Slow Cooker Fall Pumpkin Chili
This hearty fall chili is made with ground beef, pumpkin puree, and aromatic spices, simmered slowly to develop deep, velvety flavors. The dish features a thick, comforting texture with a rich, slightly sweet, smoky profile that’s perfect for cozy evenings and chilly weather. It’s a no-fuss recipe that fills the house with warm, spiced aromas.
Equipment
- Large skillet
- Slow cooker
- Wooden spoon or spatula
- Measuring cups and spoons
- can opener
Ingredients
- 1 lb lean ground beef or turkey, vegan crumbles
- 1 cup pumpkin puree canned or homemade
- 1 medium onion diced
- 3 cloves garlic minced
- 1 14.5 oz canned fire-roasted diced tomatoes
- 1 cup cooked beans kidney or black beans, rinsed and drained
- 1 cup vegetable or chicken broth adjust for desired thickness
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 tbsp chili powder adjust for spice level
- to taste salt and pepper
Instructions
- Heat a large skillet over medium heat, then add a splash of oil. Add the ground beef and cook until browned and crispy edges form, about 8 minutes. Break it apart with your spoon as it cooks.
- While the beef cooks, dice the onion and mince the garlic. Once the beef is browned, transfer it to the slow cooker.
- In the same skillet, add the diced onion and minced garlic. Cook until fragrant and translucent, about 3-4 minutes. If it starts to stick, add a splash of broth to loosen any bits.
- Transfer the sautéed onions and garlic to the slow cooker with the browned beef. Add the pumpkin puree, canned tomatoes with their juices, and broth. Stir well to combine everything evenly.
- Sprinkle in cumin, smoked paprika, chili powder, salt, and pepper. Mix to evenly distribute the spices, tasting and adjusting as needed for heat and smokiness.
- Cover the slow cooker and cook on low for 6–8 hours. The house will fill with warm, spiced aromas as the flavors meld and deepen.
- About 30 minutes before serving, stir in the rinsed beans. Let them heat through, absorbing all the delicious flavors, until tender and creamy.
- Once the chili has thickened and the beans are tender, check the seasoning and adjust with more salt or spices if needed. It should be thick, velvety, and rich in color.
- Turn off the slow cooker and let the chili sit for 10 minutes off heat. This helps the flavors settle and makes serving easier. Ladle into bowls and enjoy the cozy, smoky warmth.
Notes
For extra smoky flavor, sprinkle with smoked paprika or chipotle powder. To thicken the chili further, simmer uncovered for an additional 15 minutes, stirring occasionally. Garnish with fresh cilantro or cheese if desired.