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As the crisp air of autumn settles in, there's nothing quite like a steaming bowl of chili to embrace the season's warmth. The Fiery Autumn Pumpkin Chili recipe combines the rich, hearty flavors of traditional chili with the unique twist of pumpkin, creating a dish that is both comforting and satisfying. This recipe not only showcases the seasonal bounty of fall but also delivers a nutritious punch that is perfect for cozy evenings spent indoors.

Slow Cooker Spicy Pumpkin Chili

Warm up this autumn with a delicious bowl of Fiery Autumn Pumpkin Chili. This cozy dish balances traditional chili flavors with the unique twist of pumpkin, creating a comforting and nutritious meal perfect for chilly evenings. Customize with ground turkey for a lean option or ground beef for a classic taste. Packed with fiber and vitamins, this budget-friendly recipe is great for meal prep and makes for delightful leftovers. Elevate your serving with toppings like avocado, cheese, or fresh herbs for a totally satisfying experience. Dive into the comforting flavors of fall with this hearty chili!
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Ingredients
  

1 can (15 oz) pumpkin purée

1 lb ground turkey (or beef for a heartier option)

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 (with juice)

1 medium onion, finely chopped

4 cloves garlic, minced

1 red bell pepper, diced into small pieces

1 jalapeño, seeds removed and minced (adjust according to heat preference)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste for heat)

Salt and pepper to taste

2 cups vegetable or chicken broth

1 tablespoon olive oil

Optional toppings: sour cream, shredded cheese, fresh cilantro, diced avocado

Instructions
 

Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and diced red bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent and the peppers are tender. Then, stir in the minced garlic and jalapeño, cooking for an additional 1-2 minutes until fragrant.

    Brown the Meat: In the same skillet, add the ground turkey or beef. Cook, breaking it apart with a spatula, until it is browned and fully cooked. If there’s any excess fat, drain it off carefully.

      Combine Ingredients in Slow Cooker: Transfer the sautéed mixture into a slow cooker. Then, add the pumpkin purée, black beans, kidney beans, diced tomatoes (including their juice), and broth. Mix well to ensure everything is combined.

        Season the Chili: Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, and season with salt and pepper to taste. Stir everything together until well mixed.

          Cook: Cover the slow cooker with a lid. Cook the chili on low for 6-8 hours or on high for 3-4 hours. The longer it simmers, the richer the flavors will become.

            Adjust Seasoning: Once the cooking time is up, taste the chili and adjust the seasoning as needed, adding more salt, pepper, or spices according to your personal preference.

              Serve: Use a ladle to portion the chili into bowls. Top with your choice of dollops of sour cream, a sprinkle of shredded cheese, a few leaves of fresh cilantro, and diced avocado for an extra flavor boost.

                Enjoy: For an even more satisfying meal, serve the chili with crusty bread or over a bed of rice to soak up all the delicious flavors!

                  Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings

                    - Presentation Tips: For an appealing presentation, use colorful bowls and garnish each serving with a generous amount of toppings, making it inviting and vibrant!