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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 4 minutes
Total Time 4 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups raw pumpkin, peeled and cubed preferably sugar pumpkin or butternut squash
  • 1 pound ground beef or turkey optional for added protein
  • 1 can diced tomatoes 14.5 oz can, with juices
  • 1 cup vegetable broth
  • 1 cup black beans drained and rinsed
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • cheddar cheese for topping optional

Equipment

  • Slow cooker
  • Sharp Knife
  • Cutting board
  • Ladle

Method
 

  1. Start by peeling and chopping the pumpkin into 1-inch cubes; set aside.
  2. Heat olive oil in a skillet over medium heat; add diced onion and cook until translucent, about 3-4 minutes, filling the kitchen with a sweet aroma.
  3. Add minced garlic and ground meat (if using) to the skillet; cook until browned, breaking up the meat as it cooks, and stirring occasionally.
  4. Transfer the cooked onion, garlic, and meat mixture to the slow cooker.
  5. Add the cubed pumpkin, diced tomatoes with juices, vegetable broth, black beans, chili powder, cumin, smoked paprika, salt, and pepper to the slow cooker.
  6. Stir everything together gently to combine all the flavors evenly.
  7. Cover the slow cooker and cook on low heat for about 4 hours, or until the pumpkin is tender and the flavors have melded beautifully.
  8. Once cooked, open the lid and give the chili a gentle stir; it should be rich and thick, with chunks of pumpkin and a fragrant stewy base.
  9. Serve hot, topped with shredded cheddar cheese (if desired), and enjoy the comforting, earthy flavors of this slow cooker pumpkin chili.

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.