Description
This Slow Cooker Pumpkin Chili is a cozy and flavorful dish perfect for chilly autumn nights. Packed with protein and fiber, this hearty chili is a satisfying meal that’s easy to make and even better as leftovers.
Ingredients
Scale
Ground Meat Mixture:
- 1 pound ground turkey or ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
Chili Base:
- 1 can (15 ounces) pumpkin purée
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken or vegetable broth
- 2 tablespoons tomato paste
Seasonings and Garnish:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- Chopped cilantro and sour cream for garnish
Instructions
- Cook Meat Mixture: In a skillet, brown the ground meat with olive oil, onion, and garlic.
- Combine Ingredients: Transfer the meat mixture to the slow cooker and add pumpkin, beans, tomatoes, broth, seasonings, and tomato paste. Mix well.
- Slow Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Serve: Stir before serving and garnish with cilantro and sour cream.
Notes
- This chili thickens as it cooks and tastes even better the next day.
- For a vegetarian version, omit the meat and add extra beans or lentils.
- Adjust spice levels to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 25 g
- Cholesterol: 55 mg
