Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
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.