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Cozy Slow Cooker Pumpkin Chili with Cornbread Muffins

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This pumpkin-laced chili is a cozy autumn meal that combines lean ground turkey or beef with pumpkin puree, beans, and a smoky spice blend, all slow-cooked to perfection. Served with warm, buttery cornbread muffins, it’s a comforting and wholesome dinner that feels like a hug in a bowl.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound lean ground turkey or beef (93/7 turkey or 85/15 beef)
  • 1 large red bell pepper, diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 can (15 ounces) 100% pure pumpkin puree
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 cup low-sodium chicken or vegetable broth
  • 1 can (15 ounces) dark red kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • Your favorite cornbread muffin mix or homemade recipe (for 12 muffins)
  • Toppings: shredded cheddar cheese, sour cream or Greek yogurt, diced avocado, fresh cilantro, sliced jalapeños, lime wedges

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and red bell pepper; cook for 4-5 minutes until softened.
  2. Add ground turkey or beef; cook until no longer pink, about 6-8 minutes. Drain excess grease if needed.
  3. Stir in minced garlic; cook for 1 minute until fragrant.
  4. Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the meat mixture. Stir and cook for 1 minute to bloom the spices.
  5. Transfer the meat and vegetable mixture to a 5-6 quart slow cooker.
  6. Add pumpkin puree, undrained diced tomatoes, tomato sauce, and chicken broth. Stir until pumpkin is fully incorporated.
  7. Gently stir in drained kidney beans and black beans.
  8. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chili is thick and bubbly.
  9. About 30-40 minutes before serving, prepare cornbread muffin batter according to package or recipe. Bake at 400°F (200°C) until golden brown and a toothpick inserted in center comes out clean.
  10. Taste chili and adjust seasoning with additional salt, pepper, or cayenne if desired.
  11. Ladle chili into bowls, top with a warm cornbread muffin, and serve with desired toppings.

Notes

Don’t skip browning the meat and blooming the spices—it adds essential depth of flavor. The chili will look thin initially but thickens as it cooks. For a vegetarian version, omit meat and add an extra can of black beans and a can of chickpeas. Leftovers keep in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: slow cooker pumpkin chili, pumpkin chili, fall chili, turkey chili, cornbread muffins, cozy dinner, autumn recipe

Find it online: https://jollyfork.com/cozy-slow-cooker-pumpkin-chili-with-cornbread-muffins/