Autumnal Pumpkin Power: A Slow Cooker Fall Chili Adventure

For those who love the cozy embrace of fall but crave something a little unconventional, this Slow Cooker Fall Chili with Pumpkin offers a surprising twist. The richness of pumpkin complements the smoky spices, creating a bowl that feels like autumn in every spoonful. It’s a great way to merge harvest season’s bounty with the ease of slow cooking.

Slow Cooker Fall Chili with Pumpkin

This fall-inspired chili is made using a slow cooker, combining ground meat, beans, vegetables, and pumpkin purée for a hearty, flavorful dish. The pumpkin adds richness and a velvety texture, while the spices develop depth during long simmering. The final result is a thick, aromatic chili with a vibrant orange hue and a comforting consistency.

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Prep Time 15 minutes mins

Cook Time 4 minutes mins

Total Time 4 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 1 pound ground beef or turkey or your preferred ground meat
• 1 can (15 oz) black beans drained and rinsed
• 1 can (15 oz) diced tomatoes with juices
• 1 cup pumpkin purée
• 1 cup chopped onion
• 2 cloves garlic minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon cinnamon
• to taste salt and pepper

Equipment

• Slow Cooker
• Chef’s knife

Method

 

1. Begin by browning the ground meat in a skillet over medium heat until it is no longer pink and releases its aroma, about 5-7 minutes. Use a spoon to break it apart into small crumbles, then transfer the cooked meat into the slow cooker.
2. Add the chopped onion and minced garlic to the skillet and sauté for another 3-4 minutes until fragrant and translucent. Transfer this mixture to the slow cooker with the meat.
3. Pour in the canned diced tomatoes and black beans, then stir in the pumpkin purée. Mix everything well to combine the flavors evenly.
4. Sprinkle in chili powder, ground cumin, cinnamon, and season with salt and pepper to taste. Stir to distribute the spices throughout the mixture.
5. Cover the slow cooker with the lid and set it to low heat. Let the chili simmer gently for 4 hours, allowing flavors to meld and the mixture to thicken.
6. Once the cooking time is up, give the chili a good stir and taste for seasoning, adding more salt or spices if needed. The chili should be thick, velvety, and aromatic, ready to serve hot.

This pumpkin chili is the kind of meal that feels like a seasonal secret—warm, hearty, and just a little unexpected. Its slow cooker simplicity makes it easy to toss together on busy days, yet its flavors are rich enough to serve at a weekend gathering. As the leaves turn and the air cools, this dish adds a cozy touch to your table.

Enjoy the cozy, spicy aroma that fills your kitchen and the satisfying bowls that follow. It’s a reminder that some of the best fall moments come from simple, flavorful ingredients combined with a little patience. A true comfort food that makes every chilly evening a little more special.

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