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