree and warm spices, creating a hearty, velvety stew. The dish simmers gently to develop rich flavors and has a thick, inviting texture with a vibrant orange hue and garnished finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or turkey or use plant-based protein for veg option
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can (15 oz) black beans rinsed and drained
  • 1 can (15 oz) diced tomatoes with juices
  • 1/2 cup pumpkin puree unsweetened
  • 1 cup chicken or vegetable broth
  • 2 tsp cumin
  • 1 tsp cinnamon ground
  • 1 tsp chili powder
  • 1/2 tsp paprika optional
  • to taste salt and pepper

Equipment

  • Slow cooker
  • Large skillet
  • Wooden spoon

Method
 

  1. Heat a large skillet over medium heat and add the ground meat, cooking until browned and crumbly, about 5-7 minutes. Drain excess fat if necessary, then transfer to the slow cooker.
  2. Add diced onion and minced garlic to the skillet and sauté until fragrant and slightly translucent, about 2-3 minutes. Stir everything together to combine the flavors.
  3. Transfer the sautéed vegetables to the slow cooker with the browned meat.
  4. Pour in the diced tomatoes, black beans, pumpkin puree, and broth. Stir well to evenly distribute all ingredients.
  5. Season with cumin, cinnamon, chili powder, paprika, salt, and pepper. Mix again to incorporate the spices thoroughly.
  6. Cover and cook on low for 6 hours, allowing the flavors to meld and the chili to thicken, filling your home with warm aromas.
  7. Once cooking is complete, open the lid and give the chili a good stir. Taste and adjust salt and pepper as needed.
  8. Spoon the hearty, velvety chili into bowls, garnishing with fresh herbs or a dollop of sour cream if desired. Serve hot.

Notes

For an extra smoky flavor, add a pinch of smoked paprika or a dash of hot sauce. Leftovers reheat beautifully and taste even better the next day.