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–+ servings
Slow Cooker Pumpkin Chili

Cozy Up with This Hearty Slow Cooker Pumpkin Chili

This Slow Cooker Pumpkin Chili is a wholesome, Whole30-friendly dish that warms the soul with comforting flavors.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Chopped Yellow Onion red onion can be substituted
  • 1 medium Green Bell Pepper diced, can omit if preferred
  • 6 cloves Garlic minced, garlic powder can be used
  • 2 Tbsp Avocado Oil can replace with coconut oil
  • 2 Tbsp Olive Oil
For the Protein
  • 1.5 pounds Grass-Fed Ground Beef or Ground Turkey use lentils or chopped mushrooms for a vegetarian option
For the Chili Mixture
  • 1 28-oz can Diced Tomatoes crushed tomatoes work as a substitute
  • 0.5 6-oz can Tomato Paste can use extra diced tomatoes if unavailable
  • 1 14-oz can Pumpkin Puree homemade pumpkin puree is also a good substitute
  • 0.5 cup Chicken Broth or Water adjusts consistency
For the Spices
  • 2.5 tsp Dried Oregano Italian seasoning can serve as a substitute
  • 2 Tbsp Chili Powder plus more to taste
  • 0.75 tsp Ground Cinnamon nutmeg could be a variation
  • 2 tsp Ground Cumin substitute with coriander for a different twist
  • 1 tsp Sea Salt adjust according to dietary needs
  • 0.5 tsp Black Pepper freshly cracked is recommended
  • 0.25 tsp Cayenne optional, provide extra heat

Equipment

  • Slow Cooker

Method
 

Cooking Instructions
  1. In your slow cooker, set it to the sauté setting and drizzle in a combination of avocado and olive oil. Allow the oils to heat for about 2–3 minutes until shimmering but not smoking.
  2. Add the chopped yellow onion and diced green bell pepper to the hot oil, stirring occasionally. Sauté these colorful veggies for about 4–5 minutes or until the onion becomes translucent.
  3. Next, stir in the minced garlic, allowing it to cook for another 1–2 minutes.
  4. Incorporate the ground beef or turkey into the vegetable mixture, using a wooden spoon to break it apart. Cook for about 6–8 minutes, or until the meat is no longer pink.
  5. Carefully add the diced tomatoes, tomato paste, pumpkin puree, and chicken broth or water to the mix. Stir well to ensure all ingredients are evenly distributed.
  6. Cover the slow cooker with a lid and set it to cook on low for 6 hours.
  7. Once the cooking time is complete, taste your Slow Cooker Pumpkin Chili and adjust the seasonings as needed.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 28gProtein: 20gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 900mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 3000IUVitamin C: 70mgCalcium: 60mgIron: 3mg

Notes

This chili freezes beautifully! Consider making a double batch and freeze extras for busy days.

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