Slow Cooker Pumpkin Chili
This pumpkin chili recipe is hearty, comforting, and packed with flavor, making it a great option for a weeknight dinner or a casual weekend gathering.
Equipment
- Slow cooker or crockpot
- Cutting Board & Knife
- Wooden spoon or spatula
- Measuring spoons & cups
- Can Opener
- Optional skillet
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 pound ground turkey or beef optional
- 1 15 oz can pumpkin puree
- 1 15 oz can diced tomatoes
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can kidney beans, drained and rinsed
- 2 cups vegetable or chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
Optional Toppings
- Shredded cheddar or pepper jack cheese
- Sour cream or Greek yogurt
- Fresh cilantro or parsley
- Crushed tortilla chips or cornbread
Instructions
Prep Your Veggies
- Dice the onion, red bell pepper, and green bell pepper into small, even pieces.
- Mince the garlic cloves finely so the flavor spreads evenly through the chili.
- Pro Tip: A sharp knife makes this step faster and keeps your veggies from getting squashed.
Brown the Meat (Optional)
- If using ground turkey or beef, heat olive oil in a skillet over medium heat.
- Add the meat and cook until browned, breaking it up with a wooden spoon.
- Season lightly with salt and pepper while browning.
- Pro Tip: Browning the meat first adds a rich, savory depth to your pumpkin chili.
Sauté the Veggies
- In the same skillet (or directly in your slow cooker if skipping meat), add a tablespoon of olive oil.
- Sauté the onions, bell peppers, and garlic for 3–5 minutes until softened and fragrant.
Combine Everything in the Slow Cooker
- Transfer the sautéed veggies (and browned meat, if using) into your slow cooker.
- Add the pumpkin puree, diced tomatoes, black beans, kidney beans, and broth.
- Stir in chili powder, cumin, smoked paprika, cinnamon, and a pinch of salt and pepper.
Cook Low and Slow
- Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
- Stir halfway through if you can, to keep everything evenly mixed.
- Pro Tip: The longer it simmers, the deeper the flavors—this chili tastes even better the next day!
Taste and Adjust Seasoning
- About 30 minutes before serving, taste the chili and adjust salt, pepper, or spices as needed.
- If you like it a bit spicier, add a pinch of cayenne or some chopped fresh chili.
Serve and Enjoy
- Ladle the chili into bowls and add your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
- Serve with warm cornbread or crusty bread for a full, cozy meal.
Notes
Estimated Nutritional Value (per serving):
- Calories: ~280–320 kcal
- Protein: 15–18 g
- Carbohydrates: 35–40 g
- Fiber: 9–11 g
- Fat: 8–10 g
- Saturated Fat: 2–3 g
- Sodium: ~600 mg