Autumnal Pumpkin Chaos: A Slow Cooker Trick

Imagine a chilly weekend where the air smells like cinnamon and roasted pumpkin. You need something warm, hearty, but not your typical chili. Enter my quirky twist: Slow Cooker Fall Chili with Pumpkin, a dish inspired by pumpkin patches and messy kitchen counters.

This recipe is my ode to fall chaos—when the leaves scatter and the desire for comfort hits hard. It’s not just chili; it’s a celebration of pumpkin’s earthy sweetness mingling with smoky spices, simmered to perfection in a slow cooker. A little messy, a lot delicious, and utterly seasonally perfect.

Slow Cooker Fall Chili with Pumpkin

This dish is a hearty chili made with pumpkin, beans, and ground meat, simmered gently in a slow cooker. The final dish has a thick, rustic texture with a rich, spiced aroma and vibrant orange hue from the pumpkin.

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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 other ground meat
• 1 medium yellow onion finely chopped
• 3 cloves garlic minced
• 15 oz canned pumpkin pure pumpkin puree
• 2 cups vegetable or chicken broth
• 1 can (15 oz) canned diced tomatoes with juices
• 1 can (15 oz) cannellini beans rinsed and drained
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon adds warmth and earthiness
• to taste salt and pepper

Equipment

• Slow Cooker
• Large Skillet
• Wooden spoon

Method

 

1. Heat a large skillet over medium heat. Add the ground meat and cook, breaking it apart with a wooden spoon, until browned and cooked through.
   1 pound ground beef or turkey
2. Add the chopped onion and minced garlic to the skillet. Cook for about 3-4 minutes until the onion becomes translucent and fragrant.
   1 medium yellow onion, 3 cloves garlic
3. Transfer the cooked meat mixture to the slow cooker. Stir in the pumpkin puree, canned diced tomatoes (with juices), soy beans, chili powder, cumin, and cinnamon.
   15 oz canned pumpkin, 2 cups vegetable or chicken broth, 1 can (15 oz) canned diced tomatoes, 1 can (15 oz) cannellini beans, 2 teaspoons chili powder, 1 teaspoon cumin, 1/2 teaspoon cinnamon
4. Pour in the broth and stir everything together until well combined. Season with salt and pepper to taste.
   2 cups vegetable or chicken broth, to taste salt and pepper
5. Cover the slow cooker and set it to low for 6-8 hours, or high for 3-4 hours, until the chili is thickened and flavors meld.
6. Once finished, give the chili a gentle stir and taste for seasoning adjustments. The chili should be thick, with a hearty texture and a warm orange hue.

Notes

Serve hot, topped with your favorite garnishes like sour cream, chopped cilantro, or shredded cheese.

This pumpkin chili isn’t just a recipe; it’s a way to embrace fall’s beautiful chaos. The rich aroma and velvety textures anchor me during busy, chilly days. It’s a reminder that comfort can be simple and messy, yet deeply satisfying.

As the season shifts, dishes like this keep our kitchens warm and spirits higher. It’s a celebration of pumpkin’s fleeting beauty and our imperfect, fragrant efforts. Sometimes, a little chaos in the kitchen makes for the sweetest memories.