Cooked in the slow cooker all day, this Pumpkin Chili recipe brings the flavors of fall to your table by adding in pumpkin and a hint of cinnamon and spices. It is the perfect dinner for a busy night!
I love a good slow cooker chili! This pumpkin version is amazing, but if you want something more traditional, my Crock Pot Chili is always a hit!
I have never been one to only make sweet treats with pumpkin. I am a squash lover, and will be making recipes with squash all fall and winter long!
This Pumpkin Chili recipe never fails me. It’s easy, it’s comforting, and it’s the perfect way to change things up from your normal chili. The pumpkin gives it some depth, and the spices really bring it alive and make it feel like fall in a bowl!
How to Make Pumpkin Chili
It doesn’t get easier than this recipe! Just a few minutes of prep, and into the slow cooker it goes!
1 – Start by browning your ground beef, then adding in the onion and pepper to soften as well. If you have any fat, you can drain that off after they have cooked.
2 – Stir the ground beef mixture along with all of your other ingredients into a large slow cooker. I have a 6 quart cooker similar to this slow cooker (aff link) and it has plenty of room.
3 – Cook this mixture on high for 3-4 hours or on low for 7-8 hours.
4 – Serve the pumpkin chili topped with all of your favorite chili toppings!
Tips and Tricks
- This is a pretty low calorie chili, but feel free to sub in ground turkey to save a few extra calories.
- If you like a thinner chili, you can add in some beef broth or extra tomato sauce. I like it thick, though, and this chili stays pretty thick.
- The cinnamon brings in a warm, fall vibe. It’s not for everyone, though. If you are worried about the flavor being overpowering, start with only 1/4 teaspoon instead of 1/2.
- You can also add in more chili powder to up the heat. I like it spicy, so I will often add more chili powder and more hot sauce.
- This chili, like other chilis, gets better as it cooks, so I will often serve this on a night when people are in and out all night so that they can grab some when they are home.
- Some of my favorite toppings are cheese, sour cream, avocados and tortilla strips. But you can really top this with anything you would top your regular chili with!
- Leftovers are amazing, and it freezes very well, as well.
More Chili Recipes
Butternut Squash Chili with Beef
White Bean Chicken Chili
Flatlander Chili
White Turkey Chili
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Pumpkin Chili
Ingredients
- 1/2 lb ground beef
- 1/2 medium onion chopped
- 1/2 red bell pepper chopped
- 1 15.25 oz can black beans, drained and rinsed
- 1 14.5 oz can diced tomatoes, undrained
- 1 8 oz can tomato sauce
- 1 cup pumpkin puree homemade or canned
- 1 teaspoon chili powder – or more to taste
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- Few drops of hot sauce
- Salt and pepper to taste
Instructions
- In a medium saute pan, brown the ground beef. Add the onions and bell pepper and cook until the onions are translucent.
- Pour the ground beef mixture into a slow cooker. Add the beans, diced tomatoes, tomato sauce, pumpkin puree, chili powder, cumin, cinnamon, hot sauce and salt and pepper. Stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips.
Keri says
Any idea if it would work as a freezer meal?
Donna says
I took this to a Halloween party/chili contest. It came in third! I needed a mild chili and this was the mildest I’ve had. I didn’t have red pepper so I substituted green. Thanks! I had never put pumpkin in my chili but I will definitely make this again. My husband and I both liked it and we can never agree on chilis.
Deborah says
So awesome!! Thank you!
Catherine says
Can you clarify – I assume the diced tomatoes and black beans are undrained?
Deborah says
Sorry about that! The tomatoes are undrained and the beans are drained and rinsed. I will be fixing the recipe to clarify.