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Cozy Slow Cooker Pumpkin Chili: Easy Fall Dinner

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This cozy slow cooker pumpkin chili is a hearty, savory fall dinner that’s easy to prepare and packed with rich flavor. The pumpkin adds a subtle sweetness and velvety texture without being overpowering, making it a crowd-pleaser that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 1 pound ground beef or turkey (85/15 beef recommended)
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano (Mexican oregano preferred)
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • ½ teaspoon black pepper
  • 1 teaspoon salt (plus more to taste)
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes (with juices)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 cups low-sodium chicken or vegetable broth
  • For serving (optional): sour cream or Greek yogurt, shredded cheddar cheese, fresh cilantro, diced avocado, lime wedges, crushed tortilla chips or crusty bread

Instructions

  1. Bloom the spices: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for about 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Sprinkle in chili powder, smoked paprika, cumin, oregano, cayenne, black pepper, and salt. Stir constantly for about 1 minute until spices become fragrant and darken slightly.
  2. Brown the meat: Add ground meat to the skillet with the spiced onion mixture. Break it up and cook until no longer pink, allowing some browning for extra flavor. Drain excess fat if desired, leaving a little for flavor.
  3. Layer everything in the slow cooker: Transfer meat and onion mixture to a 5-6 quart slow cooker. Add diced bell peppers, pumpkin puree, fire-roasted tomatoes (with juices), drained black beans, drained pinto beans, and broth. Stir until pumpkin is fully incorporated.
  4. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours. For best flavor, cook on low for 7 hours. Stir halfway through if possible.
  5. Adjust seasoning before serving: Taste and adjust salt and spices as needed. Add a splash of lime juice to brighten if desired.
  6. Serve with toppings: Ladle chili into bowls and let everyone customize with sour cream, cheese, cilantro, avocado, lime wedges, and tortilla chips.

Notes

Don’t skip blooming the spices in the skillet—it makes a huge difference in flavor. For best texture, add beans in the last hour of cooking to prevent mushiness. This chili tastes even better the next day. For stovetop version, simmer in a large pot for 45 minutes to 1 hour after browning. For Instant Pot, sauté using sauté function, then pressure cook on high for 15 minutes with natural release.

Nutrition

Keywords: slow cooker pumpkin chili, fall chili, pumpkin chili, easy chili recipe, cozy fall dinner, slow cooker recipe, ground beef chili, turkey chili, vegetarian chili option

Find it online: https://breezybake.com/cozy-slow-cooker-pumpkin-chili-easy-fall-dinner/