Skip to content 
Embrace the cozy flavors of fall with a truly comforting and unique chili experience. This easy Slow Cooker Pumpkin Chili recipe brings together savory meats, rich tomatoes, hearty beans, and the unexpected depth of pumpkin puree for a meal that will warm you from the inside out. With minimal hands-on time, your slow cooker does all the work, creating a deeply flavorful dish. Get ready to discover your new favorite fall go-to, perfect for any busy weeknight or gathering.
Why You’ll Love This Slow Cooker Pumpkin Chili
This incredible chili recipe is sure to become a staple in your kitchen. Here’s why you’ll adore making this delicious Slow Cooker Pumpkin Chili:
- Effortless Convenience: Simply brown your meat, add ingredients to the slow cooker, and let it simmer to perfection. It’s a true set-it-and-forget-it meal.
- Unique Flavor Profile: The pumpkin puree adds an unexpected yet delightful sweetness and a creamy texture that elevates traditional chili.
- Perfect for Fall: There’s nothing quite like a hearty, warm bowl of chili infused with seasonal pumpkin flavor during cooler months.
- Crowd-Pleaser: This robust chili is fantastic for feeding a family or serving a gathering with minimal stress.
- Meal Prep Friendly: It tastes even better the next day, making it ideal for planned lunches or dinners throughout the week.
- Highly Customizable: Easily adjust the spice level or swap ingredients to suit your dietary needs and taste preferences.
Ingredients You’ll Need
Making our Slow Cooker Pumpkin Chili starts with quality ingredients. Here’s what you’ll gather for a hearty batch:
- Meat: 1 pound lean ground beef, 1 pound ground sausage (mild or spicy).
- Vegetables: 1 small yellow onion (diced), 1 bell pepper (any color, diced), 2 garlic cloves (minced).
- Pumpkin: 15 ounce can pure pumpkin puree (crucially, NOT pumpkin pie filling).
- Tomatoes & Beans: 28 ounce can diced tomatoes (undrained), 2x 15 ounce cans red kidney beans (drained and rinsed).
- Liquid: 1 cup beef broth.
- Spices: 2 tablespoons chili powder, 2 teaspoons cumin, 1.5 teaspoons salt, 1 teaspoon paprika, 1 teaspoon dried oregano, 0.5 teaspoon black pepper.
- Oil: 1 tablespoon olive oil.
Notes & Substitutions
Ensure you use pure pumpkin puree for that authentic pumpkin flavor, not the pre-spiced pie filling. You can substitute ground turkey or chicken for the beef and sausage to make this chili lighter. For a vegetarian version, use a plant-based ground meat alternative. Experiment with different beans like black beans or pinto beans. Vegetable broth works great if you prefer a less beefy flavor. Feel free to adjust the spice level by adding a pinch of cayenne pepper or a diced jalapeño for more heat. Incorporate extra veggies like corn, zucchini, or sweet potato for added nutrition and texture.
Essential Equipment
Gathering your tools before you start makes the cooking process smoother. You’ll need just a few key items for this easy Slow Cooker Pumpkin Chili:
- A large slow cooker (6-quart minimum is ideal).
- A large skillet or pot for browning meat.
- A sturdy cutting board and a sharp knife.
- Reliable measuring cups and spoons.
- A wooden spoon or a spatula for stirring.
How to Make Slow Cooker Pumpkin Chili
Creating this flavorful Slow Cooker Pumpkin Chili is straightforward. Follow these steps for a perfect batch every time.
Prep Steps
Start by getting all your ingredients ready. Carefully measure everything out and set it aside for easy assembly. Dice the small yellow onion and the bell pepper into uniform pieces. Mince the two garlic cloves finely. Open and thoroughly drain, then rinse, both cans of red kidney beans to reduce excess sodium.
Next, heat the olive oil in your large skillet over medium-high heat. Add the ground beef and ground sausage to the hot skillet. Begin cooking the meat, breaking it apart with your wooden spoon as it browns. Once the meat is mostly no longer pink, add the diced onion and bell pepper to the skillet. Continue to cook, stirring occasionally, until the vegetables soften and the meat is fully browned. This usually takes about 5-7 minutes. Drain any excess grease thoroughly from the skillet before moving on. This step is crucial for preventing a greasy chili.
Slow Cooker Assembly
Once your meat and vegetables are prepped, it’s time for the slow cooker. Carefully transfer the browned meat and cooked vegetables from the skillet into the basin of your large slow cooker. Next, add the entire can of pumpkin puree, ensuring you scrape out all the delicious pumpkin. Pour in the can of diced tomatoes, including their liquid, and the drained and rinsed kidney beans. Stir in the beef broth.
Now, it’s time for the seasonings. Sprinkle in the chili powder, cumin, salt, paprika, dried oregano, and black pepper directly over the ingredients in the slow cooker. Use your wooden spoon or spatula to thoroughly mix all the ingredients together. Ensure everything is well combined and evenly distributed throughout the chili base.
Cooking & Serving
Once all ingredients are mixed, securely place the lid on your slow cooker. You have two cooking options:
Cook your Slow Cooker Pumpkin Chili on the LOW setting for 6-8 hours. This slow cooking allows the flavors to meld beautifully and become incredibly rich.
Alternatively, if you’re shorter on time, cook on the HIGH setting for 3-4 hours. The chili will still be delicious, but the longer low cook often yields a deeper flavor.
Once the cooking time is complete, carefully remove the lid. Give the chili a good stir to ensure everything is evenly incorporated and heated through. Ladle generous portions into individual serving bowls. Serve your hearty chili hot and enjoy the comforting, rich flavors!
Pro Tips for the Best Chili
Achieve chili perfection every time with these simple pro tips:
- Drain Fat Thoroughly: This is essential after browning the meat. It prevents your chili from becoming greasy and heavy.
- Don’t Skip Browning: Sautéing the meat and vegetables first adds a critical depth of flavor that can’t be achieved by simply adding raw ingredients to the slow cooker.
- Taste and Adjust: Always taste your chili before serving. Adjust salt, pepper, or other spices to your preference.
- Customize Spice Level: If you like more heat, add a pinch of cayenne or a finely diced jalapeño during the cooking process.
- Prevent Watery Chili: Ensure you drain canned beans and don’t add extra liquid unless specifically called for. The pumpkin puree helps to thicken it naturally.
- Resting Time: Allowing the chili to rest for 15-20 minutes after cooking, or even making it a day ahead, allows the flavors to deepen and meld even further.
Serving, Storage & Variations
This versatile chili offers many ways to enjoy it, store it, and even adapt it to your taste.
Serving Suggestions
Elevate your Slow Cooker Pumpkin Chili with a variety of delicious toppings. Offer shredded cheddar cheese, a dollop of sour cream or Greek yogurt, thinly sliced green onions, fresh cilantro, or even sliced jalapeños for a kick. Crushed tortilla chips or Fritos also add a satisfying crunch. Serve your chili alongside warm cornbread, crispy crackers, or a slice of crusty bread for dipping. For a complete meal, spoon it over fluffy rice, a baked potato, or use it as a hearty topping for hot dogs.
Storage & Reheating
This chili makes fantastic leftovers. Store any cooled Slow Cooker Pumpkin Chili in an airtight container in the refrigerator for up to 3-4 days. For longer storage, this chili freezes beautifully. Divide it into individual portions in freezer-safe containers or bags and freeze for up to 3 months. To reheat, simply warm gently on the stovetop over medium-low heat until heated through, or use the microwave in short intervals, stirring occasionally.
Variations
Easily adapt this recipe to suit different preferences. For a vegetarian option, swap the ground beef and sausage for a plant-based ground meat substitute and use vegetable broth. To add a smoky depth, incorporate a teaspoon of chipotle powder or a dash of liquid smoke. Boost the vegetable content by stirring in frozen corn, diced zucchini, or fresh spinach during the last hour of cooking. You can even adapt this recipe for an Instant Pot for a quicker cook, though the slow cooker truly shines for flavor development.
Slow Cooker Pumpkin Chili Nutrition
This hearty Slow Cooker Pumpkin Chili is packed with beneficial nutrients. It offers a great source of lean protein from the ground meats and plenty of dietary fiber from the beans and pumpkin. You’ll also get vitamins and minerals from the various vegetables, contributing to a well-rounded meal. This chili provides sustained energy and supports digestive health.
Many sources highlight the impressive health benefits of pumpkin, including its richness in vitamins, minerals, and antioxidants that boost immunity and support eye and skin health. Learn more about the nutritional benefits of pumpkin.
| Nutrient | Amount |
|---|---|
| Calories | 350-400 kcal |
| Protein | 25-30 g |
| Fat | 15-20 g |
| Carbs | 30-35 g |
| Fiber | 8-10 g |
| Sodium | 800-950 mg |
Note: These values are estimates and may vary based on specific ingredients and serving size.
Frequently Asked Questions (FAQ)
Here are some common questions about making this delightful chili.
- Can I make this vegetarian? Yes, absolutely! Substitute the ground meats with a plant-based ground alternative and use vegetable broth.
- What if I don’t have beef broth? Chicken broth or vegetable broth work wonderfully as substitutes, offering a slightly different flavor profile.
- Is pumpkin pie filling okay? No, you must use pure pumpkin puree. Pumpkin pie filling is sweetened and spiced, which would alter the chili’s savory taste.
- Can I freeze leftover chili? Yes, this Slow Cooker Pumpkin Chili freezes beautifully for up to three months in an airtight container.
- How do I make it spicier? For more heat, add a pinch of cayenne pepper, a dash of hot sauce, or fresh diced chilies like jalapeños or serranos to taste.
- My chili is too thin/thick. If it’s too thin, simmer uncovered for the last hour to reduce liquid. If it’s too thick, add a little extra broth or water until it reaches your desired consistency.
Conclusion
This Slow Cooker Pumpkin Chili offers a comforting, unique, and incredibly flavorful meal with minimal fuss. Its rich depth from pumpkin and classic chili spices creates a dish that’s perfect for chilly evenings, family dinners, or casual gatherings. We encourage you to try this easy-to-make recipe and savor the delightful blend of ingredients. Get ready to enjoy a hearty, satisfying bowl of goodness that will quickly become a cherished favorite in your recipe collection!
Hearty Slow Cooker Pumpkin Chili
Equipment
- slow cooker (6-quart or larger)
- Large skillet
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- measuring cups and spoons
Ingredients
- 1 pound lean ground beef
- 1 pound ground sausage (mild or spicy)
- 1 small yellow onion, diced
- 1 bell pepper (any color), diced
- 2 cloves garlic, minced
- 15 ounce can pure pumpkin puree
- 28 ounce can diced tomatoes (undrained)
- 15 ounce can red kidney beans, drained and rinsed
- 15 ounce can red kidney beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1.5 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Dice the onion and bell pepper. Mince the garlic. Drain and rinse the kidney beans.
- In a large skillet over medium-high heat, add olive oil. Brown the ground beef and sausage, breaking apart as it cooks.
- Add diced onion and bell pepper to the skillet. Cook for 5–7 minutes until softened. Drain excess grease.
- Transfer meat and veggies to a large slow cooker. Add pumpkin puree, diced tomatoes (with liquid), and beans.
- Pour in beef broth and add chili powder, cumin, salt, paprika, oregano, and black pepper. Stir to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Remove lid, stir chili, and serve hot with desired toppings like sour cream, cheese, or herbs.
