Hearty Crock Pot Pumpkin Chili: My Autumn Go-To (Print Version)
Crock Pot Pumpkin Chili is pure comfort! Discover my easy recipe for a hearty, flavorful meal, perfect for chilly evenings. Mistakes and all, it's a winner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 375 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
1 ½ lbs lean ground beef (or ground turkey)
02 -
1 (15 oz) can pumpkin puree (NOT pie filling)
03 -
1 (28 oz) can fire-roasted diced tomatoes, undrained
04 -
1 (15 oz) can black beans, rinsed and drained
05 -
1 (15 oz) can kidney beans, rinsed and drained
06 -
1 cup chicken broth (or vegetable broth)
→ Flavor Boosters
07 -
1 large yellow onion, chopped
08 -
4-5 cloves garlic, minced
09 -
2 tbsp chili powder
10 -
1 tbsp ground cumin
11 -
1 tsp smoked paprika
12 -
Salt and freshly ground black pepper to taste
→ Finishing Touches
13 -
Shredded cheddar cheese, for serving
14 -
Sour cream or plain Greek yogurt, for serving
15 -
Fresh cilantro, chopped, for serving
# Instructions:
01 -
First things first, get a large skillet heating on medium-high. Add your ground beef (or turkey!) and break it up. Cook until it’s beautifully browned, no pink bits left, then drain off all that excess fat. Honestly, this step makes all the difference in the depth of flavor for your chili. I remember trying to skip this once, and the chili was just… greasy. Learn from my mistakes!
02 -
Now, toss that browned beef into your slow cooker. In the same skillet (don't even bother washing it, extra flavor!), add a tiny bit of olive oil if needed, then throw in your chopped onion. Sauté until it's softened and fragrant, about 5 minutes. Then, add the minced garlic and cook for another minute until you can really smell it – oh, that smell! This builds such a crucial flavor base for our chili.
03 -
Time to bring it all together! Add the sautéed onion and garlic to the slow cooker with the beef. Pour in the canned pumpkin puree, diced tomatoes, black beans, and kidney beans. Stir everything around to combine. Now for the spices: chili powder, cumin, smoked paprika, salt, and pepper. Give it a good stir until everything is wonderfully incorporated. This is where the magic starts happening for your chili!
04 -
Pour in the chicken broth, giving the mixture one last stir to make sure all those lovely spices are distributed. Put the lid on your slow cooker. Set it to low for 6-8 hours or high for 3-4 hours. Honestly, the longer it simmers on low, the more those flavors meld and deepen. I usually go for the long haul; it's worth the wait for this chili.
05 -
Around the 5-hour mark if you’re cooking on low, or 2.5 hours on high, I like to give it a quick peek and a stir. Taste it! This is your chance to adjust the seasonings. Does it need more salt? A little more chili powder for a kick? Maybe a pinch of sugar to balance the acidity of the tomatoes? Trust your taste buds. This is <em>your</em> chili, after all!
06 -
Once the chili has simmered to perfection and the flavors are deep and rich, it's ready! Ladle generous portions into bowls. Top with your favorite garnishes – I always go for a sprinkle of sharp cheddar, a dollop of sour cream, and a scattering of fresh cilantro. The contrast of the cool toppings with the warm, hearty chili is just divine. Enjoy!
# Notes:
01 -
Don't skip browning the beef; it adds so much depth and flavor to the chili.
02 -
Always use 100% pure canned pumpkin puree, not pumpkin pie filling, to avoid unwanted sweetness.
03 -
For best flavor, let it simmer on low for the full 6-8 hours; it truly makes a difference.
04 -
A dollop of sour cream and fresh cilantro really brightens up each bowl.
# Tools You'll Need:
01 -
Large skillet
02 -
6-quart (or larger) slow cooker
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 25 g
Total Carbohydrate: 35 g
Protein: 30 g