Looking for a delicious and healthy fall meal that practically cooks itself? This slow cooker pumpkin chili is the answer! Packed with flavor, nutrients, and fall vibes, this chili is perfect for busy weeknights, cozy weekend gatherings, or anytime you crave a comforting, hearty dish. It’s incredibly easy to make and requires minimal effort, thanks to the magic of your slow cooker.
What is Slow Cooker Pumpkin Chili?
Slow Cooker Pumpkin Chili is a delightful twist on classic chili, incorporating the sweet and subtly earthy flavor of pumpkin. It combines traditional chili ingredients like beans, tomatoes, peppers, and spices with pumpkin puree, creating a rich and creamy texture. This blend results in a flavorful, comforting dish perfect for autumn or any time you crave a warm and satisfying meal. It’s an easy, hands-off recipe that’s great for weeknights or gatherings.
The best part? This recipe is incredibly versatile, so you can customize it to your preferred level of spice and add your favorite toppings. So grab your ingredients and your slow cooker, and let’s make some delicious slow cooker pumpkin chili!
Key Ingredients for Slow Cooker Pumpkin Chili:
- 1 pound ground beef or turkey: You can use lean ground beef or turkey. Browned and drained before adding to the slow cooker.
- 1 medium onion, chopped: Diced for even cooking.
- 1 green bell pepper, chopped: Adds a mild, fresh flavor.
- 2 cloves garlic, minced: Essential for aromatic depth.
- 1 (15-ounce) can pumpkin puree: Not pumpkin pie filling; plain pumpkin puree is key!
- 1 (15-ounce) can diced tomatoes, undrained: Provides body and acidity.
- 1 (15-ounce) can kidney beans, rinsed and drained: Adds heartiness and texture.
- 1 (15-ounce) can black beans, rinsed and drained: Another great source of protein and fiber.
- 1 (15-ounce) can corn, drained: Adds sweetness and texture.
- 1 (4-ounce) can diced green chilies: Provides a mild heat.
- 1 tablespoon chili powder: The foundation of chili flavor.
- 1 teaspoon cumin: Adds warmth and earthiness.
- 1/2 teaspoon smoked paprika: Enhances the smoky flavor.
- 1/4 teaspoon cayenne pepper (optional): For a spicy kick!
- 1 teaspoon salt: To balance the flavors.
- 1/2 teaspoon black pepper: For a touch of spice.
- 1 cup beef broth or vegetable broth: To adjust consistency.
- Optional toppings: Shredded cheese, sour cream, chopped cilantro, avocado, tortilla chips, green onions.
How to Make Slow Cooker Pumpkin Chili:
This slow cooker pumpkin chili is a dream come true for busy weeknights, requiring only about 20 minutes of prep time before the slow cooker takes over. The resulting chili is hearty, flavorful, and incredibly satisfying, with a creamy texture from the pumpkin and a perfect blend of spices. This is a dump-and-go recipe that is easy to make and ready to serve within 4-6 hours (high) or 6-8 hours (Low).
● Step-by-Step Instructions:
- Brown the Meat (Optional): In a large skillet over medium-high heat, brown the ground beef or turkey. Break it up with a spoon as it cooks. Drain off any excess grease. This step can be skipped if you’re short on time, but browning the meat adds depth of flavor. For a vegetarian/vegan variation, skip this step entirely.
- Sauté the Vegetables (Optional): Add the chopped onion and green bell pepper to the skillet with the browned meat (or to the empty skillet if skipping the meat). Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Sautéing these vegetables brings out their sweetness and enhances the overall flavor of the chili.
- Combine Ingredients in the Slow Cooker: Transfer the browned meat and vegetables (or just the uncooked vegetables if skipping the browning step) to the slow cooker. Add the pumpkin puree, diced tomatoes (with juice), kidney beans, black beans, corn, and diced green chilies.
- Add Spices and Broth: Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Pour in the beef or vegetable broth.
- Stir Well: Mix all the ingredients together in the slow cooker until everything is evenly distributed.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours. The chili is ready when the flavors have melded together and the vegetables are tender.
- Taste and Adjust: Taste the chili and adjust the seasonings as needed. Add more salt, pepper, chili powder, or cayenne pepper to your liking.
- Serve: Ladle the slow cooker pumpkin chili into bowls. Top with your favorite toppings such as shredded cheese, sour cream, chopped cilantro, avocado, tortilla chips, green onions, or a dollop of plain Greek yogurt.
Why You’ll Love This Slow Cooker Pumpkin Chili:
This slow cooker pumpkin chili is a guaranteed crowd-pleaser for several reasons. First, the addition of pumpkin puree gives it a unique creamy texture and a subtle sweetness that perfectly complements the traditional chili spices giving it a rich and nuanced flavour profile. Second, making chili at home is incredibly cost-effective compared to ordering takeout or buying pre-made versions. This recipe yields a generous batch that can feed a large family or provide ample leftovers. Furthermore, this chili is highly customizable. You can adjust the level of spiciness to your liking, choose your favorite toppings, and even swap out the meat for a vegetarian option. If you love the classic version, why not try something new and exciting and this slow cooker pumpkin chili will warm your home in the delightful aroma. So, why not add this amazing recipe into your weekly menu planner and you’ll never have to ask yourself what to prepare for the day!
What to Serve Slow Cooker Pumpkin Chili With:
- Cornbread: A classic pairing! The sweetness of cornbread complements the savory chili.
- Tortilla Chips: For dipping and scooping.
- Side Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast.
- Grilled Cheese Sandwich: A comforting and cheesy addition.
- Baked Potato: Top a baked potato with a scoop of chili for a hearty meal.
- Drinks: Cold beer, iced tea, or sparkling water are refreshing choices.
Top Tips for Perfecting Slow Cooker Pumpkin Chili:
- Brown the Meat for Deeper Flavor: While optional, browning the meat before adding it to the slow cooker adds a richer, more complex flavor to the chili. Don’t skip this step if you have the time!
- Don’t Use Pumpkin Pie Filling: Make sure you’re using plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will make the chili too sweet.
- Adjust the Spices to Your Preference: This recipe is a starting point. Feel free to adjust the amount of chili powder, cumin, cayenne pepper, and other spices to suit your taste.
- Add a Touch of Chocolate: For a surprisingly delicious twist, add a tablespoon of unsweetened cocoa powder or a square of dark chocolate to the chili during the last hour of cooking. It will add depth and richness.
- Use High-Quality Spices: Fresh, high-quality spices will make a big difference in the flavor of your chili.
- Don’t Overcook: Overcooking the chili can make the beans mushy. Check the chili after 6 hours on low or 4 hours on high and adjust the cooking time accordingly.
5 Facts about Slow Cooker Pumpkin Chili:
- Pumpkin adds a creamy texture and subtle sweetness, making it unique from regular chili.
- It’s a great source of fiber, vitamins, and antioxidants due to the pumpkin and beans.
- Slow cooking allows the flavors to meld together beautifully, creating a complex and delicious dish.
- You can easily customize it to be vegetarian or vegan by omitting the meat and using vegetable broth.
- It’s a perfect make-ahead meal, as the flavors only improve over time.
Storing and Reheating Tips:
- Storing: Allow the slow cooker pumpkin chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the chili in freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat the chili in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. Add a splash of broth or water if it seems too thick.
Final Thoughts:
This slow cooker pumpkin chili is more than just a recipe; it’s an invitation to embrace the flavors of fall. The combination of pumpkin, spices, and hearty ingredients creates a comforting and satisfying meal that’s perfect for any occasion. Whether you’re looking for a simple weeknight dinner or a crowd-pleasing dish for a gathering, this recipe is sure to impress.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Slow Cooker Pumpkin Chili FAQs:
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: While you can, canned pumpkin puree is much more convenient and readily available. If you choose to use fresh pumpkin, you’ll need to roast it, puree it, and ensure it has a similar consistency to canned puree.
Q: Can I make this chili vegetarian or vegan?
A: Absolutely! Simply omit the ground beef or turkey and use vegetable broth instead of beef broth. You can also add extra beans or vegetables to make it even heartier.
Q: Can I add other vegetables to the chili?
A: Yes! Feel free to add other vegetables such as diced carrots, celery, zucchini, or sweet potatoes.
Q: Can I make this chili spicier?
A: Yes, you can increase the amount of cayenne pepper or add a pinch of red pepper flakes to give it more heat. You can also use a hotter variety of diced green chilies.
Q: Can I use different types of beans?
A: Yes, you can substitute other types of beans such as pinto beans, great northern beans, or cannellini beans.
Q: The chili is too thick. How can I thin it out?
A: Add more beef broth or vegetable broth until you reach your desired consistency.
Q: The chili is too thin. How can I thicken it up?
A: You can add a tablespoon of cornstarch mixed with a little cold water to the chili during the last hour of cooking. Alternatively, you can remove a cup of the chili and blend it with an immersion blender before returning it to the slow cooker.