Slow Cooker Pumpkin Chili
Slow Cooker Pumpkin Chili is the ultimate comfort food for chilly evenings, blending sweet pumpkin and hearty spices into a deliciously warming dish. This easy-to-make chili combines tender beans and your choice of meat, creating a flavorful meal that’s perfect for gatherings or cozy nights in. With minimal prep time, you can set it and forget it while the slow cooker works its magic. Garnished with fresh herbs or sour cream, this dish is sure to impress friends and family alike.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 1 lb lean ground beef or turkey
- 1 cup canned pumpkin puree
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 medium onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 2 cups vegetable or chicken broth
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, brown the ground meat until fully cooked. Drain excess grease and transfer to the slow cooker.
- Add chopped onion and minced garlic to the slow cooker with the meat.
- Stir in pumpkin puree and kidney beans until well combined.
- Sprinkle in chili powder, cumin, salt, and pepper; mix thoroughly.
- Pour in broth until desired consistency is reached.
- Cover and cook on low for 6 hours or high for 3 hours. Serve hot with optional garnishes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Customize by adding corn or bell peppers for extra veggies. For added heat, include jalapeños or a splash of hot sauce. Store leftovers in an airtight container for up to five days.