Slow-Cooker Pumpkin Chili

Why You’ll Love This Recipe

This Slow-Cooker Pumpkin Chili is a unique twist on traditional chili, with the pumpkin adding a creamy texture and a slight sweetness that balances the savory flavors of the beans, meat, and spices. The slow cooking process helps all the flavors meld together perfectly, creating a hearty, comforting bowl of chili that’s perfect for cozy nights, fall gatherings, or meal prep. It’s packed with protein, fiber, and nutrients, making it as nourishing as it is delicious.

Ingredients

• 1 lb ground beef or turkey (or a plant-based alternative)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)

• 1 can (14.5 oz) diced tomatoes (with juices)

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup beef or vegetable broth

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1/2 teaspoon ground cinnamon (optional, for warmth)

• Salt and pepper to taste

• 1/2 teaspoon crushed red pepper flakes (optional, for heat)

• Fresh cilantro, sour cream, or shredded cheese for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the meat: In a skillet over medium heat, cook the ground beef (or turkey) with the chopped onion until the meat is browned and the onions are softened, about 5-7 minutes. Drain any excess fat and add the minced garlic, cooking for another 1-2 minutes until fragrant.

2. Add ingredients to the slow cooker: Transfer the cooked meat mixture to the slow cooker. Add the pumpkin puree, diced tomatoes with their juices, kidney beans, black beans, and beef or vegetable broth.

3. Season the chili: Stir in the chili powder, cumin, smoked paprika, cinnamon (if using), salt, pepper, and red pepper flakes (if using). Mix well to combine all the ingredients.

4. Cook the chili: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is thickened and the flavors are well developed.

5. Adjust seasonings: Taste the chili and adjust the seasonings with more salt, pepper, or spices if desired.

6. Serve: Ladle the chili into bowls and garnish with fresh cilantro, a dollop of sour cream, or a sprinkle of shredded cheese if desired. Serve with cornbread or tortilla chips on the side for extra comfort.

Servings and Timing

• Servings: This recipe makes about 6-8 servings.

• Prep Time: 10 minutes

• Cook Time: 6-8 hours on low or 3-4 hours on high

• Total Time: 6-8 hours (depending on cooking method)

Variations

• Vegetarian Version: Use plant-based ground meat or skip the meat entirely and add extra beans or vegetables like bell peppers or zucchini for a heartier, meat-free chili.

• Spicy Version: For more heat, increase the amount of crushed red pepper flakes or add a chopped jalapeño or chipotle pepper for a smoky kick.

• Extra Veggies: Add extra veggies such as bell peppers, carrots, or sweet potatoes for more flavor and nutrition. You can add these directly to the slow cooker along with the other ingredients.

• Sweet and Savory: Add a tablespoon of maple syrup or brown sugar to balance the savory flavors and add a touch of sweetness.

Storage/Reheating

• Storage: Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. You can also store it in the freezer for up to 3 months.

• Reheating: Reheat on the stove over low heat, or microwave individual portions until heated through. If the chili is too thick, add a splash of broth or water to reach your desired consistency.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin if you prefer. Simply peel, chop, and cook the pumpkin until tender, then blend it into a puree before adding it to the slow cooker. However, canned pumpkin puree is a convenient and consistent option.

2. Can I use ground chicken or pork instead of ground beef or turkey?

Absolutely! Ground chicken, pork, or even a combination of meats would work great in this recipe. You can also use vegetarian crumbles or other plant-based proteins if you want a meatless option.

3. Can I make this recipe ahead of time?

Yes, you can make this chili ahead of time. In fact, it often tastes better the next day once the flavors have had time to develop. You can store leftovers in the fridge or freeze them for later.

4. Can I cook this chili on the stovetop?

Yes! If you don’t have a slow cooker, you can cook this chili on the stovetop. Brown the meat and onion in a large pot, then add the remaining ingredients. Simmer over low heat for about 30-45 minutes, stirring occasionally, until the chili thickens and the flavors come together.

5. How do I make this chili thicker?

If you prefer a thicker chili, you can mash some of the beans with a potato masher or blend a portion of the chili and stir it back into the pot. Alternatively, you can cook it uncovered for a longer time to allow some of the liquid to evaporate.

6. Can I add pasta to this chili?

Yes! For a heartier dish, you can add cooked pasta such as elbow macaroni or small shells during the last 20 minutes of cooking in the slow cooker. Alternatively, you can serve the chili over cooked pasta for a filling meal.

7. Can I make this chili spicier?

Absolutely! If you like your chili spicy, feel free to add more chili powder, cayenne pepper, or chopped jalapeños. You can also use hot sauce or chipotle peppers in adobo for additional heat and smokiness.

8. Can I make this chili in the Instant Pot?

Yes, you can make this chili in an Instant Pot. Use the sauté function to cook the meat and onions, then add the remaining ingredients. Seal the lid and cook on high pressure for 10-15 minutes, then release the pressure and serve.

9. Can I freeze this chili?

Yes, this chili freezes well. Let it cool completely before transferring it to a freezer-safe container. It will last up to 3 months in the freezer. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.

10. Can I add other beans to the chili?

Yes, you can use other types of beans like pinto beans, white beans, or chickpeas in place of or in addition to the kidney and black beans. Just be sure to adjust the cooking time if you use dried beans (they will need to be soaked and cooked first).

Conclusion

This Slow-Cooker Pumpkin Chili is the perfect fall comfort food, combining the warm flavors of pumpkin with classic chili ingredients. It’s easy to make, nutritious, and packed with protein and fiber. Whether you’re craving a hearty dinner for the family, prepping meals for the week, or serving a crowd, this chili is sure to impress. Plus, it’s incredibly customizable, so you can make it as spicy or mild as you like. Enjoy it with your favorite toppings, and you’ve got a bowl of autumn comfort in every bite!