Slow Cooker Pumpkin Chili

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There’s something undeniably comforting about a steaming bowl of chili. Now, imagine that warm delight with a seasonal twist—pumpkin! This Slow Cooker Pumpkin Chili is not only hearty and satisfying but also rich in flavors that will have everyone returning for seconds. Perfect for chilly evenings or game day gatherings, this dish combines wholesome ingredients with spices that provide a delightful kick. Plus, it makes your home smell absolutely fantastic as it simmers away in the slow cooker.

Why This Recipe Is a Must-Try

This Slow Cooker Pumpkin Chili is the ultimate fall comfort food. The pumpkin adds a silky texture while providing a nutrient boost with its fiber and vitamins. Ground chicken keeps it light yet filling, and the combination of black beans adds a hearty touch, making it a complete meal. It’s incredibly easy to throw all the ingredients into the slow cooker and let it do all the work, making it perfect for busy days. And let’s not forget the garnishes—fresh cilantro, green onions, and creamy cheddar cheese take this dish to the next level. If you’re looking for a dish that’s both nutritious and indulgent, look no further!

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 medium yellow onion, diced (about 1/2 cup)
• 1 tablespoon freshly minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (15 ounces) pumpkin puree
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 2 cups chicken broth
• 2 teaspoons chili base (such as Better Than Bouillon)
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• 2 teaspoons dried parsley
• Kosher salt & freshly cracked black pepper to taste
• Garnish: Freshly chopped cilantro or parsley, diced green onions, & shredded cheddar cheese

How To Make Slow Cooker Pumpkin Chili

Step 1: Sauté the Aromatics

Start by heating the olive oil in a skillet over medium heat. Add the diced yellow onion and cook for 3-5 minutes until it becomes translucent. Stir in the minced garlic and sauté for another minute until fragrant.

Step 2: Brown the Chicken

Add the ground chicken to the skillet and cook until it’s no longer pink, breaking it apart as it cooks. This step adds depth to the flavor. Once cooked, drain any excess fat if necessary.

Step 3: Combine the Ingredients in the Slow Cooker

Transfer the cooked chicken and onion mixture to your slow cooker. Now, add in the black beans, pumpkin puree, diced tomatoes (with their juices), chicken broth, and chili base. Stir in the ground cumin, dried oregano, parsley, kosher salt, and black pepper.

Step 4: Cook

Cover the slow cooker and set it on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together.

Step 5: Taste and Adjust

Once it’s done cooking, taste the chili and adjust the seasoning with more salt and pepper if desired.

Step 6: Serve and Garnish

Ladle the chili into bowls and garnish generously with freshly chopped cilantro or parsley, diced green onions, and shredded cheddar cheese if you like.

Expert Tips

• For a spicy kick, add some chopped jalapeños or a teaspoon of cayenne pepper in the slow cooker.
• If you prefer a thicker chili, reduce the amount of chicken broth or use less liquid when adding your canned tomatoes.
• Experiment with different beans! Kidney beans or pinto beans can be fantastic in this recipe.
• Garnishing with Greek yogurt instead of sour cream provides a healthier alternative and adds a creamy texture.

Variations and Customizations

• Add corn for sweetness and extra texture.
• Use ground turkey or beef as an alternative to ground chicken.
• Try using sweet potatoes or butternut squash in place of pumpkin if you want a change.
• For a vegan option, substitute the ground chicken with lentils or crumbled tofu.

How to Store Leftovers

Slow Cooker Pumpkin Chili stores beautifully in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, it can be frozen in freezer-safe containers for up to 3 months. Just thaw in the refrigerator overnight before reheating. When reheating, you may need to add a splash of broth to retain the desired consistency.

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin. Simply roast and puree the pumpkin beforehand. You’ll need about 1 ¾ cups of fresh pumpkin puree for this recipe.

Is this chili spicy?

This chili has a mild spice level. If you enjoy heat, feel free to adjust the spices to your liking by adding chili powder or hot sauce.

Can this recipe be made on the stovetop instead of in a slow cooker?

Absolutely! Follow the same steps in a large pot or Dutch oven, simmering on medium heat for about 30-45 minutes until everything is cooked through and flavors meld together.

What are some good toppings for this chili?

Some delicious toppings include shredded cheddar cheese, diced avocados, sour cream or Greek yogurt, chopped green onions, and fresh cilantro or parsley for a burst of freshness.

Conclusion

This Slow Cooker Pumpkin Chili is the perfect way to embrace the flavors of fall while keeping your meals healthy and fulfilling. With an array of spices and the delightful sweetness from the pumpkin, this dish brings warmth and comfort to your table. Whether you’re serving a crowd or meal prepping for the week, you’ll love the ease and flavor of this recipe. Dive into a bowl today and enjoy each comforting spoonful of this delicious chili!