Print

Cozy Slow Cooker Pumpkin Chili for Halloween Night

slow cooker pumpkin chili - featured image
Print Recipe

A warm, smoky, and slightly sweet slow cooker pumpkin chili that is perfect for Halloween night. This easy recipe combines ground beef, pumpkin puree, beans, and smoky chipotle for a comforting and festive meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 ½ pounds ground beef (80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups low-sodium beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chipotle powder
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • Sour cream or Greek yogurt (for topping)
  • Shredded cheddar cheese (for topping)
  • Fresh cilantro, chopped (for topping)
  • Sliced jalapeños (for topping)
  • Crushed tortilla chips (for topping)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 6-8 minutes. Leave about a tablespoon of fat for flavor. Transfer the beef to the slow cooker using a slotted spoon.
  2. In the same skillet, add the diced onion and bell pepper. Cook for 4-5 minutes until softened, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for 30 seconds until fragrant. Transfer everything to the slow cooker.
  3. Spoon the pumpkin puree into the slow cooker, followed by the undrained diced tomatoes. Stir gently to combine with the beef and vegetables.
  4. Pour in the drained kidney beans and black beans, then add the beef broth. Stir until everything is evenly distributed.
  5. Add the chili powder, cumin, smoked paprika, chipotle powder, oregano, salt, pepper, and the bay leaf. Stir well to incorporate the spices.
  6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, remove the bay leaf and give it a good stir. If the chili is too thick, add a splash of broth or water.
  7. Before serving, taste the chili and adjust the seasoning. Add extra salt or chipotle powder if desired.
  8. Ladle the chili into bowls and top with sour cream, shredded cheese, cilantro, and crushed tortilla chips.

Notes

For a vegetarian version, swap the beef for two more cans of beans (pinto and cannellini work great) and use vegetable broth. For a gluten-free option, double-check your chili powder and broth labels. Chili tastes even better the next day as flavors meld. If using a smaller slow cooker (4-quart), cut the recipe in half or cook in batches.

Nutrition

Keywords: pumpkin chili, slow cooker chili, Halloween chili, fall chili, smoky chili, easy chili recipe

Find it online: https://recipebelle.com/cozy-slow-cooker-pumpkin-chili-for-halloween-night/