What makes this slow cooker fall chili truly special is the unexpected punch of pumpkin’s velvety richness mingling with smoky spices. It’s a celebration of the season’s bounty with minimal effort but maximum flavor. Plus, the slow cooker means I can toss everything together in the morning and come home to a fragrant, ready-to-eat bowl of comfort.
Slow Cooker Fall Chili with Pumpkin
This fall-inspired chili is made by simmering a hearty mixture of beans, ground meat, spices, and pumpkin in a slow cooker until flavors meld and the texture becomes thick and comforting. The pumpkin adds a smooth, velvety richness that complements the smoky spices, resulting in a visually rustic and hearty bowl.
Ingredients
Equipment
Method
- Start by chopping the onion and mincing the garlic to prepare their flavors for the chili.
- In a large skillet over medium heat, cook the ground meat until browned and cooked through, breaking it apart with a spoon.
- Transfer the cooked meat to the slow cooker, then add the chopped onion and minced garlic, stirring to combine.
- Add the drained black beans, corn, diced tomatoes, and pumpkin puree into the slow cooker, stirring everything together until well combined.
- Sprinkle in the chili powder, cumin, cinnamon (if using), and season with salt and pepper to taste.
- Stir all ingredients thoroughly to evenly distribute the spices and pumpkin, then cover the slow cooker with the lid.
- Set the slow cooker to low and cook the chili for 6 hours, allowing the flavors to meld and the mixture to thicken slightly.
- Once finished, open the lid and give the chili a good stir. It should be fragrant, thick, and bubbling gently.
- Ladle the hot chili into bowls and serve with optional toppings like sour cream, shredded cheese, or fresh cilantro.
