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Slow Cooker Pumpkin Chili

This savory chili incorporates chunks of pumpkin cooked slowly until tender, allowing its natural sweetness to meld with smoky spices and hearty ingredients. The dish has a thick, stew-like consistency with a rich, earthy flavor and vibrant appearance from the pumpkin pieces and spices. It is cooked in a slow cooker, resulting in a comforting, well-blended final texture.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • Firm cooking pumpkin or sugar pumpkin 2 cups cubed: Holds shape better and provides hearty texture when slow-cooked.
  • Ground beef or turkey 1 pound: Adds Savory protein richness.
  • Diced tomatoes 1 can 14.5 oz: Creates Tangy juicy chili base.
  • Vegetable broth 1 to 1½ cups: Helps maintain a saucy chili consistency during slow cooking.
  • Black beans 1 can, about 1½ cups drained: Adds hearty fiber and creamy bite.
  • Onion 1 small diced: Builds Aromatic savory depth.
  • Garlic 2 cloves minced: Enhances Bold flavor foundation.
  • Chili powder 2 teaspoons: Provides Classic chili warmth.
  • Ground cumin 1 teaspoon: Adds Earthy spice complexity.
  • Smoked paprika ½ teaspoon: Gives Subtle smoky richness.
  • Salt and pepper to taste: Balances Overall seasoning.
  • Olive oil 2 tablespoons: Used For sautéing and flavor.
  • Shredded cheddar cheese ½ cup, for topping: Adds creamy savory finish when serving.

Equipment

  • Slow cooker
  • Skillet
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Add ground beef or turkey and cook until browned.
  3. Transfer cooked meat to the slow cooker.
  4. Add cubed pumpkin into the slow cooker.
  5. Stir in diced onion and minced garlic.
  6. Pour in diced tomatoes with their juices.
  7. Add black beans and vegetable broth.
  8. Sprinkle chili powder, cumin, and smoked paprika.
  9. Season lightly with salt and pepper.
  10. Stir everything gently to combine.
  11. Cover and cook on low for 6–7 hours or high for 3–4 hours.
  12. Taste, adjust seasoning, and serve hot with shredded cheddar on top.

Notes

For extra heat, add chopped jalapeños or a dash of hot sauce. Can be stored refrigerated for up to 3 days and reheated gently.