Autumn’s Secret: Slow Cooker Pumpkin-Chili with a Twist

As the leaves turn and the air oxides into a crisp tapestry, I love finding ways to celebrate the season with flavors that surprise. This Slow Cooker Fall Chili with Pumpkin isn’t just about warmth; it’s about discovering the cozy charm of fall in every spoonful. The pumpkin adds a subtle sweetness and velvety texture that elevates traditional chili into something unexpectedly delicious.

What excites me most is how this dish unites simplicity with a touch of wilderness. Toss everything in the slow cooker in the morning, and let it simmer into a fragrant stew by dinnertime. It’s perfect for busy weekends or when I crave a comforting meal that feels like a brisk autumn walk in a bowl.

Slow Cooker Fall Pumpkin Chili

This slow cooker fall chili features tender ground meat, beans, and vegetables simmered with pumpkin purée, creating a hearty stew with subtle sweetness and smooth, velvety texture. The dish is cooked slowly to develop deep flavors and has a thick, inviting consistency with a rich aroma.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground beef or turkey or plant-based alternative
• 1 medium yellow onion finely chopped
• 3 cloves garlic minced
• 1 can (15 oz) black beans rinsed and drained
• 1 can (15 oz) diced tomatoes with their juice
• 1 cup pumpkin purée unsweetened
• 1 cup vegetable or chicken broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 0.5 teaspoon cayenne pepper optional, for heat
• to taste salt and pepper

Equipment

• Slow Cooker
• Chef’s knife
• Cutting board
• Measuring Cups and Spoons

Method

 

1. Chop the onion finely and mince the garlic cloves, setting them aside for later.
2. In a skillet over medium heat, cook the ground meat until browned and cooked through, about 5-7 minutes. Break it apart with a spatula as it cooks.
3. Add the chopped onion and minced garlic into the skillet with the cooked meat, sautéing until the onion becomes translucent and fragrant, about 3 minutes.
4. Transfer the cooked meat mixture to the slow cooker, then add the rinsed black beans, diced tomatoes with juice, pumpkin purée, and broth.
5. Sprinkle in chili powder, cumin, cayenne pepper (if using), and season with salt and pepper to taste. Stir everything to combine evenly.
6. Cover the slow cooker and set it to low. Let it simmer for 5 to 6 hours, stirring once or twice during cooking, until flavors blend and the chili thickens slightly.
7. Taste and adjust seasoning with more salt, pepper, or chili powder if desired.
8. Once ready, ladle the hearty, velvety chili into bowls, revealing its thick, rustic texture and inviting aroma.

Notes

Serve topped with fresh cilantro, shredded cheese, or sour cream for extra flavor. This chili stores well in the refrigerator for leftovers and tastes even better the next day.

This chili isn’t just a meal; it’s a warm embrace from the season itself. The fusion of spices and pumpkin makes every bite a nostalgic reminder of pumpkin patches and bonfire nights. It’s a dish that invites slow savoring and joyful gatherings, even if it’s just for one.

As the weather chills and daylight fades earlier, this recipe becomes my go-to for cozy nights. The rich, smoky aroma, paired with the gentle sweetness of pumpkin, creates a symphony of flavors that feels both familiar and refreshingly new. Perfect for celebrating fall’s fleeting beauty from the comfort of your home.