Crockpot Pumpkin Chili
This Crockpot Pumpkin Chili is a hearty, slow-cooked stew combining spicy chili with the subtle sweetness of pumpkin. Made with ground meat, beans, spices, and pumpkin puree, it develops a thick, flavorful texture as it simmers slowly, resulting in a comforting and visually rich dish with a slightly creamy consistency topped with ingredients like cheese or herbs.
Equipment
- Slow cooker
- Cooking spoon
Ingredients
- 1 lb ground beef or turkey or plant-based protein for a vegetarian option
- 1 medium onion diced
- 3 cloves garlic minced
- 15 oz canned pumpkin puree
- 2 cups cooked beans black beans or kidney beans, drained and rinsed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp cayenne pepper optional for extra heat
- 1 cup chicken or vegetable broth
- Salt and pepper to taste
- 1 cup shredded cheese optional topping
Instructions
- Start by browning the ground meat in a skillet over medium heat until it’s cooked through, breaking it apart with a spoon. Once browned, transfer the meat to the slow cooker. Saute the diced onion in the same skillet until translucent and fragrant, then add the minced garlic and cook for another minute.
- Add the cooked onion and garlic mixture to the slow cooker with the browned meat. Pour in the pumpkin puree, beans, chili powder, cumin, cayenne (if using), and broth. Stir everything together until well combined and the spices are evenly distributed.
- Cover the slow cooker with its lid and cook on low heat for 6 to 8 hours, allowing the flavors to meld and the chili to thicken to a hearty consistency. During the last hour, check the chili and stir gently if it starts to stick to the sides.
- Once cooking is complete, taste and adjust seasoning with salt and pepper as needed. The chili should be thick, vibrant, and aromatic, with a slightly creamy appearance from the pumpkin.
- Spoon the hot chili into bowls and sprinkle with shredded cheese or your favorite toppings. Serve immediately while bubbling and flavorful, perfect for cozy evenings or leisurely weekends.
Notes
For extra depth, top with chopped cilantro or a dollop of sour cream. To make it vegetarian, substitute the meat with additional beans or textured vegetable protein.