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Pumpkin Chili in the Slow Cooker

This pumpkin chili combines hearty ground meat, beans, and seasonings cooked slowly to develop rich, layered flavors. The addition of pumpkin gives it a velvety texture and autumnal color, resulting in a thick, comforting stew with a slightly sweet undertone. Final dish has a hearty, chunky consistency with a vibrant, warm appearance.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground meat (beef, turkey, or chicken) preferably lean
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 cup pumpkin puree unsweetened
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon cinnamon optional but adds warmth
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1.5 cups chicken or vegetable broth add more for desired consistency

Equipment

  • Slow cooker
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Begin by chopping the onion into small, even pieces and mincing the garlic; set aside.
  2. Heat a skillet over medium heat. Add the ground meat and cook until browned, breaking it apart as it cooks and releasing a savory aroma.
  3. Transfer the cooked meat to your slow cooker, then add the chopped onions and minced garlic to the skillet. Sauté until the onions become translucent and fragrant, about 3-4 minutes.
  4. Pour the sautéed onions, garlic, and any rendered juices into the slow cooker with the meat. Stir in the diced tomatoes, black beans, pumpkin puree, chili powder, cumin, cinnamon, smoked paprika, salt, and black pepper.
  5. Pour in the broth, stirring to combine the mixture evenly; it should be thick but still pourable.
  6. Cover the slow cooker with the lid and set it to low. Let it cook undisturbed for 4 hours, allowing the flavors to meld and the chili to thicken.
  7. After cooking, open the lid and stir the chili to check the texture; it should be rich and hearty, with the pumpkin giving a velvety appearance.
  8. Taste and adjust seasoning if necessary, adding more salt or spices to suit your preference.
  9. Ladle the pumpkin chili into bowls and serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro, if desired.

Notes

For a smoother texture, blend part of the chili before serving. Feel free to adjust spice levels and add chopped jalapeños for extra heat.