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As the leaves begin to turn and the air grows crisp, there’s an undeniable charm to the flavors of autumn. Seasonal cooking celebrates the bounty of harvest, inviting us to explore rich, comforting dishes that warm our hearts and nourish our bodies. One such dish that perfectly encapsulates the essence of fall is Fiery Autumn Pumpkin Chili. This vibrant and hearty chili not only brings together the richness of pumpkin but also infuses it with a delicious kick of spice that makes it an ideal meal for chilly evenings.

Slow Cooker Spicy Pumpkin Chili

Experience the warmth of autumn with our Fiery Autumn Pumpkin Chili! This hearty dish combines rich pumpkin with a kick of spice, making it perfect for chilly evenings. Packed with nutritious ingredients like ground turkey, beans, and a medley of flavorful spices, this chili is both comforting and customizable for any dietary preference. Ideal for weeknight dinners or gatherings, it’s a delicious way to celebrate seasonal cooking. Dive into fall flavors today!
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Ingredients
  

1 can (15 oz) pumpkin purée

1 lb ground turkey (or beef if preferred)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes (with juice)

1 medium onion, chopped

4 cloves garlic, minced

1 red bell pepper, diced

1 jalapeño, seeded and minced (adjust to taste)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

2 cups vegetable or chicken broth

1 tablespoon olive oil

Optional toppings: sour cream, shredded cheese, fresh cilantro, diced avocado

Instructions
 

Sauté the Aromatics: In a skillet over medium heat, heat the olive oil. Add the chopped onion and red bell pepper, cooking until the onion becomes translucent (about 5 minutes). Add minced garlic and jalapeño; cook for another 1-2 minutes until fragrant.

    Brown the Meat: In the same skillet, add the ground turkey (or beef) and cook until browned and cooked through, breaking it up with a spatula as it cooks. Drain excess fat if needed.

      Combine Ingredients in Slow Cooker: Transfer the sautéed mixture to a slow cooker. Add the pumpkin purée, black beans, kidney beans, diced tomatoes (with their juice), and broth.

        Season the Chili: Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine all ingredients.

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

            Adjust Seasoning: After cooking, taste the chili. Adjust the seasoning with more salt, pepper, or spices according to your preference.

              Serve: Ladle the chili into bowls and top with your choice of sour cream, shredded cheese, fresh cilantro, and diced avocado.

                Enjoy: Pair with crusty bread or over rice for a heartier meal!

                  Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings