Description
A warm, spiced slow cooker chili served in a hollowed pumpkin bowl and topped with a melty cheddar cobweb, perfect for cozy fall nights and Halloween celebrations.
Ingredients
- 1 lb lean ground beef
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium red or orange bell pepper, diced
- 1 cup pumpkin puree (canned or fresh)
- 1 can (14.5 oz) diced tomatoes, preferably fire-roasted
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup beef broth
- 1 tsp chipotle powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp chili powder
- Salt and pepper to taste
- 1 cup shredded sharp cheddar cheese (about 100 g)
- 1 medium-sized small pumpkin (about 6–8 inches wide), hollowed
Instructions
- Cut the top off the medium pumpkin and scoop out seeds and stringy bits with a spoon or ice cream scoop. Set aside the hollowed pumpkin bowl.
- Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart until no longer pink, about 5-7 minutes. Drain excess fat.
- In the same skillet, add chopped onion, bell pepper, and minced garlic. Cook for 4-5 minutes until softened and fragrant.
- Transfer browned beef and sautéed veggies to the slow cooker. Add pumpkin puree, diced tomatoes, kidney beans, beef broth, chipotle powder, cumin, smoked paprika, chili powder, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours until chili is thickened and flavors melded. Stir in extra broth or water if too thick near the end.
- Preheat oven to 375°F (190°C). On a parchment-lined baking sheet, sprinkle shredded cheddar thinly in a loose cobweb pattern. Bake for 4-6 minutes until melted and bubbly but not browned. Let cool to crisp and become flexible.
- Pour chili into the hollowed pumpkin bowl and gently lay the cheddar cobweb on top. Serve immediately.
Notes
Brown the ground beef before adding to the slow cooker for deeper flavor. Use sugar or pie pumpkins for best results. Spread cheddar cheese thinly for the cobweb to avoid melting into a puddle. The chili can be made a day ahead and reheated gently. The cheddar cobweb is best made fresh before serving. For vegetarian option, substitute beef with lentils or plant-based meat and use vegetable broth. Adjust spice levels by modifying chipotle and chili powder amounts.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker low) or 3-4 hours (slow cooker high)
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups (350
- Calories: 350400
- Sugar: 6
- Fat: 15
- Carbohydrates: 30
- Fiber: 8
- Protein: 25
Keywords: slow cooker chili, Halloween chili, pumpkin bowl, cheddar cobweb, fall recipe, cozy chili, slow cooker recipe, autumn dinner