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Slow Cooker Pumpkin Chili

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This easy slow cooker pumpkin chili is a hearty, comforting fall dinner packed with warm spices, pumpkin puree, beans, and your choice of ground beef or turkey. It’s a crowd-pleasing, nutritious meal perfect for chilly evenings and busy weeknights.

Ingredients

Scale
  • 1 lb ground beef (or ground turkey for a lighter option)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 can (15 oz) diced tomatoes (fire-roasted recommended)
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup low-sodium chicken or vegetable broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • Pinch of cayenne pepper (optional)
  • Shredded cheese (cheddar or Monterey Jack, for serving, optional)
  • Sliced green onions (for serving, optional)
  • Sour cream or plain Greek yogurt (for serving, optional)
  • Crushed tortilla chips (for serving, optional)
  • Fresh cilantro (for serving, optional)

Instructions

  1. Heat a large skillet over medium-high heat. Add ground beef (or turkey) and cook for 5-7 minutes, breaking up the meat until browned. Drain excess fat if needed. Transfer browned meat to the slow cooker.
  2. In the same skillet, add a splash of oil if needed. Add diced onion, garlic, green bell pepper, and red bell pepper. Sauté for 3-4 minutes until softened. Transfer veggies to the slow cooker.
  3. Add pumpkin puree, diced tomatoes, kidney beans, black beans, and broth to the slow cooker. Sprinkle in chili powder, cumin, smoked paprika, cinnamon, salt, black pepper, and cayenne (if using). Stir well to combine.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours. Stir halfway through and check consistency. Add more broth if too thick, or leave the lid off for the last hour if too thin.
  5. Taste and adjust seasoning as needed. Add more salt, chili powder, or cayenne for extra flavor or heat.
  6. Serve hot, garnished with shredded cheese, sour cream or Greek yogurt, green onions, crushed tortilla chips, and cilantro as desired.

Notes

For a vegetarian version, omit the meat and double the beans or add lentils. To thicken chili, mash some beans or add a tablespoon of cornmeal near the end. Adjust spice level to taste. Chili tastes even better the next day and freezes well for up to 3 months.

Nutrition

Keywords: pumpkin chili, slow cooker chili, fall dinner, hearty chili, easy chili, pumpkin recipes, comfort food, gluten-free chili, healthy chili, autumn recipes

Find it online: https://chrisfeasts.com/slow-cooker-pumpkin-chili-recipe-easy-hearty-fall-dinner-idea/