Nothing says cozy like a big bowl of chili, and this Slow Cooker Pumpkin Chili brings an unexpected twist to a classic comfort dish. The pumpkin adds a velvety richness without making it overly sweet, and it pairs beautifully with warm spices and hearty beans. Perfect for busy weeknights, this set-it-and-forget-it chili will have your home smelling incredible all day long.
Slow Cooker Pumpkin Chili
4
servingsThis Slow Cooker Pumpkin Chili brings an unexpected twist to a classic comfort dish. The pumpkin adds a velvety richness without making it overly sweet, and it pairs beautifully with warm spices and hearty beans.
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Ingredients
1 lb ground beef or turkey
1 small onion, diced
3 cloves garlic, minced
1 can (15 oz) pumpkin purée
1 can (15 oz) diced tomatoes
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
2 cups beef or vegetable broth
1 can (4 oz) diced green chilies
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
1/2 tsp cinnamon
Salt and pepper, to taste
Directions
- In a skillet over medium heat, cook the ground beef (or turkey) with the diced onion until browned. Drain any excess fat and transfer to the slow cooker.
- Add the minced garlic, pumpkin purée, diced tomatoes, black beans, kidney beans, broth, and diced green chilies to the slow cooker.
- Stir in the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally.
- Taste and adjust seasoning if needed before serving.
- Serve hot with your favorite toppings like shredded cheese, sour cream, sliced avocado, or cornbread on the side.
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