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Pumpkin Infused Slow Cooker Chili

This chili is made by combining ground meat, beans, vegetables, and spices in a slow cooker, with pure pumpkin puree stirred in for added richness and subtle sweetness. The dish develops a hearty, thick texture with a velvety appearance, finished with bubbling and melding flavors after simmering slowly. It results in a comforting, seasonally flavored stew with a smooth consistency and vibrant color.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • Olive oil 1 tablespoon: Used for sautéing and adding richness.
  • Onion 1 medium, diced: Builds a flavorful base for the chili.
  • Garlic 3 cloves, minced: Adds depth and aroma.
  • Cannellini beans 1 can, 15 oz, rinsed and drained: Adds creaminess and protein.
  • Black beans 1 can, 15 oz, rinsed and drained: Provides texture and heartiness.
  • Pumpkin 2 cups: Use pumpkin puree for a smooth, creamy chili or cooked pumpkin cubes for a chunkier texture.
  • Crushed tomatoes 1 can, 28 oz: Forms the rich base of the chili.
  • Vegetable broth 1–2 cups, optional: Helps adjust consistency and prevents the chili from becoming too thick.
  • Chili powder 2 tablespoons: Adds bold, smoky flavor.
  • Ground cumin 1 teaspoon: Enhances warmth and depth.
  • Cayenne pepper ¼–½ teaspoon, optional: Adjust based on your heat preference.
  • Salt and black pepper to taste: Balances all the flavors.
  • Lime juice or vinegar 1–2 teaspoons, optional: Brightens and balances the flavors before serving.

Equipment

  • Slow cooker
  • Pan (for sautéing)
  • Knife
  • Cutting board
  • Spoon or Ladle

Method
 

  1. Heat olive oil in a pan over medium heat.
  2. Add a pinch of salt while sautéing onions to build a deeper flavor base.
  3. Add diced onion and sauté until soft and translucent.
  4. Stir in minced garlic and cook for another minute.
  5. Transfer the mixture to the slow cooker.
  6. Add cannellini beans and black beans.
  7. Add pumpkin chunks and crushed tomatoes.
  8. Sprinkle in chili powder, cumin, and cayenne pepper.
  9. Mix everything well to combine.
  10. Cook on low for 6–8 hours or high for 3–4 hours.
  11. Avoid frequent stirring to maintain consistent heat; stir once or twice if needed.
  12. Taste and adjust salt and pepper before serving.
  13. Serve warm with your favorite toppings.