Slow Cooker Fall Chili with Pumpkin: A Cozy Autumn Staple

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When the air turns crisp and the trees shed their leaves, I crave a dish that’s warm, hearty, and filled with the comforting flavors of fall. This slow cooker pumpkin chili does all that and more. It’s a recipe born from chilly mornings and late nights, where the slow cooker does the work while my kitchen fills with the sweet-spicy aroma of pumpkin, cumin, and smoky chiles.

What I love most is how this dish transforms simple ingredients into something surprisingly nuanced. The pumpkin gives it a velvety texture and a subtle sweetness that balances the bold spices and ground meat. It’s a comfort food that feels like a hug during peak pumpkin season, but with a complexity that keeps each spoonful interesting.

Plus, it’s effortless. Toss everything in, set it, forget it. No fuss, no fussing, just a big pot of warmth waiting when you walk in. Perfect for lazy weekends, family dinners, or any day when you need a little extra cozy in your life.

Slow Cooker Pumpkin Chili

This pumpkin chili is a hearty stew prepared in a slow cooker, combining ground meat, pumpkin puree, and a blend of spices to create a thick, velvety texture. The dish features tender chunks of meat and smooth pumpkin, with flavorful spices and a slightly spicy, sweet aroma when finished. It results in a rich, comforting bowl of chili with a vibrant orange hue and a balanced, nuanced flavor profile.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 lb ground meat (beef or turkey) preferably lean
  • 1 cup pumpkin puree unsweetened
  • 1 can (14 oz) diced tomatoes with juice
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup chopped onion
  • 2 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 tablespoon olive oil

Equipment

  • Slow Cooker
  • Cooking Spoon

Method
 

  1. Heat the olive oil in a skillet over medium heat, then add the ground meat. Cook, breaking it apart and stirring until browned and cooked through, about 5-7 minutes. Transfer the cooked meat to the slow cooker.
  2. Add chopped onion and minced garlic to the skillet; sauté until fragrant and the onion is translucent, about 3-4 minutes. Transfer the vegetables to the slow cooker with the meat.
  3. Pour in the diced tomatoes (with juice), pumpkin puree, black beans, and add chili powder, cumin, smoked paprika, salt, and pepper to the slow cooker. Stir everything together until well combined.
  4. Cover the slow cooker with its lid and set to low. Let it simmer gently for 4 hours, allowing the flavors to meld and the chili to thicken slightly.
  5. After cooking, open the lid, and give the chili a good stir. Check the seasoning and adjust salt and pepper if needed.
  6. Serve the pumpkin chili hot, topped with your favorite garnishes such as sour cream, chopped cilantro, or shredded cheese if desired. Enjoy the rich, velvety texture and bold aroma.

This slow cooker pumpkin chili is proof that the simplest ingredients often make the best dishes. As the season shifts and we seek comfort in familiar flavors, this recipe delivers in every bowl. It’s a reminder that even in chaos, a warm meal can bring a moment of peace.

And when the last spoonful is gone, I find myself already planning the next batch. Because as much as this chili feels like a finish line, it’s really an invitation to sit down, breathe in that spicy-sweet air, and savor the moment. That’s what makes it a true part of fall’s quiet magic.

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