Slow Cooker Pumpkin Chili with Cornbread Recipe
This Slow Cooker Pumpkin Chili with Cornbread is a hearty, comforting dish perfect for chilly days. Ground beef simmers with pumpkin puree, kidney beans, and spices to create a flavorful chili, while homemade cornbread baked to golden perfection complements the meal. Easy to prepare and ideal for serving family and friends.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Chili Ingredients
- 1 pound ground beef, finely crumbled
- 1 (15-ounce) can pumpkin puree, smooth
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can kidney beans, drained and rinsed
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
Cornbread Ingredients
- 1 cup cornmeal
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 large egg
- ¼ cup melted butter
- ½ cup corn kernels
Instructions
- Brown the beef: In a skillet over medium-high heat, cook the ground beef, breaking it up until no pink remains. Drain excess fat carefully to keep the chili less greasy.
- Mix chili ingredients: Transfer the browned beef to a slow cooker. Add pumpkin puree, diced tomatoes with their juice, drained kidney beans, beef broth, chili powder, ground cumin, salt, and cracked black pepper. Stir until well combined.
- Cook the chili: Cover and cook on low for 6 hours or on high for 3 hours. This slow cooking allows the flavors to meld and the chili to thicken to a rich consistency.
- Prepare for cornbread baking: While the chili simmers, preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan to prevent sticking.
- Mix dry cornbread ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, mix milk, egg, and melted butter thoroughly. Pour this mixture into the dry ingredients and gently fold in the corn kernels until just combined; avoid overmixing.
- Bake the cornbread: Pour the batter into the prepared pan and bake in the preheated oven for 18 to 20 minutes. The top should turn golden brown and a toothpick inserted into the center should come out clean, indicating it’s done.
- Serve: Ladle warm chili into bowls and top each serving with a square of freshly baked cornbread. Optionally, add a dollop of sour cream for extra creaminess and flavor.
Notes
- For a spicier chili, add cayenne pepper or chopped jalapeños.
- Cornbread can be made ahead and reheated alongside the chili just before serving.
- Use lean ground beef or substitute with ground turkey for a lighter option.
- Leftover chili tastes great the next day as flavors continue to develop.
- To keep cornbread moist, do not overbake it.
Keywords: pumpkin chili, slow cooker chili, cornbread recipe, autumn recipes, ground beef chili, comfort food, easy slow cooker meals
