Slow Cooker Pumpkin Chili Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://thefoodrecipe.com/slow-cooker-pumpkin-chili-recipe/
