Introduction

Slow Cooker Pumpkin Chili is a comforting twist on classic chili, blending hearty ground beef and beans with the subtle sweetness of pumpkin puree. This easy, flavorful dish is perfect for chilly days and can be left to simmer gently in your slow cooker.

Slow Cooker Pumpkin Chili Recipe - Recipe Image

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 for heat)
shredded cheddar (for topping)
sliced green onion (for topping)
cornbread (pumpkin or regular, for serving)

Instructions

Step 1: Brown the ground beef in a large skillet over medium-high heat, crumbling it as it cooks. Once browned, drain any excess fat and transfer the beef to your slow cooker.
Step 2: Add pumpkin puree, tomato sauce, drained pinto beans, water, chili powder, pumpkin spice, salt, diced onion, diced red and orange bell peppers, minced garlic, and the minced habanero pepper (if using) to the slow cooker. Stir well to combine.
Step 3: Cover and cook on HIGH for 4 hours or on LOW for 8 hours, allowing flavors to meld and ingredients to soften.
Step 4: When cooking is complete, stir the chili and serve with shredded cheddar, sliced green onions, and warm cornbread on the side.
Step 5 (Optional Stove-Top Method): In a large pot over medium-high heat, cook the ground beef, bell peppers, and onion together, crumbling the beef. Drain fat once the meat is browned.
Step 6 (Optional Stove-Top Method): Add the remaining ingredients and stir. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, stirring frequently to prevent burning.

Tips & Variations

For a vegetarian version, substitute ground beef with textured vegetable protein or extra beans.
If you prefer less heat, omit the habanero or replace it with a milder chili pepper.
Add a splash of lime juice or a dollop of sour cream for extra brightness when serving.
Using fresh pumpkin puree gives a richer flavor, but canned works perfectly well and is convenient.

Storage

Store any leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating. The chili also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of pinto?

Yes, black beans, kidney beans, or a mix of your favorite beans work well and add different textures and flavors to the chili.

Is it necessary to brown the beef before adding it to the slow cooker?

Browning the beef helps develop deeper flavor and improves the chili’s texture by removing excess fat, but you can skip this step if short on time. Just note that the flavor may be milder.

Slow Cooker Pumpkin Chili Recipe

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★★★★★

4.7 from 129 reviews

This Slow Cooker Pumpkin Chili combines hearty ground beef, creamy pumpkin puree, and a blend of spices to create a comforting and flavorful chili perfect for cooler months. Enhanced with colorful bell peppers, pinto beans, and a subtle pumpkin spice touch, this chili offers a delicious twist on a classic dish. Prepared mainly in a slow cooker for easy, hands-off cooking, it’s ideal for cozy dinners served with cheddar, green onions, and cornbread.

Author: Marco
Prep Time: 15 minutes
Cook Time: 4 hours (slow cooker HIGH) or 8 hours (slow cooker LOW)
Total Time: 4 hours 15 minutes (using slow cooker HIGH)
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
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!)

Toppings and Sides

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

Instructions

Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and crumble it with a wooden spoon or spatula while cooking until fully browned. Drain off any excess fat to keep the chili from becoming greasy. Transfer the browned beef to your slow cooker.
Add chili ingredients: Into the slow cooker, add the pumpkin puree, tomato sauce, drained pinto beans, water, chili powder, pumpkin spice, salt, diced yellow onion, diced red and orange bell peppers, minced garlic, and if desired, the minced habanero pepper for spiciness. Stir everything together thoroughly to combine the flavors.
Cook the chili: Cover the slow cooker and cook on HIGH for 4 hours, or on LOW for 8 hours. This slow cooking allows the flavors to meld beautifully and the pumpkin to thicken the chili, creating a rich texture.
Finish and serve: After the cooking time is complete, give the chili a good stir. Serve hot, topped with shredded cheddar cheese and sliced green onions. Accompany with warm cornbread for a complete, comforting meal.
Optional stove-top method: In a large pot over medium-high heat, add the ground beef, diced bell peppers, and onions. Brown the beef while crumbling it with a wooden spoon. Drain off any fat. Add all remaining ingredients and stir well. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, stirring frequently to prevent sticking or burning.

Notes

You can adjust the spiciness by omitting or including the habanero pepper based on preference.
Using canned pumpkin puree is convenient, but fresh pumpkin puree can add a more vibrant flavor.
This chili freezes well. Store leftovers in airtight containers for up to 3 months.
For a vegetarian version, substitute ground beef with textured vegetable protein or additional beans and omit cheese if vegan.
Cornbread adds a classic Southern touch and balances the chili’s flavors with a slight sweetness.

Keywords: pumpkin chili, slow cooker chili, ground beef chili, pumpkin recipe, fall chili, hearty dinner, easy chili recipe