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- 1 pound ground beef (or turkey for a lighter option) - 1 can (15 ounces) pumpkin puree - 1 can (15 ounces) kidney beans, drained and rinsed - 1 can (15 ounces) black beans, drained and rinsed - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper, diced (any color) - 2 cups vegetable or beef broth - 2 tablespoons chili powder - 1 tablespoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Olive oil for sautéing - Optional toppings: sour cream, shredded cheese, chopped cilantro

Slow Cooker Chili with Pumpkin

Warm up this autumn with a delicious bowl of pumpkin chili that perfectly combines cozy flavors and healthy ingredients. This hearty recipe features pumpkin puree, beans, and your choice of ground beef or turkey, simmered to perfection in a slow cooker. It's not just tasty but also packed with nutrients, making it a comforting yet nutritious meal. Top it off with sour cream, shredded cheese, or fresh cilantro for an extra touch. Perfect for chilly evenings!
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Ingredients
  

1 pound ground beef (or substitute with ground turkey for a lighter option)

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 (14.5 oz) diced tomatoes with green chilies

1 medium yellow onion, finely diced

3 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ground cinnamon

½ teaspoon cayenne pepper (adjust based on heat preference)

2 cups low-sodium vegetable or beef broth

Salt and pepper, to taste

Optional toppings: sour cream, shredded cheese, chopped cilantro, avocado slices

Instructions
 

Sauté the Meat: In a large skillet over medium heat, add the ground beef (or turkey). Cook until browned and fully cooked through, approximately 5-7 minutes. If there's excess fat, drain it off, then transfer the meat to the slow cooker.

    Add the Vegetables: In the slow cooker, layer the diced yellow onion and minced garlic on top of the cooked meat for added flavor infusion.

      Incorporate the Pumpkin and Beans: To the slow cooker, add the pumpkin puree, kidney beans, black beans, and diced tomatoes including their juices. Stir gently to combine these ingredients.

        Spice It Up: Sprinkle the chili powder, ground cumin, smoked paprika, ground cinnamon, and cayenne pepper evenly over the mixture. Season generously with salt and pepper for enhanced flavor.

          Pour in the Broth: Carefully stir the contents to ensure all ingredients are well mixed. Add the vegetable or beef broth, adjusting the amount based on how thick or soupy you prefer your chili.

            Cook: Cover the slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. The chili is ready when all ingredients are tender and the flavors are rich and well combined.

              Serve: Before serving, taste and adjust seasoning as needed. Serve the chili hot, garnished with your favorite toppings such as a dollop of sour cream, a sprinkle of shredded cheese, fresh cilantro, or creamy avocado slices.

                Prep Time, Total Time, Servings:

                  15 minutes | 8 hours (Slow Cooker) | 6 servings