Crock Pot Pumpkin Chili: A Hearty and Flavorful Twist on a Classic Chili

Crock Pot Pumpkin Chili is a warm, comforting dish perfect for cooler weather. The addition of pumpkin puree adds a unique depth of flavor and subtle sweetness that balances the heat of the chili spices, while also giving the chili a velvety texture. Packed with ground beef or turkey, beans, and vegetables, this chili is as nutritious as it is delicious. The slow cooker method allows all the ingredients to meld together, creating a dish that's rich, hearty, and perfect for a cozy family dinner.

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Pumpkin in chili may sound unconventional, but it brings a delightful earthiness and smoothness that pairs perfectly with traditional chili spices like cumin, paprika, and cinnamon. This combination of flavors makes for a truly unique and satisfying meal.

Nutritional Information (Per Serving, Based on 6 Servings):

• Calories: 320 kcal
• Fat: 12g
• Carbohydrates: 35g
• Protein: 18g
• Sodium: 750mg

Serving Suggestions

Crock Pot Pumpkin Chili is delicious served with a dollop of sour cream and a sprinkle of shredded cheese on top. Pair it with cornbread or tortilla chips for added texture and flavor. For a bit of extra freshness, you can garnish the chili with chopped cilantro or green onions.

This chili also makes an excellent topping for baked potatoes, or it can be served over rice for a heartier meal. The mild sweetness of the pumpkin pairs perfectly with the savory elements of the dish, making it a perfect choice for autumn gatherings or a simple weeknight dinner.

Storage Tips

This pumpkin chili keeps well in the refrigerator for up to 4 days in an airtight container. The flavors will deepen as it sits, making leftovers even tastier. It can also be frozen for up to 2 months. When reheating, add a splash of broth or water to help restore its original consistency.

Crock Pot Pumpkin Chili Recipe

Ingredients:

• 1 lb ground beef or turkey
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cups beef or chicken broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Sour cream and shredded cheese for serving

Instructions:

1. Brown the meat: In a skillet over medium heat, cook the ground beef or turkey until browned and cooked through. Drain any excess fat and transfer the meat to the crock pot.
2. Sauté onions and garlic: In the same skillet, sauté the chopped onions until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the onions and garlic to the crock pot.
3. Add remaining ingredients: To the crock pot, add the pumpkin puree, diced tomatoes, kidney beans, black beans, corn, broth, chili powder, cumin, paprika, cinnamon, salt, and pepper. Stir everything together until well combined.
4. Cook on low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, allowing the flavors to meld together.
5. Taste and adjust seasoning: Before serving, taste the chili and adjust the seasoning if needed. Add more chili powder or cumin if you prefer a spicier kick, or a bit more cinnamon for a sweeter touch.
6. Serve: Ladle the pumpkin chili into bowls and top with sour cream, shredded cheese, or your favorite chili toppings.

Extra Tips:

• If you prefer a thicker chili, reduce the broth by ½ cup or let the chili simmer uncovered for the last 30 minutes.
• For a vegetarian version, simply omit the meat and use vegetable broth instead of beef or chicken broth.
• To add more heat, try adding a pinch of cayenne pepper or some diced jalapeños.

Enjoy this comforting, flavor-packed chili, perfect for a cozy evening in!