Crockpot Pumpkin Chili
This Crockpot Pumpkin Chili combines hearty ground meat, beans, and vegetables with pureed pumpkin, all simmered slowly to develop rich, comforting flavors. The finished dish has a thick, chunky consistency with a vibrant orange color and a warming aroma, finished with hints of cinnamon and smoky spices.
Equipment
- Slow Cooker
- Sharp Knife
- Cutting Board
- Wooden spoon
Ingredients
- 1 lb ground turkey or beef or any preferred ground meat
- 1 cup canned pumpkin puree
- 1 can (15 oz) black beans drained and rinsed
- 1 cup diced tomatoes canned or fresh
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup vegetable broth
- 1 tablespoon chili powder adjust to taste
- 1/2 teaspoon cinnamon adds warmth
- 1 teaspoon smoked paprika
- to taste Salt and pepper
Instructions
- Dice the onion into small, even pieces and mince the garlic cloves. This helps them cook quickly and release their aromatic oils.
- Heat a skillet over medium heat, add a splash of oil, and sauté the chopped onion until it becomes translucent and fragrant, about 3-4 minutes. The onions should look soft and slightly golden.
- Add the minced garlic to the skillet and cook for another 30 seconds, stirring constantly until it becomes fragrant but doesn’t burn. This quick step develops depth of flavor.
- Transfer the cooked onion and garlic mixture into the slow cooker and add the ground meat. Break up the meat with the back of a wooden spoon as it cooks until browned and no longer pink, about 5-7 minutes. This creates a savory base for the chili.
- Add the canned pumpkin puree, diced tomatoes, drained black beans, and vegetable broth into the slow cooker. Stir everything together to combine evenly, creating a vibrant, orange-colored mixture.
- Sprinkle in the chili powder, smoked paprika, cinnamon, and a pinch of salt and pepper. Stir to evenly distribute the spices, releasing warm, fragrant aromas that fill the air.
- Cover the slow cooker with its lid and cook on low for 4 hours, stirring once or twice during cooking. The chili should thicken and the flavors will meld beautifully, the pumpkin adding richness and sweetness.
- Once cooked, taste and adjust seasoning with additional salt and pepper if needed. The chili should be thick, hearty, and inviting with a vibrant orange hue.
- Serve the pumpkin chili hot, garnished with fresh herbs like cilantro or a dollop of sour cream if desired. Enjoy the comforting aroma and satisfying texture of this seasonal dish.
