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Cozy Crockpot Chili with Roasted Pumpkin

cozy crockpot chili with roasted pumpkin - featured image
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A rich, velvety slow cooker chili featuring roasted sugar pumpkin for a creamy, earthy depth. This hearty dish combines ground beef with warm spices for a comforting meal perfect for cold weather.

Ingredients

Scale
  • 1.5 lbs ground beef (80/20 preferred)
  • 1 large yellow onion, diced
  • 1 medium red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cups roasted pumpkin flesh (from approx. 1 small sugar pumpkin)
  • 2 cans (14.5 oz each) diced tomatoes, drained slightly
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon granulated garlic
  • Salt and black pepper to taste
  • Optional: 1 can kidney or black beans, drained and rinsed
  • Optional: 1 fresh jalapeño, diced

Instructions

  1. Preheat oven to 400°F (200°C). Cut pumpkin in half, remove seeds, and roast cut-side down on a parchment-lined baking sheet for 40-45 minutes until tender. Mash the flesh roughly.
  2. Heat a large skillet over medium-high heat. Brown the ground beef, breaking it up with a spoon. Drain excess fat if desired, leaving some for flavor.
  3. Add diced onion and bell pepper to the beef; sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  4. Transfer the beef and vegetable mixture to a 6-quart slow cooker.
  5. Add the mashed roasted pumpkin, diced tomatoes, tomato paste, and beef broth. Stir to combine.
  6. Sprinkle chili powder, cumin, smoked paprika, granulated garlic, salt, and pepper over the mixture. Stir until evenly distributed.
  7. Cover and cook on Low for 4-6 hours or High for 3 hours, until flavors meld and chili thickens.
  8. Taste and adjust seasoning. If too thick, add a splash of broth. If too thin, cook uncovered on High for 30 minutes. Serve hot.

Notes

Roasting the pumpkin concentrates its flavor and adds a nutty sweetness that canned puree cannot match. For a vegetarian version, substitute beef with lentils or beans. The chili tastes even better the next day as flavors deepen. It can be frozen for up to 3 months.

Nutrition

Keywords: crockpot chili, roasted pumpkin chili, slow cooker beef chili, fall recipes, comfort food, gluten-free chili, pumpkin recipes

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