Description
Hearty, smoky, and slightly sweet, this slow-cooked chili blends pumpkin puree with savory beans, spices, and your choice of protein. It’s the ultimate bowl of autumn comfort — perfect for meal prep, game day, or chilly weeknights.
Ingredients
- 1 lb ground turkey, chicken, or beef (or skip for a vegetarian version)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can pumpkin purée
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 (15 oz) cans beans (black, kidney, or pinto), drained and rinsed
- 1 cup vegetable or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon cinnamon
- Salt and pepper, to taste
- Optional Flavor Twists:
- 1 tablespoon maple syrup or brown sugar
- ¼ teaspoon cayenne
- 1 red bell pepper, diced
- ½ cup corn
Instructions
1. In a skillet, heat olive oil over medium heat. Brown the meat with onion and garlic until fully cooked.
2. Transfer the meat mixture to your crockpot.
3. Add pumpkin purée, diced tomatoes, tomato sauce, beans, broth, and all spices. Stir to combine.
4. If using optional ingredients like bell pepper, corn, maple syrup, or cayenne, stir them in as well.
5. Cover and cook on low for 6–8 hours or high for 3–4 hours.
6. Adjust seasoning to taste before serving.
7. Top with shredded cheese, sour cream, avocado, or crushed tortilla chips if desired.
Notes
This chili can easily be made vegetarian by omitting the meat and using extra beans or plant-based meat alternatives.
For added sweetness, stir in maple syrup or brown sugar. For spice, cayenne works beautifully.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Perfect for make-ahead lunches, tailgating, or fall gatherings.