Go Back
In the heart of fall, as the leaves turn golden and the air becomes crisp, nothing warms the soul quite like a hearty bowl of chili. The unique twist of pumpkin puree in this Harvest Pumpkin Chili not only adds a delightful flavor but also brings a nutritional boost to a classic comfort dish. This recipe is perfect for family gatherings, cozy nights in, or meal prep for the week ahead. In this article, we will explore the ingredients, preparation methods, and the rich history of chili, ensuring you can make the most out of this delectable dish.

Slow Cooker Chili with Pumpkin

Warm up this fall with a delicious bowl of Harvest Pumpkin Chili! This comforting recipe features pumpkin puree for a unique twist and adds nutritional benefits. With hearty ingredients like ground meat, black beans, kidney beans, and a blend of spices, this dish is perfect for family gatherings or meal prep. Dive into the rich history of chili and discover how to elevate your cooking techniques, ensuring every bite is full of flavor. Enjoy a taste of autumn with this satisfying dish that's easy to make!
Print Recipe Pin Recipe

Ingredients
  

1 lb ground beef (or turkey for a lighter option)

1 can (15 oz) pumpkin puree (not pumpkin pie filling)

1 can (14 oz) diced tomatoes, with juice

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spice level)

Salt and pepper, to taste

2 cups vegetable or beef broth

1 tablespoon olive oil

Optional toppings: sour cream, shredded cheese, sliced jalapeños, chopped cilantro

Instructions
 

Sauté the Base: In a skillet over medium heat, add olive oil. Once hot, add diced onions and bell pepper. Sauté for about 5 minutes until the onions are translucent. Stir in the garlic and cook for another minute until fragrant.

    Brown the Meat: Push the sautéed vegetables to the side of the skillet and add the ground beef (or turkey) to the center. Cook until browned, about 5-7 minutes, breaking it up with a spatula as it cooks. Drain any excess grease if necessary.

      Transfer to Slow Cooker: Once the meat is browned, transfer the mixture into a slow cooker.

        Combine Ingredients: Add the pumpkin puree, diced tomatoes (with juice), black beans, kidney beans, chili powder, cumin, smoked paprika, cayenne pepper, and broth to the slow cooker. Stir until everything is well combined.

          Season: Taste and adjust the seasoning with salt and pepper, if necessary.

            Cook Low and Slow: Cover the slow cooker and set it on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together.

              Serve Warm: Once done cooking, give the chili a good stir and serve hot. Top with sour cream, shredded cheese, jalapeños, or cilantro as desired.

                Prep Time, Total Time, Servings: 15 mins | 6-8 hrs | 6-8 servings