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Pumpkin Chili in Slow Cooker

This pumpkin chili is a hearty, slow-cooked dish that combines tender chunks of pumpkin with smoky spices and ground meat, resulting in a thick, flavorful stew. The dish features a vibrant orange hue and a rich, slightly chunky texture, served hot with a comforting aroma of spices permeating the kitchen.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 7 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or turkey optional
  • 1 medium yellow onion
  • 2 cloves garlic minced
  • 15 oz canned pumpkin unsweetened
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon smoked paprika
  • 1 can kidney beans 15 oz, drained and rinsed
  • to taste salt and pepper

Equipment

  • Slow Cooker
  • Large Skillet

Method
 

  1. Dice the onion finely and mince the garlic; set aside.
  2. Heat a large skillet over medium heat, add a splash of oil, and cook the ground meat until browned and cooked through, about 5-7 minutes. Break up the meat with a spoon as it cooks.
  3. Add the diced onion to the skillet and sauté until it softens and becomes translucent, about 3-4 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
  4. Transfer the cooked meat, onions, and garlic mixture to the slow cooker. Add the canned pumpkin, diced tomatoes with their juice, vegetable broth, chili powder, cumin, and smoked paprika.
  5. Stir the ingredients together until well combined, then add salt and pepper to taste.
  6. Cover the slow cooker and cook on low heat for 6 hours, allowing flavors to meld and the chili to thicken as pumpkin and spices blend together into a hearty, orange stew.
  7. About 30 minutes before serving, stir in the drained kidney beans, letting them warm through and absorb some of the rich flavors.
  8. Taste and adjust seasoning with more salt, pepper, or chili powder if needed. The chili should be thick, fragrant, and full of vibrant flavor.
  9. Serve hot, garnished with your favorite toppings like sour cream, chopped cilantro, or shredded cheese if desired.

Notes

For added depth, try roasting the pumpkin chunks beforehand for a smoky flavor. This chili reheat perfectly; store leftovers in an airtight container for up to 3 days.