Autumn Pumpkin Chili

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When the weather starts getting cooler, I look forward to making chili again. A warm bowl with cornbread on the side is one of my favorite autumn meals. 🍂🥣

Rosemary Thyme Autumn Pumpkin Chili

The pumpkin gives this slow cooker chili a rich, velvety texture, and a little cinnamon adds warmth alongside the familiar chili spices.

Ingredients

• 1 tablespoon olive oil
• 1 pound 93% lean ground beef
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 teaspoon garlic powder
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon ground black pepper
• ½ teaspoon ground cinnamon
• 2 cans Great Value Organic Unsalted Petite Diced Tomatoes
• 1 can no-salt-added pinto beans, drained and rinsed
• 1 can no-salt-added black beans, drained and rinsed
• 1 can pumpkin purée
• 2½ cups unsalted chicken broth
• 1 can no-salt-added tomato paste

Directions

1. Heat the olive oil in a skillet over medium heat. Sauté the onion and bell peppers for 5–7 minutes, until they begin to soften. Transfer them to the slow cooker.
2. Brown the ground beef in the same skillet, breaking it into small pieces. Drain any excess fat and add the beef to the slow cooker.
3. Add the spices, tomatoes, drained beans, pumpkin purée, broth, and tomato paste. Stir until the pumpkin and tomato paste are well blended.
4. Cover and cook on low for 4–6 hours or high for 2–3 hours, until the vegetables are tender and the chili is hot throughout. Stir before serving.

Notes & tips: For thicker chili, remove the lid for the last 20–30 minutes. Top each bowl with sour cream, cheddar cheese, avocado, or toasted pumpkin seeds, if you like. And I love serving it with cornbread!

A little Rosemary Thyme note: To me, the first pot of chili feels like welcoming autumn into the kitchen. The days are cooler, supper is simmering, and there’s cornbread ready for the table. 💛

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Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
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