Go Back
–+ servings
Slow Cooker Pumpkin Chili

Slow Cooker Pumpkin Chili - A Cozy, Flavor-Packed Delight

No ratings yet
This Slow Cooker Pumpkin Chili is a hearty dish that combines savory pumpkin and nutritious ingredients for a delightful meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 Tbsp Avocado Oil
  • 1 Tbsp Olive Oil any neutral oil works if you're out
  • 1 Chopped Yellow Onion red or white onion is a fine substitute
  • 1 Green Bell Pepper swap with any color bell pepper you prefer
  • 6 cloves Garlic minced
For the Chili
  • 1.5 pounds Grass-fed Ground Beef or Ground Turkey opt for meat substitute or extra veggies for a vegan twist
  • 1 28 oz can Diced Tomatoes crushed tomatoes can work for a smoother consistency
  • 0.5 6 oz can Tomato Paste can be omitted if you don't have it
  • 1 14 oz can Pumpkin Puree provides sweetness and nutrition
  • 0.5 to 1 cup Chicken Broth or Water vegetable broth is great for a vegetarian version
For Seasoning
  • 2.5 tsp Dried Oregano basil or Italian seasoning are alternatives
  • 2 Tbsp Chili Powder adjust to taste based on your heat preference
  • 0.75 tsp Ground Cinnamon
  • 2 tsp Ground Cumin coriander can be an excellent substitute
  • 1 tsp Sea Salt table salt is a fine alternative
  • 0.5 tsp Black Pepper adjust to suit your taste
  • 0.25 to 0.5 tsp Cayenne optional; add more for extra heat

Equipment

  • slow cooker
  • Skillet
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 1 tablespoon of avocado oil and 1 tablespoon of olive oil over medium heat. Add 1 chopped yellow onion, 1 chopped green bell pepper, and 6 minced garlic cloves. Sauté for about 5 minutes until the onion becomes translucent.
  2. In the slow cooker, combine the sautéed vegetables with 1 ½ pounds of ground beef or turkey. Cook on the sauté setting until browned, about 5-7 minutes.
  3. Stir in 1 can (28 oz) of diced tomatoes, ½ can (6 oz) of tomato paste, and 1 can (14 oz) of pumpkin puree. Pour in ½ to 1 cup of chicken broth or water and mix well.
  4. Add the spices: 2 ½ teaspoons of dried oregano, 2 tablespoons of chili powder, ¾ teaspoon of ground cinnamon, 2 teaspoons of ground cumin, 1 teaspoon of sea salt, ½ teaspoon of black pepper, and optional cayenne. Stir thoroughly.
  5. Cover and cook on low for 6 hours or high for about 3 hours until the chili is bubbling and aromatic.
  6. Once cooked, give the chili a final stir. Optionally adjust seasonings. Ladle into bowls and enjoy!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 12000IUVitamin C: 20mgCalcium: 50mgIron: 4mg

Notes

This chili can be stored in the fridge for up to 5 days or frozen for up to 3 months. It develops more flavor after sitting for a day, making it perfect for meal prep.

Tried this recipe?

Let us know how it was!