Autumn’s Secret: Slow Cooker Pumpkin Chili with a Twist

As the leaves turn and a crisp chill fills the air, I crave more than just the usual soup or stew. I stumbled upon an idea that combines the cozy warmth of chili with a surprising fall twist—pumpkin. The slow cooker does all the heavy lifting, quietly simmering together flavors that smell like a harvest festival in your kitchen.

This recipe transforms a classic comfort dish into something memorable, with pumpkin adding a subtly sweet, velvety note. No fuss, just set it and forget it until dinner time. It’s perfect for busy days or lazy weekends when you want a meal that’s both hearty and seasonal.

Slow Cooker Pumpkin Chili

This pumpkin chili is a hearty stew made in the slow cooker, combining ground meat, beans, and vegetables with pumpkin puree. The dish develops a thick, flavorful sauce with a touch of sweetness from the pumpkin, resulting in a comforting, velvety final texture. It features a vibrant orange color and robust aroma that evoke a fall harvest atmosphere.

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Prep Time 15 minutes mins

Cook Time 4 minutes mins

Total Time 4 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 1 pound ground turkey or beef or any ground meat of choice
• 1 medium onion diced
• 3 cloves garlic minced
• 1 can black beans drained and rinsed
• 1 can diced tomatoes with juices
• 1 cup pumpkin puree
• 2 tablespoons chili powder
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup vegetable broth

Equipment

• Slow Cooker
• Chef’s knife

Method

 

1. Chop the onion into small dices and mince the garlic cloves to prepare for sautéing.
2. In a skillet over medium heat, cook the ground meat until it is browned and crumbly, about 5-7 minutes. Stir occasionally and break up large chunks.
3. Add the diced onion and minced garlic to the skillet and cook until the onion softens and becomes translucent, about 4 minutes. This releases a savory aroma.
4. Transfer the cooked meat mixture to the slow cooker, then add the drained black beans, diced tomatoes with juices, pumpkin puree, chili powder, cumin, salt, and black pepper.
5. Pour in the vegetable broth to thin the mixture slightly and help it simmer evenly. Stir everything together to combine well.
6. Cover the slow cooker with the lid and set it to low. Let it simmer for 4 hours, stirring once or twice as it cooks to develop the flavors.
7. After cooking, the chili should be thickened, with flavors melded and a vibrant color from the pumpkin. Give it a final stir and taste for seasoning, adjusting salt if needed.
8. Scoop the hearty pumpkin chili into bowls, and enjoy its velvety, savory goodness that’s perfect for fall days.

This Pumpkin Chili makes the entire house smell like a fall orchard, with hints of spice and sweet pumpkin in the air. It’s a dish that invites everyone to gather around, whether it’s for a quick weeknight dinner or a lazy Sunday feast.

Embracing seasonality and simplicity, this recipe is your new cold-weather staple. It’s a testament to how rich and satisfying fall ingredients can stir up something special with minimal effort.