Hearty Crock Pot Pumpkin Chili: Easy Weeknight Meal (Print Version)
Whip up hearty Crock Pot Pumpkin Chili for an easy weeknight dinner. This comforting slow cooker recipe blends rich flavors with a hint of pumpkin spice.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth)
# Ingredients:
→ Chili Base
01 -
1 lb ground beef or turkey
02 -
1 (15 oz) can pumpkin puree (100% pure, not pie filling)
03 -
1 (28 oz) can diced tomatoes, drained (fire-roasted preferred)
04 -
1 (15 oz) can kidney beans, rinsed and drained
05 -
1 (15 oz) can black beans, rinsed and drained
06 -
3 cups beef broth (low sodium)
→ Flavor Builders
07 -
1 large onion, chopped
08 -
4 cloves garlic, minced
09 -
1 tbsp brown sugar or maple syrup
→ Spices & Seasonings
10 -
2 tbsp chili powder
11 -
1 tbsp ground cumin
12 -
1 tsp smoked paprika
13 -
Salt and black pepper to taste
→ Toppings & Garnish
14 -
Sour cream or Greek yogurt
15 -
Shredded cheddar cheese
16 -
Fresh cilantro, chopped
17 -
Sliced green onions
18 -
Cornbread for serving
# Instructions:
01 -
First things first, grab a big skillet and brown your ground beef or turkey over medium-high heat. Break it up with a spoon as it cooks. Once it’s nicely browned, drain off any excess fat – this is where I always try to get it super lean. Then, toss in your chopped onion and minced garlic. Sauté them until they’re soft and fragrant, about 5 minutes. Oh, that smell! It’s the best part of any chili, honestly. Don't rush this step, it builds the base flavor for your Crock Pot Pumpkin Chili.
02 -
Now for the flavor magic! Transfer your browned beef, onion, and garlic mixture into your slow cooker. Sprinkle in the chili powder, cumin, and smoked paprika. Give it a good stir, making sure those spices coat everything. Let it cook for just a minute or so, letting the spices bloom. This step, to be real, is where the whole kitchen starts to smell absolutely incredible. I once forgot to stir and had a clump of spices, so don't be like me!
03 -
Pour in the canned pumpkin puree, diced tomatoes (drained, remember!), and the beef broth. Then, add your rinsed kidney beans and black beans. Give everything a really good stir, making sure all the ingredients are well combined. It’s starting to look like chili now, isn't it? I love seeing all those colors come together. This is where you can see the texture of the Crock Pot Pumpkin Chili taking shape.
04 -
Stir in the brown sugar (or maple syrup) and season generously with salt and black pepper. Taste it! This is your chance to adjust the seasonings to your liking. I often add a little extra salt here, or another dash of chili powder if I'm feeling bold. Trust your taste buds, hon! This small addition makes a surprisingly big difference in the overall balance of your Crock Pot Pumpkin Chili.
05 -
Cover your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. I usually go for the low and slow method; it really lets all those flavors meld together beautifully. My kitchen gets wonderfully warm, and that rich aroma just fills the air. It’s like a promise of good food to come. Don't peek too often, let it do its thing!
06 -
Once the cooking time is up, give your chili one final stir. It should be thick, rich, and bubbling. The Crock Pot Pumpkin Chili will have deepened in color and the beans will be tender. Ladle it into bowls and get ready for some serious comfort! Top with your favorite garnishes – sour cream, shredded cheese, fresh cilantro, oh my! It’s truly a satisfying meal.
# Notes:
01 -
Always brown your meat first for deep flavor; it's a step I learned the hard way makes all the difference.
02 -
Store leftovers in airtight containers in the fridge for up to 3-4 days, or freeze for up to 3 months.
03 -
For a vegetarian twist, swap ground meat for lentils and mushrooms; I've tried it and it's surprisingly hearty.
04 -
Serve with warm cornbread and a dollop of sour cream – it’s a match made in comfort food heaven.
# Equipment Needed:
01 -
Slow cooker (Crock Pot)
02 -
large skillet
03 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 30-40g
Protein: 25-35g