Slow Cooker Pumpkin Chili Recipe

ByElena Hart
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Introduction

This Slow Cooker Pumpkin Chili is a comforting and hearty dish perfect for chilly days. Combining the sweetness of pumpkin with classic chili flavors, it offers a unique twist on a family favorite. It’s easy to prepare and packed with warm spices that make every bite delicious.

A black slow cooker filled with chunky red chili that has visible layers of ground meat, kidney beans, diced red and orange bell peppers, and a thick red tomato base; a wooden spoon lies inside, partially submerged, scooping some chili. To the top left, a white plate holds several square pieces of cornbread with a golden-brown crust. On the bottom right, two small orange bowls contain shredded yellow cheese and chopped green onions. A checkered cloth in dark blue, brown, and white lies beneath the slow cooker, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 lb. ground beef
  • 1 cup pumpkin puree (canned or fresh made)
  • 29 oz. can tomato sauce
  • 30 oz. pinto beans (two 15 oz. cans), drained
  • 2 cups water
  • 2 Tbsp. chili powder
  • 2 tsp. pumpkin spice
  • 1½ tsp. salt
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 2 garlic cloves, minced
  • 1 habanero pepper, minced (optional, only if you like spicy!)
  • Shredded cheddar, for topping
  • Sliced green onion, for topping
  • Cornbread (pumpkin or regular), for serving

Instructions

  1. Step 1: Brown the ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon or spatula. Drain any fat, then transfer the beef to the slow cooker.
  2. Step 2: Add pumpkin puree, tomato sauce, pinto beans, water, chili powder, pumpkin spice, salt, yellow onion, red and orange bell peppers, garlic, and the minced habanero pepper if using. Stir everything to combine.
  3. Step 3: Cover the slow cooker and cook on HIGH for 4 hours or LOW for 8 hours.
  4. Step 4: Once cooked, stir the chili and serve with shredded cheddar, sliced green onions, and cornbread on the side.
  5. Step 5 (Stove-top option): In a large pot over medium-high heat, cook ground beef, bell peppers, and onions together, crumbling the beef as it browns. Drain fat.
  6. Step 6 (Stove-top option): Add the remaining ingredients, stir, bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring often to prevent sticking.

Tips & Variations

  • For a vegetarian version, substitute the ground beef with extra beans or lentils and use vegetable broth instead of water.
  • If you prefer milder chili, omit the habanero pepper or use a milder chili pepper like jalapeño.
  • Adding a splash of lime juice before serving brightens the flavors.
  • Serve with your favorite chili toppings such as sour cream, avocado, or crushed tortilla chips for extra texture.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or microwave until heated through, stirring occasionally. This chili also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A large black slow cooker filled with thick, rich chili that has a deep red color mixed with visible bits of ground meat, white beans, and small chunks of vegetables like bell peppers and onions. A wooden spoon rests inside the chili, partially dipped and coated with the sauce. Around the slow cooker, there is a white plate on the left with golden-brown cornbread pieces stacked in a pile. On the right side, three small white bowls hold shredded cheddar cheese, chopped green onions, and sour cream. The scene is set on a white marbled textured surface with a checkered cloth partially under the slow cooker. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and makes this recipe quick and easy. Just make sure it is pure pumpkin and not pumpkin pie filling.

What can I serve with pumpkin chili?

Cornbread is a classic pairing that complements the chili’s flavors well. You can also serve it with rice, tortilla chips, or a simple green salad for a complete meal.

Print

Slow Cooker Pumpkin Chili Recipe

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★★★★★

4.5 from 132 reviews

This Slow Cooker Pumpkin Chili is a hearty, flavorful dish combining the rich earthiness of pumpkin puree with classic chili ingredients like ground beef, pinto beans, and a blend of spices. Perfect for a cozy fall meal, it offers a mildly sweet twist with pumpkin spice while allowing for additional heat with optional habanero pepper. Served with shredded cheddar, green onions, and your choice of cornbread, this chili is easy to prepare in a slow cooker or on the stovetop for a comforting dinner.

  • Author: Elena
  • Prep Time: 15 minutes
  • Cook Time: 4 hours (slow cooker high) or 8 hours (slow cooker low) or 30 minutes (stovetop simmer)
  • Total Time: 4 hours 15 minutes (slow cooker high) or 8 hours 15 minutes (slow cooker low) or 45 minutes (stovetop)
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Scale

Main Ingredients

  • 1 lb. ground beef
  • 1 cup pumpkin puree (canned or fresh made)
  • 29 oz. can tomato sauce
  • 30 oz. pinto beans (two 15 oz. cans, drained)
  • 2 cups water

Vegetables and Aromatics

  • 1 yellow onion (diced)
  • 1 red bell pepper (diced)
  • 1 orange bell pepper (diced)
  • 2 garlic cloves (minced)
  • 1 habanero pepper (minced, optional for heat)

Spices and Seasonings

  • 2 Tbsp. chili powder
  • 2 tsp. pumpkin spice
  • 1½ tsp. salt

Optional Toppings and Sides

  • Shredded cheddar cheese
  • Sliced green onion
  • Cornbread (pumpkin or regular)

Instructions

  1. Brown the Meat: Heat a large skillet over medium-high heat and add the ground beef. Brown the meat while crumbling it with a wooden spoon or spatula until fully cooked. Drain any excess fat before transferring the beef to the slow cooker.
  2. Add Ingredients to Slow Cooker: Into the slow cooker, add the pumpkin puree, tomato sauce, drained pinto beans, water, chili powder, pumpkin spice, salt, diced yellow onion, red and orange bell peppers, minced garlic, and optional minced habanero pepper. Stir well to combine all ingredients evenly.
  3. Cook the Chili: Cover the slow cooker and cook on HIGH for 4 hours or on LOW for 8 hours to allow flavors to meld and the chili to thicken.
  4. Serve: Once the cooking time is complete, stir the chili again. Serve hot topped with shredded cheddar cheese, sliced green onions, and your choice of cornbread.
  5. Stovetop Alternative – Brown Meat and Veggies: Place a large pot over medium-high heat and add ground beef, bell peppers, and onions. Crumble the beef as it browns and drain any excess fat after cooking.
  6. Stovetop Alternative – Combine and Simmer: Add the remaining ingredients to the pot, stir to combine, bring to a boil, then reduce the heat to low. Let the chili simmer for 30 minutes, stirring frequently to prevent sticking or burning.

Notes

  • For a spicier chili, include the minced habanero pepper; omit it for a milder dish.
  • Use canned pumpkin puree for convenience or homemade fresh pumpkin puree if preferred.
  • Drain pinto beans thoroughly to avoid excess liquid in the chili.
  • Serve with cornbread and toppings such as shredded cheddar and sliced green onions for added flavor.
  • Slow cooker times can be adjusted based on your schedule; low and slow cooking enhances flavor depth.
  • Leftovers can be refrigerated for up to 4 days or frozen for longer storage.

Keywords: pumpkin chili, slow cooker chili, fall recipes, pumpkin puree chili, ground beef chili, easy chili, comfort food

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