Description
Warm your soul with this hearty Slow Cooker Pumpkin Chili, featuring a delightful blend of spices and pumpkin—perfect for chilly days.
Ingredients
Scale
- 1 lb ground turkey or beef
- 1 cup canned pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 2 cups low-sodium vegetable broth
Instructions
- 1. Brown the Meat: In a skillet over medium heat, brown the ground turkey or beef until fully cooked, breaking it apart with a spatula.
- 2. Prep Your Aromatics: Add diced onions and minced garlic to the skillet. Sauté for about two minutes until fragrant.
- 3. Combine Ingredients: Transfer the meat mixture to the slow cooker. Add pumpkin puree, black beans, diced tomatoes (with juice), chili powder, cumin, and vegetable broth. Stir until well combined.
- 4. Set It and Forget It: Cover the slow cooker and cook on low for 6 hours or high for 3 hours.
- 5. Taste Test: About 30 minutes before serving, taste and adjust seasonings as needed.
- 6. Serve Up: Ladle into bowls and enjoy! Optional toppings include sour cream or shredded cheese.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 5g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 70mg
Keywords: - For added flavor, consider stirring in bell peppers or corn. - Spice it up by adding jalapeños or chili flakes. - Leftovers can be stored in an airtight container in the fridge for up to five days.