Slow Cooker Fall Chili with Pumpkin
This hearty chili combines ground meat, beans, and tomatoes with a generous addition of pumpkin, cooked slowly to develop rich, smoky flavors. The pumpkin adds velvety texture and subtle sweetness, giving the dish a vibrant color and cozy aroma. The result is a thick, satisfying bowl perfect for chilly days, with layers of warmth and depth.
Equipment
- Large skillet or sauté pan
- Slow cooker
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 2 tablespoons olive oil for sautéing
- 1 pound ground beef or turkey preferably beef for richer flavor
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder adjust to taste
- 1 teaspoon smoked paprika for smoky depth
- 1/2 teaspoon cinnamon enhances pumpkin sweetness
- 15 ounces canned pumpkin use pure pumpkin, not pie filling
- 14.5 ounces diced tomatoes or crushed, with juices
- 1 can black beans rinsed and drained
- 1 cup broth or water adjust for desired thickness
- to taste salt and pepper adjust at the end
Instructions
- Heat your skillet over medium heat and add olive oil, then toss in chopped onions and minced garlic. Cook until they turn translucent and fragrant, about 5 minutes, with a gentle sizzle and sweet aroma filling the air.
- Add the ground meat to the skillet, breaking it apart with your spatula. Cook until browned and cooked through, about 8 minutes, until the meat develops a rich, caramelized crust and releases a savory scent.
- Stir in chili powder, smoked paprika, and cinnamon. Cook for 1-2 minutes until the spices crackle and the mixture turns a deep, earthy hue, filling the air with smoky aroma.
- Transfer the meat mixture to your slow cooker, then add canned pumpkin, diced tomatoes, beans, and broth. Stir everything together until well combined, with the pumpkin blending into the mixture smoothly.
- Season generously with salt and pepper, then cover and set your slow cooker to low. Let it cook for 6-8 hours, with the chili gently bubbling and thickening, filling your kitchen with smoky, savory scents.
- About 30 minutes before serving, taste and adjust the seasoning if needed. If the chili is too thick, add a splash of broth and stir. If it’s too thin, uncover and simmer on high for a few minutes to reduce and thicken.
- Once ready, let the chili rest for 10 minutes to allow flavors to meld and cool slightly—this makes serving easier. Ladle into bowls and enjoy the thick, velvety texture with vibrant color and smoky aroma.