As the leaves turn and a cool breeze stirs, I find myself craving the comforting warmth of a hearty chili, but with an unexpected twist—pumpkin. This recipe transforms a classic fall dish into a festival of flavors, combining smoky spices with the sweet earthiness of pumpkin. The slow cooker makes it effortless, letting the flavors meld into a rich, velvety sauce that fills the house with the scent of autumn.
What excites me most is how this chili offers a cozy, nostalgic escape from the chaos of daily life. The pumpkin adds a subtle sweetness that balances the spicy heat of chili spices, creating a symphony of flavors in every spoonful. Plus, it’s easy enough to prepare on a busy weekday yet special enough to serve on a weekend gathering.
Pumpkin Chili
Ingredients
Equipment
Method
- Heat a large skillet over medium heat. Add the ground meat and cook until browned and crumbly, about 5–7 minutes, breaking it apart with a wooden spoon as it cooks.1 pound ground meat (beef, turkey, or chicken)
- Add chopped onion to the skillet and sauté until translucent and fragrant, about 3–4 minutes. Then, stir in the minced garlic and cook for another minute until it becomes aromatic.1 small onion, 2 cloves garlic
- Transfer the cooked meat mixture to the slow cooker. Add the cubed pumpkin, drained black beans, diced tomatoes with their juices, chili powder, cumin, smoked paprika, and season with salt and pepper.2 cups cubed pumpkin, 1 can (15 oz) black beans, 1 can (14.5 oz) diced tomatoes, 2 tablespoons chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, to taste salt and pepper
- Stir all the ingredients well to combine, ensuring the pumpkin pieces are coated with the spices.
- Set the slow cooker to low and cook uncovered for 1 hour, stirring occasionally. This helps the pumpkin soften and flavors meld together.
- Cover the slow cooker with the lid and continue to cook on low for an additional 45 minutes to an hour, until the pumpkin is tender and the chili has thickened to your desired consistency.
- Once finished, give the chili a good stir, taste for seasoning, and adjust salt and spices if needed.
- Ladle the rich, velvety pumpkin chili into bowls and serve hot, garnished with your favorite toppings like sour cream, shredded cheese, or chopped cilantro if desired.
This Slow Cooker Fall Chili with Pumpkin isn’t just a meal; it’s an experience of seasonal comfort. The blend of spices, pumpkin, and slow-cooked goodness makes every bite a reminder that simple ingredients can create something memorable.
With its warm colors and inviting aroma, it’s perfect for chilly evenings or a casual family dinner. Plus, the leftovers taste even better the next day, a true testament to the magic of slow cooking. So, embrace the flavors of fall and let this dish bring a little extra cozy to your table.
Hi, I’m Grace Morgan, and welcome to my kitchen. This is a space shaped by family meals, curious hands reaching for snacks, paws under the table, and recipes that come together in the middle of real life. I’m a food blogger, a mother, and a passionate pet keeper. Most days, I’m cooking with one eye on the stove and the other on someone who needs me, whether that’s a child asking for a taste or a dog hoping something might fall.
