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- 1 pound ground beef or turkey - 1 cup 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 juices - 1 medium onion, chopped - 2 cloves garlic, minced - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon ground cinnamon - ½ teaspoon salt - ½ teaspoon black pepper - 1 cup beef or vegetable broth - Optional toppings: sour cream, shredded cheese, chopped green onions

Slow Cooker Chili with Pumpkin

Warm up this season with a bowl of Pumpkin Spice Slow Cooker Chili! This cozy dish combines the heartiness of traditional chili with a delightful twist of pumpkin spice, making it perfect for chilly days. Packed with nutritious ingredients like pumpkin puree and beans, this slow cooker recipe allows for easy, hands-off cooking while the flavors meld beautifully. Serve it with your favorite toppings for a comforting meal that brings everyone together. Enjoy the seasonal warmth and create lasting memories around the table!
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Ingredients
  

1 lb ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

1 can (15 oz) pumpkin puree (ensure it’s not pumpkin pie filling)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (14.5 oz) diced tomatoes, undrained

1 cup vegetable or beef broth (choose according to your preference)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ground cinnamon

1 teaspoon salt (adjust according to taste)

½ teaspoon black pepper

½ teaspoon cayenne pepper (optional, for a spicy kick)

1 cup corn (use frozen or canned, depending on convenience)

Fresh cilantro, for garnish

Sour cream and shredded cheese, for topping (optional)

Instructions
 

Prepare the Meat: In a large skillet over medium heat, add the ground beef or turkey. Cook, stirring occasionally, until the meat is browned and fully cooked, about 5-7 minutes. Once done, drain any excess fat and transfer the meat to a plate, setting it aside for later use.

    Sauté the Aromatics: In the same skillet, add the diced onion and sauté for about 5 minutes or until it becomes translucent and soft. Then, add the minced garlic and continue to cook for another minute, stirring constantly until fragrant.

      Combine Ingredients: In your slow cooker, add the cooked meat, sautéed onions and garlic, pumpkin puree, drained black beans, drained kidney beans, and undrained diced tomatoes. Pour in the vegetable or beef broth and add the corn, mixing all the ingredients together until well combined.

        Spice it Up: Sprinkle in the chili powder, ground cumin, smoked paprika, ground cinnamon, salt, black pepper, and cayenne pepper (if using). Stir thoroughly to ensure the spices are evenly distributed throughout the chili mixture.

          Slow Cook: Cover the slow cooker with its lid and set to low heat. Let it cook for 6-8 hours, or on high heat for 3-4 hours. This slow cooking process will allow the flavors to meld beautifully while the chili thickens.

            Taste and Adjust: Once the cooking time is up, take a moment to taste the chili. Adjust the seasonings as needed, adding more salt, pepper, or cayenne for additional heat, based on your preference.

              Serve: Ladle the warm chili into serving bowls. Garnish each bowl with freshly chopped cilantro. For an extra touch, you can add a dollop of sour cream and a sprinkle of shredded cheese on top for creaminess and flavor.

                Prep Time, Total Time, Servings: 15 mins | 6-8 hours | Serves 6

                  - Presentation Tips: Serve the chili in colorful bowls to highlight the vibrant ingredients. For a festive touch, you can place a few pieces of roasted pumpkin seeds on top of each serving for added crunch and texture.