Slow Cooker Fall Pumpkin Chili
This slow-cooked chili combines tender beans, chunks of pumpkin, and aromatic spices to create a hearty, comforting dish. The mixture develops a rich, thick texture with a fragrant, layered flavor profile from ingredients simmered gently for several hours. The dish has a vibrant, rustic appearance with a hearty consistency and a deep, warm color.
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Calories: 350kcal
Servings: 6
Equipment
- Slow Cooker
- Chef's Knife
Ingredients
- 2 cups canned beans (black or kidney) rinsed and drained
- 1 cup cooked pumpkin or pumpkin puree preferably fresh or canned
- 1 lb ground beef or turkey optional for added protein
- 1 cup diced tomatoes canned or fresh
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 cup vegetable broth or chicken broth
- salt and pepper to taste
Instructions
- Dice the onion and mince the garlic, then set aside.
- In a skillet over medium heat, brown the ground meat until the edges are crispy and it’s cooked through, about 5-7 minutes. Transfer to the slow cooker once done.
- Add a splash of oil to the skillet if needed, then sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes. This helps build aroma and flavor for the chili.
- Transfer the sautéed onion and garlic to the slow cooker, then add the cooked ground meat, beans, diced tomatoes, pumpkin, chili powder, cumin, smoked paprika, and broth. Stir gently to combine all ingredients evenly.
- Season with salt and pepper to taste, then cover and set the slow cooker to low. Let it cook for about 4 hours, stirring once or twice to prevent sticking and ensure even heating. The aroma will start to develop and the mixture will thicken slightly.
- After cooking, open the lid and check the consistency. If it’s too thick, stir in a little more broth to loosen it. Adjust the seasoning as needed.
- Serve the chili hot, garnished with your favorite toppings like chopped cilantro, sour cream, or shredded cheese for added flavor and creaminess.
Notes
For a vegetarian version, omit the meat and add extra beans or roasted vegetables. To spice it up, include a dash of cayenne or hot sauce. The chili tastes even better the next day, as flavors meld.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 600mg | Potassium: 880mg | Sugar: 8g | Vitamin C: 15mg | Calcium: 60mg | Iron: 3mg