Homestyle Slow Cooker Pumpkin Chili for Fall Nights (Print Version)

Discover a hearty Slow Cooker Pumpkin Chili recipe, perfect for chilly evenings. My personal take on a comforting fall favorite.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Main Chili Base

01 - 1.5 lbs ground beef (85/15 or 90/10)
02 - 28 oz can crushed tomatoes
03 - 15 oz can pumpkin puree (100% pure, not pie filling)
04 - 4 cups beef broth (low sodium)

→ Flavor Boosters & Spices

05 - 1 large yellow onion, chopped
06 - 4 cloves garlic, minced
07 - 3 tbsp chili powder
08 - 1 tbsp ground cumin
09 - 1 tsp smoked paprika
10 - 1 tbsp brown sugar (or maple syrup)
11 - Salt and freshly ground black pepper to taste

→ Vegetables & Beans

12 - 15 oz can kidney beans, drained and rinsed
13 - 15 oz can black beans, drained and rinsed

→ Finishing Touches (Optional)

14 - Sour cream or Greek yogurt
15 - Shredded cheddar cheese
16 - Fresh cilantro, chopped
17 - Crushed tortilla chips
18 - Cornbread for serving

# Instructions:

01 - First things first, get that ground beef browned in a large skillet over medium-high heat. Break it up with a spoon as it cooks. You want it nice and crumbles, no big chunks. Once it’s all browned, drain off any excess fat. Honestly, this step is crucial for flavor, even though you might think, "It's going in the slow cooker, does it matter?" Yes, it matters! I've skipped this once, and the chili just didn't have that rich depth. Transfer the browned meat to your slow cooker.
02 - In the same skillet (don't even bother washing it, hon, embrace the flavor!), add a tiny splash of olive oil if needed. Toss in your chopped onion and cook until it's softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for just another minute until it’s fragrant. You don’t want it to burn; burnt garlic is a sad, bitter mess. This step fills my kitchen with the most wonderful smell, a real precursor to the deliciousness to come. Add this to the slow cooker with the beef.
03 - Now for the liquids! Pour the crushed tomatoes, pumpkin puree, and beef broth into the slow cooker. Give it a good stir. This is where the magic starts to happen, where the pumpkin begins to meld with the tomato. It might look a little orange and weird right now, but trust the process! This is also where I usually realize I forgot a utensil and have to go digging through the drawer. Oops!
04 - Time for the flavor! Dump in the chili powder, cumin, smoked paprika, and that little bit of brown sugar. Give everything a really thorough stir until all the spices are well combined and there are no dry pockets. I always take a moment here to just breathe in that incredible aroma – earthy, spicy, a hint of sweet. It's truly intoxicating. Don't be afraid to add a little extra chili powder if you like more kick, like I do sometimes!
05 - Finally, add your drained and rinsed kidney beans and black beans to the slow cooker. Stir them in gently. I usually give the pot a little shake to make sure everything settles nicely. This step always makes me feel like the chili is almost complete, even though it still has hours to go. It's a visual thing, I guess. Ensure everything is submerged in the liquid as much as possible for even cooking.
06 - Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Honestly, I prefer the low and slow method; it allows all those flavors to really deepen and marry beautifully. Give it a stir occasionally if you remember, but it’s a slow cooker, so mostly you just set it and forget it! The chili should be thick, rich, and bubbling gently, filling your whole house with the most incredible aroma. The color should be a deep, inviting reddish-orange.

# Notes:

01 - Brown your meat first; it adds so much depth that you just can't get otherwise.
02 - This chili freezes beautifully in individual portions for quick, comforting meals later.
03 - A splash of apple cider vinegar at the end brightens all the flavors, honestly, it's a game-changer.
04 - Don't forget the cornbread and a dollop of sour cream; they complete the experience!

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - large skillet
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 400
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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