Slow Cooker Fall Pumpkin Chili
This pumpkin chili combines ground meat with seasonal spices and canned pumpkin, cooked slowly to develop richness and depth. The dish has a hearty, thick texture with a vibrant, chili-red appearance, infused with warm aromas of cumin, cinnamon, and roasted peppers. The final result is a comforting, chunky stew that celebrates autumn flavors.
Equipment
- Slow Cooker
- Large skillet
- Wooden spoon
Ingredients
- 1 pound ground beef or turkey or any ground meat
- 1 cup diced roasted peppers preferably red or yellow
- 1 can (15 oz) canned pumpkin unsweetened
- 1 can (28 oz) crushed tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika optional, for depth
- 1 cup diced onion yellow or white
- 2 cloves garlic minced
- to taste salt and pepper
Instructions
- Heat a large skillet over medium heat, add the ground meat, and cook until browned, breaking it apart with a wooden spoon. Once cooked through and caramelized slightly, transfer to a plate.
- Add diced onion and minced garlic to the skillet; cook until the onion becomes translucent and fragrant, about 3-5 minutes. The mixture should smell warm and slightly sweet.
- Pour the cooked meat into your slow cooker, then add the sautéed onion and garlic along with diced roasted peppers, crushed tomatoes, pumpkin, cumin, cinnamon, chili powder, and smoked paprika. Stir everything well to combine.
- Season with salt and pepper to taste, then cover and set your slow cooker to low. Let it cook for 4 hours, allowing the flavors to meld and the mixture to thicken.
- Once the chili has cooked and thickened to your liking, give it a gentle stir. Adjust seasoning if needed by adding more salt, pepper, or spices.
- Scoop the hearty, thick chili into bowls, and serve hot. The chili should have a rich, vibrant color with a chunky texture blending the smooth pumpkin and tender meat, garnished with your favorite toppings.
