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Slow Cooker Fall Pumpkin Chili

This Slow Cooker Fall Pumpkin Chili combines hearty ground meat, seasonal pumpkin chunks, and a blend of smoky spices, cooked low and slow until flavors meld into a thick, flavorful stew. The final dish has a rich, velvety texture with visible pumpkin pieces and a hearty, inviting 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: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or turkey or plant-based alternative
  • 1 can diced tomatoes 14.5 oz can
  • 1 cup pumpkin chunks fresh or canned
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 cup vegetable or chicken broth to thin as needed

Equipment

  • Slow cooker
  • Large Skillet
  • Cooking spoon
  • Knife
  • Cutting board

Method
 

  1. Dice the onion and mince the garlic, preparing them for sautéing.
  2. Heat a large skillet over medium heat, then add the ground meat, breaking it apart with a spoon as it sizzles and browns, about 5-7 minutes, until cooked through and fragrant.
  3. Add the diced onion and minced garlic to the skillet, sautéing for another 3-4 minutes until the onion becomes translucent and aromatic.
  4. Transfer the cooked meat mixture to the slow cooker, along with the diced tomatoes, pumpkin chunks, chili powder, cumin, smoked paprika, and a pinch of salt and pepper.
  5. Pour in the broth and stir everything together to combine the spices evenly distributed throughout.
  6. Cover the slow cooker with the lid and cook on low for 4 hours, or until the pumpkin is tender and the chili is thickened, stirring occasionally if possible.
  7. Once finished, taste and adjust seasoning with salt and pepper as needed. If the chili is too thick, stir in a little more broth to loosen it up.
  8. Shovel the hearty, velvety chili into bowls, ensuring each serving has generous pumpkin pieces and flavorful meat.
  9. Serve hot, optionally garnished with fresh herbs or a dollop of sour cream for extra richness.

Notes

For added depth, consider roasting the pumpkin chunks before adding; adjust the broth if the chili becomes too thick. Leftovers taste even better the next day as flavors deepen.