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As the leaves begin to change and the air takes on a crisp chill, autumn welcomes us with its vibrant colors and comforting scents. This season is synonymous with cozy gatherings, warm sweaters, and, most importantly, hearty meals that nourish both body and soul. One such dish that embodies the spirit of fall is the Cozy Autumn Crockpot Chili with Pumpkin and Beans. This recipe offers a delightful blend of flavors and textures, making it an ideal choice for chilly days when all you want is to wrap your hands around a warm bowl of goodness.

Crockpot Chili with Pumpkin and Beans

Embrace the cozy vibes of autumn with this delicious Crockpot Chili featuring pumpkin and beans. Perfect for chilly days, this hearty dish combines rich flavors and nutritious ingredients for a satisfying meal. Experience the warm aroma filling your home as it simmers away, allowing you the freedom to enjoy your evening without fuss. With step-by-step instructions, this easy recipe turns busy weeknights into a comforting culinary experience full of fall flavors.
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Ingredients
  

1 can (15 oz) pumpkin puree (ensure it's pure pumpkin, not pumpkin pie filling)

1 lb ground turkey or beef (based on your preference)

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

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

1 can (14.5 oz) diced tomatoes with green chilies

1 cup vegetable broth

1 medium onion, diced finely

2 cloves garlic, minced

1 bell pepper (any color), diced into small pieces

2 tablespoons chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon salt (adjust to taste)

1/4 teaspoon freshly ground black pepper

1/2 teaspoon ground cinnamon (for a hint of warmth)

Optional toppings: sour cream, shredded cheese, diced avocado, fresh cilantro, or sliced green onions

Instructions
 

Brown the Meat: Heat a skillet over medium heat. Add the ground turkey or beef and cook, breaking it apart with a spatula, until browned and fully cooked through. Drain any excess fat and transfer the meat to the crockpot.

    Add Veggies: In the crockpot, layer in the diced onion, minced garlic, and diced bell pepper directly on top of the cooked meat.

      Combine the Main Ingredients: Pour the pumpkin puree, diced tomatoes (with their juices), kidney beans, black beans, and vegetable broth over the vegetable and meat mixture.

        Season it Up: Evenly sprinkle the chili powder, ground cumin, smoked paprika, salt, black pepper, and ground cinnamon over the top. Stir everything thoroughly until all ingredients are well mixed.

          Cook: Place the lid on the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours. Longer cooking times enhance flavor development, so if you can, opt for low and slow.

            Taste and Adjust: When the cooking time is finished, taste the chili and adjust the seasonings if needed, adding extra salt or spices to suit your palate.

              Serve: Ladle the steaming chili into bowls. Personalize each serving with your choice of toppings such as sour cream, shredded cheese, diced avocado, fresh cilantro, or sliced green onions.

                Enjoy: This warm and hearty chili pairs perfectly with crusty bread or cornbread, making for a delightful and comforting meal.

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

                    - Presentation Tips: Garnish the chili with a sprinkle of fresh cilantro and a drizzle of sour cream for an attractive look. Serve with vibrant cornbread muffins on the side to enhance the autumnal feast!