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This crockpot pumpkin chili transforms ordinary chili into a fall comfort food masterpiece. The secret ingredient is pumpkin puree, which adds a subtle sweetness and velvety texture that balances perfectly with the traditional spices. After discovering this recipe during a particularly chilly autumn weekend, it quickly became my signature potluck dish that always disappears first.
I first created this recipe when hosting a Halloween gathering five years ago, looking for something that could simmer all day while I prepared decorations. Now my family requests it as soon as the first leaves begin to change colors.
Ingredients
- Ground beef or turkey: Adds hearty protein and can be selected based on your preference for flavor or lower fat content
- Onion and garlic: Create the aromatic foundation every good chili needs
- Pumpkin puree: Provides velvety texture and subtle sweetness without tasting overtly like pumpkin
- Diced tomatoes: Offer acidity to balance the richness
- Kidney and black beans: Deliver protein and fiber while creating textural contrast
- Corn kernels: Add pops of sweetness and color throughout the chili
- Beef or chicken broth: Forms the liquid base allowing flavors to meld
- Chili powder: Brings classic heat that can be adjusted to your preference
- Cumin: Contributes earthy warmth essential to authentic chili flavor
- Paprika: Adds subtle smokiness and beautiful color
- Cinnamon: The secret ingredient that enhances the pumpkin and creates depth
- Sour cream and cheese: For serving cool the heat and add creamy richness
Step-by-Step Instructions
- Brown the Meat:
- Cook your ground beef or turkey in a skillet over medium heat until no pink remains, typically 5 to 7 minutes. Break up any large chunks with your spoon for even cooking. Drain excess fat thoroughly to prevent your chili from becoming greasy.
- Sauté the Aromatics:
- Add your chopped onion to the same skillet with the browned meat and cook until translucent, about 3 minutes. Then add minced garlic and cook for 30 seconds until fragrant. This aromatic base creates the foundation for all the flavors to build upon.
- Transfer to Crockpot:
- Move your meat and aromatics mixture to your slow cooker. This provides the protein base for your chili while the fat from browning helps carry flavor throughout the dish.
- Add Remaining Ingredients:
- Pour in the pumpkin puree, diced tomatoes with their juice, drained and rinsed beans, corn, broth, and all spices. The combination creates a complex flavor profile with the pumpkin mellowing the acidity of the tomatoes.
- Slow Cook to Perfection:
- Stir everything together ensuring spices are evenly distributed. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The slow cooking allows flavors to meld and develop richness impossible to achieve with quick cooking.
- Serve with Garnishes:
- Ladle into bowls and top with a dollop of sour cream and a generous sprinkle of shredded cheese. The cool creaminess balances the warm spices perfectly.
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The cinnamon might seem unusual in chili, but it creates a warm undertone that complements the pumpkin beautifully. My mother was skeptical the first time I served this to her, but now she asks for this recipe specifically when autumn arrives.
Make It Ahead
This chili actually improves with time as the flavors have longer to meld together. You can prepare it up to two days before serving and store in the refrigerator in an airtight container. Simply reheat on the stovetop over medium heat until hot throughout, stirring occasionally. Add a splash of broth if needed to reach your desired consistency.
Perfect Substitutions
If pumpkin isn't your thing or you're cooking out of season, butternut squash puree works wonderfully as a replacement. For a vegetarian version, skip the meat entirely and add an extra can of beans or try plant based ground protein alternatives. The pumpkin provides enough body that you won't miss the meat. Those avoiding beef can substitute ground turkey or chicken without compromising flavor.
Serving Suggestions
Turn this into a complete meal by offering a toppings bar including diced avocado, fresh cilantro, lime wedges, crushed tortilla chips, sliced jalapeños, and green onions. The chili pairs beautifully with honey cornbread or a simple green salad. For casual gatherings, serve in hollowed out small pumpkins for a festive presentation that will delight guests of all ages.
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This recipe is a celebration of fall flavors, perfect for cozy gatherings or easy weeknight meals.
Frequently Asked Questions
- → Can I make this pumpkin chili vegetarian?
Yes! Simply omit the ground meat and use vegetable broth instead of beef or chicken broth. Consider adding an extra can of beans or 1 cup of quinoa for added protein and texture.
- → What makes pumpkin work well in chili?
Pumpkin adds a subtle sweetness that balances the spicy elements while providing a creamy texture that thickens the chili naturally. It also adds nutritional benefits like fiber, vitamin A, and potassium.
- → Can I freeze leftover pumpkin chili?
Absolutely! This chili freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop or microwave.
- → What can I serve with this chili?
Cornbread, crusty bread, or tortilla chips make excellent accompaniments. For toppings, try avocado slices, fresh cilantro, diced red onion, or jalapeños in addition to the sour cream and cheese.
- → How can I adjust the spice level?
For milder chili, reduce the chili powder by half. For a spicier version, add 1-2 chopped jalapeños or a dash of cayenne pepper. You can also serve hot sauce on the side for individual heat preferences.
- → Can I make this in an Instant Pot instead?
Yes! Use the sauté function to brown the meat and cook the onions and garlic. Add remaining ingredients, seal, and cook on high pressure for 15 minutes with a natural release for 10 minutes.