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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
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 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.