Pumpkin-Powered Slow Cooker Fall Chili: An Unexpected Twist

As the leaves turn shades of amber and crimson, I find myself craving something different—something that captures the essence of fall with a cozy, comforting twist. Enter my slow cooker fall chili infused with pumpkin, a recipe that transforms ordinary chili into an autumnal masterpiece. The smell alone, with warm spices and roasted pumpkin notes, makes the house feel like a seasonal hug.

This dish isn’t just about hearty beans and savory meats; it’s about celebrating the fleeting beauty of fall harvest. The slow cooker does most of the work, filling your kitchen with a rich, spicy aroma that teases you long before dinner. It’s perfect for lazy weekends or busy weekdays when you want flavor that’s as effortless as it is unforgettable.

Slow Cooker Fall Pumpkin Chili

This chili combines hearty beans, tender ground meat, and roasted pumpkin, all infused with warm spices. It is cooked slowly to develop a thick, flavorful sauce with a slightly chunky texture and vibrant fall colors. The result is a comforting, festive stew perfect for autumn meals.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups cooked pumpkin, roughly chopped roasted or cooked until soft
• 1 lb ground beef or turkey browned before adding
• 1 can (15 oz) black beans drained and rinsed
• 1 can (15 oz) diced tomatoes with juices
• 1 medium onion diced
• 2 cloves garlic minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 0.5 teaspoon cinnamon adds warmth
• to taste salt and pepper

Equipment

• Slow cooker
• Chef’s knife
• Cutting board
• Ladle

Method

 

1. Dice the onion and mince the garlic, setting them aside for the cooking process.
2. In a skillet over medium heat, cook the ground meat until it’s browned and crumbles, about 5-7 minutes. Drain excess fat and set aside.
3. Add the diced onion to the same skillet and cook until translucent, about 3-4 minutes, releasing a sweet aroma.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Transfer the cooked meat mixture to the slow cooker, then add the roasted pumpkin, drained black beans, diced tomatoes with their juices, chili powder, cumin, cinnamon, salt, and pepper.
6. Stir everything together until well combined, ensuring the spices are evenly distributed.
7. Cover the slow cooker with the lid and cook on low for 6 hours, allowing the flavors to meld and the chili to thicken.
8. Once cooking is complete, give the chili a gentle stir and taste for seasoning adjustments.
9. Serve the chili hot, garnished with your favorite toppings like chopped herbs or a dollop of sour cream if desired.

Notes

For extra flavor, consider roasting the pumpkin with spices beforehand. Adjust spice levels to taste for a milder or spicier chili.

This pumpkin chili reminds me of tailgate parties with the crisp air and football cheers echoing in the background. It’s an ode to autumn’s abundance, perfect for cozy nights with loved ones. As the season winds down, this dish keeps the spirit of fall alive, one steaming bowl at a time.

Once you’ve tasted the blend of pumpkin and spice melded in your slow cooker, it will become your go-to comfort food. Keep a batch simmering and watch how it transforms ordinary evenings into memorable, flavorful moments. That’s the magic of a simple, seasonal chili that’s as easy to love as it is to make.