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Secret Ingredient Crock Pot Pumpkin Chili

Secret Ingredient Crock Pot Pumpkin Chili

The ultimate comfort food, perfect for busy weeknights or cozy gatherings, offering a hearty and flavorful meal that’s incredibly easy to prepare with minimal effort. This recipe is a fantastic way to enjoy the warming flavors of fall and is incredibly useful for anyone looking for a delicious, hands-off meal.
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Prep Time 15 minutes
Cook Time 6 minutes
High Cook Time 3 minutes
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound lean ground turkey or beef
  • 1 large yellow onion chopped
  • 2 cloves garlic minced
  • 1 (15-ounce) can pumpkin puree not pumpkin pie filling
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 (15-ounce) can kidney beans rinsed and drained
  • 1 (10-ounce) can diced tomatoes with green chilies undrained
  • 1 (4-ounce) can diced green chilies mild
  • 1 (15-ounce) can corn drained
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 cup chicken or vegetable broth
  • 1 tablespoon smooth peanut butter Secret Ingredient
Optional toppings
  • shredded cheddar cheese
  • sour cream
  • chopped cilantro
  • diced avocado
  • tortilla chips

Equipment

  • Large skillet
  • Slow Cooker (6-quart recommended)
  • Spoon
  • Saucepan (for reheating)

Method
 

  1. In a large skillet over medium heat, add the ground turkey or beef. Cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped yellow onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 pound lean ground turkey or beef, 1 large yellow onion, 2 cloves garlic
  2. Transfer the browned meat, onion, and garlic mixture to your slow cooker (a 6-quart slow cooker is ideal).
  3. Add the rinsed and drained black beans and kidney beans to the slow cooker. Pour in the undrained can of diced tomatoes with green chilies and the drained diced green chilies.
    1 (15-ounce) can black beans, 1 (15-ounce) can kidney beans, 1 (10-ounce) can diced tomatoes with green chilies, 1 (4-ounce) can diced green chilies
  4. Stir in the pumpkin puree and the drained corn kernels.
    1 (15-ounce) can pumpkin puree, 1 (15-ounce) can corn
  5. Add the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Pour in the chicken or vegetable broth.
    1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 cup chicken or vegetable broth
  6. Stir in the 1 tablespoon of smooth peanut butter. This unexpected addition adds incredible depth and a subtle creaminess without an overpowering peanut flavor.
    1 tablespoon smooth peanut butter
  7. Stir all the ingredients together until everything is well combined.
  8. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is heated through and the flavors have melded beautifully.
  9. Before serving, taste the chili and adjust salt and pepper as needed. If the chili is too thick, you can add a little more broth to reach your desired consistency.
  10. Ladle the hot Secret Ingredient Crock Pot Pumpkin Chili into bowls and serve with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, fresh cilantro, diced avocado, or crunchy tortilla chips.
    shredded cheddar cheese, sour cream, chopped cilantro, diced avocado, tortilla chips

Notes

Allow the chili to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. For longer storage, freeze the chili in individual portions or in a larger airtight container. Ensure it is completely cooled before freezing. Frozen chili will maintain its quality for up to 2-3 months.
To reheat: Stovetop - Gently reheat in a saucepan over medium-low heat, stirring occasionally. Microwave - Reheat individual portions on 50% power, stirring every minute or so. Thaw frozen chili overnight in the refrigerator before reheating.