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Slow-Cooker Pumpkin Chili Recipe

Slow-Cooker Pumpkin Chili Recipe
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★★★★★

4.9 from 29 reviews

This Slow-Cooker Pumpkin Chili is a hearty and flavorful dish that combines the rich taste of grass-fed ground beef or turkey with the subtle sweetness of pumpkin puree and warming spices. Perfect for cozy nights, this chili is easy to prepare and slow-cooked to perfection, delivering a comforting meal packed with protein and nutrients.

Ingredients

Scale

Meat and Oil

  • 1 Tbsp avocado oil and olive oil
  • 1 ½ pounds grass-fed ground beef or ground turkey

Vegetables

  • 2 cups chopped yellow onion (about 1 medium onion)
  • 1 medium green bell pepper, diced
  • 6 cloves garlic, minced

Tomato and Pumpkin Base

  • 1 28-oz can diced tomatoes
  • ½ 6-oz can tomato paste
  • 1 14-oz can pumpkin puree
  • ½ – 1 cup chicken broth or water (homemade or store-bought)

Spices and Seasonings

  • 2 ½ tsp dried oregano
  • 2 Tbsp chili powder (plus more to taste)
  • ¾ tsp ground cinnamon
  • 2 tsp ground cumin
  • 1 tsp sea salt
  • ½ tsp black pepper
  • Optional: ¼ – ½ tsp cayenne pepper (for heat)

Instructions

  1. Prepare the vegetables: Heat a large pan over medium-high heat and add avocado and olive oil. Sauté the chopped onions and diced green bell pepper for about 7 minutes, stirring occasionally, until onions begin to soften.
  2. Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
  3. Cook the meat: Add the grass-fed ground beef or turkey to the pan and use a spatula or large spoon to break it up. Cook until the meat is nearly cooked through, approximately 8-10 minutes.
  4. Drain excess liquid: Carefully drain any excess liquid from the cooked meat and vegetable mixture to avoid a watery chili.
  5. Transfer to slow cooker: Move the meat and vegetable mixture into the slow cooker pot.
  6. Add remaining ingredients: Pour in the diced tomatoes, tomato paste, pumpkin puree, chicken broth or water, dried oregano, chili powder, cinnamon, cumin, sea salt, black pepper, and optional cayenne. Stir well to combine all ingredients evenly.
  7. Cook the chili: Set the slow cooker to LOW and cook for 6-7 hours or set to HIGH for 3-4 hours until flavors meld and meat is tender.
  8. Serve: Taste and adjust seasoning if needed. Serve the chili hot with your favorite toppings such as shredded cheese, sour cream, or fresh herbs.
  9. Instant Pot option – sauté base: Select ‘Sauté’ on the Instant Pot. Add the oils and sauté onions and bell peppers for about 7 minutes until softened, then add garlic and cook 30 seconds more.
  10. Instant Pot option – cook meat: Add ground beef or turkey, break it up, and cook for 8-10 minutes until nearly done. Drain excess liquid.
  11. Instant Pot option – add other ingredients: Stir in diced tomatoes, tomato paste, pumpkin puree, chicken broth or water, and spices.
  12. Instant Pot option – pressure cook: Lock lid in place and set valve to ‘Sealing’. Select ‘Manual’ or ‘High Pressure’ and set timer to 12 minutes.
  13. Instant Pot option – release pressure: Allow natural pressure release for 10-15 minutes, then release remaining steam manually by flipping valve.
  14. Final seasoning and serve: Check seasoning and add salt or pepper as needed. Serve with desired toppings.

Notes

  • Use more chicken broth if you prefer a thinner chili consistency.
  • Ground turkey is a leaner alternative to beef; choose based on dietary preference.
  • For added heat, increase cayenne pepper to taste.
  • Leftovers store well in the refrigerator for up to 4 days or freeze for longer storage.
  • Consider garnishing with fresh cilantro, avocado slices, or sour cream for added flavor and texture.

Nutrition

Keywords: pumpkin chili, slow cooker chili, Instant Pot chili, ground beef chili, healthy chili recipe, pumpkin puree recipe, fall recipe

Find it online: https://chefmilacook.com/slow-cooker-pumpkin-chili-recipe/