Print

Slow-Cooker Pumpkin Chili Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

This Slow-Cooker Pumpkin Chili combines hearty ground beef with the sweet earthiness of pumpkin puree and a blend of warm spices, creating a rich, flavorful chili perfect for cozy meals. Slow-cooked to meld all the ingredients beautifully, this recipe offers a comforting dish with a unique fall twist, versatile enough for both traditional slow cookers and Instant Pots.

Ingredients

Vegetables and Aromatics

  • 2 cups chopped yellow onion (about 1 medium onion)
  • 1 medium green bell pepper, diced
  • 6 cloves garlic, minced

Meats and Oils

  • 1 Tbsp avocado oil and olive oil (combined)
  • 1 ½ pounds grass-fed ground beef or ground turkey

Canned and Packaged Goods

  • 1 28-oz can diced tomatoes
  • ½ 6-oz can tomato paste
  • 1 14-oz can pumpkin puree
  • ½ – 1 cup chicken broth or water (homemade or store-bought)

Spices

  • 2 ½ tsp dried oregano
  • 2 Tbsp chili powder (plus more to taste)
  • ¾ tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tsp sea salt
  • ½ tsp black pepper
  • Optional: ¼ – ½ tsp cayenne (for heat)

Instructions

  1. Prepare Vegetables: Heat a large pan over medium-high heat. Add the avocado and olive oil mixture and sauté the chopped onions and green peppers, stirring occasionally, for about 7 minutes until the onions start to soften.
  2. Add Garlic: Add the minced garlic to the pan and cook for an additional 30 seconds or until fragrant to develop the aromatic base.
  3. Cook Ground Meat: Add the ground beef or turkey to the pan. Use a spatula or large spoon to break it up as it cooks. Continue cooking until the meat is nearly cooked through, about 8-10 minutes.
  4. Drain Excess Liquid: Remove the pan from heat and drain any excess liquid from the meat mixture to prevent a watery chili.
  5. Transfer to Slow Cooker: Transfer the sautéed meat mixture into the slow cooker.
  6. Add Remaining Ingredients: Add diced tomatoes, tomato paste, pumpkin puree, chicken broth (or water), oregano, chili powder, cinnamon, cumin, sea salt, black pepper, and optional cayenne to the slow cooker. Stir everything together until well combined.
  7. Cook Chili: Set the slow cooker to LOW heat and cook for 6-7 hours, or set to HIGH and cook for 3-4 hours to let the flavors meld and the chili thicken.
  8. Serve: Once done, serve the chili hot with your choice of toppings such as shredded cheese, sour cream, or fresh herbs.

Notes

  • You can substitute ground turkey for ground beef for a leaner option.
  • Adjust the amount of chicken broth or water depending on desired chili thickness; use more broth for a thinner consistency.
  • Adding cayenne pepper is optional and adds a nice spicy kick; adjust amount to taste.
  • This recipe can also be made in an Instant Pot using the sauté and pressure cooking functions for a faster preparation.
  • Serve with toppings like avocado slices, cilantro, shredded cheese, or a dollop of sour cream for added texture and flavor.

Find it online: https://dishcooks.com/slow-cooker-pumpkin-chili-recipe/