Crock Pot Pumpkin Chili Recipe

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Crock Pot Pumpkin Chili: A Hearty and Comforting Delight

Oh, the joy of fall—when the leaves change colors, the air turns crisp, and everything smells like pumpkin spice! One of my all-time favorite recipes to whip up during this cozy season is Crock Pot Pumpkin Chili. Not only does it warm you from the inside out, but it also evokes heartwarming memories of chilly evenings gathered around the table with family, laughter echoing off the walls, and spoons eagerly digging into hearty bowls of chili!

This chili is one of those versatile dishes that seems to get better every day. I vividly remember the first time I made it for a potluck dinner. My friends were skeptical at first—pumpkin in chili? But you know what they say: don’t knock it ’til you try it! By the end of the night, the pot was practically licked clean. And if that’s not a testament to its deliciousness, I don’t know what is!

What’s in Crock Pot Pumpkin Chili?

• 1 lb ground beef (or turkey): I usually go for lean ground beef, but ground turkey is a fantastic alternative if you want to lighten things up a bit.
• 1 medium onion, chopped: Adds depth and sweetness to the chili.
• 3 cloves garlic, minced: Because garlic makes everything better!
• 1 can (15 oz) pumpkin puree: The star ingredient that adds creaminess and a subtle sweetness.
• 1 can (15 oz) kidney beans, drained and rinsed: A great source of protein and fiber!
• 1 can (15 oz) black beans, drained and rinsed: Adds a lovely texture and makes this chili super filling.
• 1 can (28 oz) diced tomatoes, with juices: For that rich, tomatoey flavor that we all love in chili.
• 2 tbsp chili powder: The spice blend that brings it all together—feel free to adjust according to your heat tolerance!
• 1 tsp cumin: Adds a warm, earthy flavor to the mix.
• 1 tsp paprika: For color and a hint of sweetness.
• 1/2 tsp salt (adjust to taste): Essential seasoning to elevate all the flavors.
• 1/2 tsp black pepper (adjust to taste): A little kick to keep things interesting!
• 1 cup beef or vegetable broth: Helps to meld everything together and create that perfect consistency.
• Optional toppings: Shredded cheese, sour cream, sliced jalapeños, and chopped green onions—add whatever makes your heart sing!

Is Crock Pot Pumpkin Chili Good for You?

Absolutely! This chili packs a nutritional punch! The combination of pumpkin puree, beans, and ground meat means you’re getting a good dose of protein, fiber, and essential vitamins. Plus, pumpkin is rich in beta-carotene, which is fantastic for your vision and skin. However, do keep in mind that if you’re watching your sodium intake, you might want to choose lower-sodium broth or canned beans.

Now, let’s not forget to adjust the spice levels as everyone has different preferences. If you’re making this for kids or friends who prefer gentle flavors, feel free to lighten up on the chili powder or add it gradually. Trust me, nobody wants to be at a chili party where everyone is sweating from the heat, right?

Ingredients List

• 1 lb ground beef (or turkey)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) diced tomatoes, with juices
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 cup beef or vegetable broth
• Optional toppings: shredded cheese, sour cream, sliced jalapeños, and chopped green onions

How to Make Crock Pot Pumpkin Chili?

1. In a skillet over medium heat, brown the ground beef (or turkey) until fully cooked. Drain any excess fat and set aside.
2. In the crock pot, combine the cooked meat, chopped onion, minced garlic, pumpkin puree, kidney beans, black beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper.
3. Pour in the beef or vegetable broth and stir well to combine all ingredients.
4. Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours.
5. Stir the chili occasionally to ensure ingredients are well mixed and flavors meld.
6. Once cooked, taste and adjust seasoning if necessary.
7. Serve hot, topped with your choice of shredded cheese, sour cream, sliced jalapeños, or chopped green onions.

Get Creative with Your Chili!

This chili is perfect not just for a cozy dinner but also for meal prep! It keeps in the refrigerator for up to a week and can easily be frozen for future cravings. Pair it with cornbread for a classic combo or go wild with tortilla chips for a fun twist! You’ll be making regular appearances at your local potluck, I can guarantee that!

So, there you have it! I encourage you to try this Crock Pot Pumpkin Chili and experience its hearty goodness for yourself. Please share your own variations or experiences—I’d love to hear how it turns out for you! Happy cooking!

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