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Slow Cooker Pumpkin Chili

A cozy, hearty chili featuring pumpkin that balances spices and creamy beans, perfect for chilly evenings.
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Temps de préparation 10 minutes
Temps de cuisson 7 heures
Temps total 7 heures 10 minutes
Portions: 6 servings
Type de plat: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 1 pound ground turkey or beef Use ground turkey for a leaner chili.
  • 1 small onion, diced Yellow or white onion works best.
  • 3 cloves garlic, minced Adjust to taste based on preference.
  • 1 can diced tomatoes, 14.5 ounces No salt added preferred for better control.
  • 1 can pumpkin puree, 15 ounces Not pumpkin pie filling.
  • 1 can kidney beans, drained
  • 1 can black beans, drained
  • 2 tablespoons chili powder Adjust for spice preference.
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt Add at the end after tasting.
  • 1 cup chicken or veggie broth Use low-sodium for better control.

Method
 

Preparation
  1. Brown the meat in a skillet with a pinch of salt.
  2. If you're short on time, you can skip browning, but it adds nice flavor.
Cooking
  1. Add all ingredients to the slow cooker and stir.
  2. Cook on Low for 6 to 7 hours or on High for 3 to 4 hours.
  3. Taste and adjust salt. If you like it hotter, add a pinch of cayenne at the end.

Notes

Top with shredded cheddar, a dollop of sour cream, and diced avocado. A squeeze of lime brightens the dish. This chili pairs well with cornbread or a simple green salad. Leftovers thicken overnight in the fridge, making an amazing next-day lunch.