Slow Cooker Pumpkin Chili Recipe Easy Hearty Fall Dinner Idea

The first time I made slow cooker pumpkin chili, my kitchen smelled like pure autumn—warm spices, earthy pumpkin, and that cozy, savory goodness you get from a bubbling pot of chili. Honestly, it was one of those days where you just want to curl up in a blanket and let the slow cooker do the heavy lifting. You know, those chilly fall evenings when you crave something hearty but don’t want to fuss over the stove for hours? That’s exactly why I fell in love with this recipe.

I discovered pumpkin chili almost by accident. I had leftover pumpkin puree after baking a pie, and you know how it goes—I couldn’t bear the thought of letting it go to waste. So, I tossed it into my usual chili mix, crossed my fingers, and hoped for some magic. The result? A velvety, rich chili that’s both filling and surprisingly light. It’s become a staple for my family, especially when everyone’s tired after a long day and craving comfort food.

What makes slow cooker pumpkin chili special isn’t just the deep flavor—it’s also crazy easy. You just layer the ingredients, set it, and go about your day. No need to stand over a hot stove. Plus, it sneaks in extra nutrition thanks to the pumpkin (hello, vitamin A!). Whether you’re cooking for picky eaters, trying to sneak veggies into dinner, or just want a hearty fall meal, this slow cooker pumpkin chili delivers every time. I’ve tested and tweaked the recipe countless times, and I promise—if you love chili and autumn flavors, you’ll want this recipe in your rotation.

Why You’ll Love This Recipe

• Super Easy Preparation: Toss everything in your slow cooker and forget about it. Perfect for busy weekdays or lazy Sundays.
• Wholesome Ingredients: No weird additives—just pantry staples, fresh veggies, and a can of pumpkin puree.
• Perfect for Fall Gatherings: This is my go-to for potlucks, game days, and family dinners. It’s filling, crowd-pleasing, and everyone asks for seconds.
• Kid & Adult Approved: Even my skeptical nephew (who claims to hate pumpkin) loves this chili. The pumpkin blends right in for a subtle sweetness and creamy texture.
• Flavorful & Comforting: The blend of spices, tomato, beans, and pumpkin creates a deep, earthy flavor that feels like a hug in a bowl.

What sets this slow cooker pumpkin chili apart from other chili recipes? It’s that silky texture from the pumpkin and the way the spices mellow and blend over hours of slow cooking. Honestly, I used to think pumpkin was only for desserts until I tried it in chili. Now, I swear by it for adding body and subtle sweetness without overpowering the classic chili flavor. Plus, you can easily make it vegetarian or swap in ground turkey for a lighter twist.

There’s something about chili that just brings people together. This recipe has become my secret weapon for last-minute gatherings—I know it’ll turn out every time. Whether you’re looking for an easy fall dinner idea, a healthy comfort food, or just an excuse to use up that can of pumpkin, slow cooker pumpkin chili checks all the boxes. Make it once, and you’ll understand why it’s irresistible!

What Ingredients You Will Need

This slow cooker pumpkin chili uses everyday ingredients that work together to create a robust, comforting meal. Most are pantry staples, and you can swap or adjust a few based on what you have on hand. Here’s what you’ll need:

• For the Chili Base:
  • 1 lb (450 g) ground beef (or ground turkey for a lighter option)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 can (15 oz/425 g) pumpkin puree (not pumpkin pie filling)
  • 1 can (15 oz/425 g) diced tomatoes (fire-roasted recommended for extra flavor)
  • 1 can (15 oz/425 g) kidney beans, drained and rinsed
  • 1 can (15 oz/425 g) black beans, drained and rinsed
  • 1 cup (240 ml) low-sodium chicken or vegetable broth
• For the Seasoning:
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (adds a subtle smokiness)
  • 1/2 tsp ground cinnamon (trust me, it’s a game-changer!)
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper
  • Pinch of cayenne pepper (optional, for heat)
• For Serving (Optional):
  • Shredded cheese (cheddar or Monterey Jack)
  • Sliced green onions
  • Sour cream or plain Greek yogurt
  • Crushed tortilla chips
  • Fresh cilantro

I love using fire-roasted tomatoes for a smoky depth, but regular diced tomatoes work just fine. If you need a vegetarian version, just skip the ground beef and add an extra can of beans or some lentils. For a gluten-free option, double-check your broth and seasoning blends. And if you’re feeling adventurous, toss in a handful of corn or a diced jalapeño for extra kick!

As for the pumpkin puree, Libby’s is my go-to brand for consistent texture, but any pure pumpkin will do. If you only have homemade pumpkin puree, make sure it’s well-drained so your chili isn’t watery. Honestly, this recipe is forgiving—just use what you have and make it your own.

Equipment Needed

• 6-quart slow cooker (or larger for batch cooking)
• Large skillet (for browning meat)
• Wooden spoon or spatula
• Chef’s knife and cutting board
• Can opener
• Measuring cups and spoons
• Ladle (for serving)

If you don’t have a slow cooker, you can use a heavy Dutch oven and bake the chili at a low temp (around 275°F/135°C) for 2-3 hours. I’ve made this in both my basic Crock-Pot and my fancy programmable slow cooker—both work great, but the programmable one makes it easier to keep warm before serving.

Sharp knives make prepping veggies faster (and safer). For the skillet, cast iron works beautifully for browning meat, but any nonstick pan will do. When it comes to cleaning, I always soak the slow cooker insert right after serving—it makes cleanup much easier the next morning. And if you’re on a budget, thrift stores are goldmines for slow cookers and utensils!

Preparation Method

1. Brown the meat:
   
   Heat your large skillet over medium-high heat. Add 1 lb (450 g) ground beef (or turkey) and cook for about 5-7 minutes, breaking up the meat with a wooden spoon until browned. If you see excess fat, drain it off. Transfer the browned meat to your slow cooker.
2. Sauté the veggies:
   
   In the same skillet, add a splash of oil if needed. Toss in the diced onion, garlic, green bell pepper, and red bell pepper. Sauté for 3-4 minutes until the veggies start to soften and smell sweet. Scrape the veggies into the slow cooker with the meat.
3. Add the remaining ingredients:
   
   Pour in the pumpkin puree, diced tomatoes, both types of beans, and broth. Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, salt, black pepper, and cayenne (if using). Give everything a good stir so the pumpkin mixes evenly and the spices are well distributed. The mixture will be thick—don’t worry, it’ll loosen as it cooks.
4. Cook low and slow:
   
   Cover the slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. After about halfway through, give it a gentle stir and check the consistency. If it seems too thick, add a splash more broth. If it’s too thin, leave the lid off for the last hour to let it thicken.
5. Taste and adjust:
   
   Once the chili is done, taste for seasoning. Add a pinch more salt or chili powder if needed. If you want extra heat, stir in some hot sauce or more cayenne.
6. Serve and garnish:
   
   Ladle the slow cooker pumpkin chili into bowls. Top with shredded cheese, a dollop of sour cream, sliced green onions, crushed tortilla chips, and fresh cilantro—whatever you love! Serve hot, and enjoy that hearty, comforting flavor.

If your chili ends up watery, try mashing a few beans into the mixture to help thicken it. Sometimes, I’ll add a tablespoon of cornmeal near the end if I want a thicker texture. The pumpkin makes it creamy, so you rarely need to add flour or cornstarch. For extra efficiency, you can chop veggies the night before and refrigerate them—makes assembly super quick. Trust me, this method means less fuss and more flavor!

Cooking Tips & Techniques

Slow cooker pumpkin chili is pretty forgiving, but here are some tips I’ve learned after making it a dozen times:

• Browning the meat: Don’t skip this step! Browning adds tons of flavor and keeps the chili from getting greasy. If you’re short on time, you can add raw meat directly, but the taste isn’t quite the same.
• Layering ingredients: Always put the meat and veggies in first, then add beans, tomatoes, and pumpkin last. This helps everything cook evenly and prevents sticking.
• Spice balance: Start mild and adjust at the end. Chili powder varies in intensity, so taste before adding extra.
• Consistency checks: Chili should be thick and hearty, not soupy. If it’s too thin, remove the lid for the last 30 minutes. If it’s too thick, add a little broth or water.
• Flavor development: The pumpkin’s sweetness intensifies as it cooks. If you find the chili too sweet, add a splash of apple cider vinegar or a squeeze of lime juice at the end to balance things out.
• Multitasking tip: Chop all veggies and measure spices before you start. This makes assembly a breeze and keeps things organized.

When I first started making this chili, I added all the spices at once, thinking “more is better”—but it can get overwhelming. Now, I add half the chili powder up front and finish with the rest after tasting. Also, I once forgot to rinse the beans, and the chili tasted off—always rinse to avoid excess salt or weird flavors. If you’re cooking for a crowd, double the recipe and freeze half for later. The flavors get even better after a day in the fridge!

Variations & Adaptations

Pumpkin chili is flexible, so you can switch it up based on your needs, mood, or pantry situation. Here are some favorite twists:

• Vegetarian Version: Skip the meat and double the beans—try chickpeas, pinto beans, or lentils for extra protein. Add diced sweet potato for more texture.
• Spicy Southwest: Add a chopped jalapeño or poblano pepper, and swap regular tomatoes for fire-roasted. Stir in a can of corn or a dash of chipotle powder for a smoky kick.
• Low-Carb Adaptation: Use ground turkey, leave out the beans, and add extra veggies like zucchini or cauliflower. You can even throw in a handful of spinach at the end.
• Seasonal Twist: In late fall, I like to add diced butternut squash or chopped kale. For spring, fresh green onions and cilantro brighten things up.
• Allergen Substitutions: For dairy-free, skip the cheese and use coconut yogurt or avocado for topping. If you need gluten-free, just double-check your broth and spices.

Last winter, I tried adding maple syrup for a touch of sweetness and it was amazing—just a teaspoon gives a subtle richness. Honestly, once you’ve made slow cooker pumpkin chili a few times, you’ll start riffing with what you love. Don’t be afraid to experiment!

Serving & Storage Suggestions

Serve slow cooker pumpkin chili piping hot, right from the slow cooker. I love ladling it into deep bowls and topping with shredded cheese, green onions, and a dollop of sour cream (or Greek yogurt for a protein boost). Crushed tortilla chips add crunch, and a sprinkle of cilantro brings a fresh pop.

This chili pairs well with warm cornbread, crusty bread, or even a simple green salad. For drinks, think apple cider, iced tea, or a crisp lager if you’re feeling festive.

For storage, let the chili cool to room temp before transferring to airtight containers. It’ll keep in the fridge for up to 4 days, and you can freeze portions for 2-3 months. Just thaw overnight in the fridge and reheat gently on the stove or in the microwave. The flavor deepens over time, making leftovers even tastier!

If you plan to freeze, I recommend skipping toppings until you serve. And if you’re reheating in the microwave, add a splash of broth to loosen the texture. Honestly, I think chili is one of those dishes that tastes even better on day two.

Nutritional Information & Benefits

A typical serving (about 1 1/2 cups or 375 g) of slow cooker pumpkin chili contains around 320 calories, 18 g protein, 7 g fiber, and 8 g fat (assuming beef and regular toppings). The pumpkin boosts vitamin A and C, while beans add plant protein and fiber.

Pumpkin is low-calorie and packed with antioxidants, making this chili a smart choice for heart health and immunity. If you use turkey and skip the cheese, it becomes a lean, lower-fat meal.

It’s gluten-free as long as you use certified gluten-free broth and toppings. Beans are a common allergen for some, so swap for lentils if needed. Personally, I love that this chili fills you up without making you feel heavy—great for wellness-focused eating and keeping energy high on busy days.

Conclusion

Slow cooker pumpkin chili is my answer to chilly nights, busy schedules, and those moments when you just want comfort food without the fuss. It’s hearty, nourishing, and packed with flavor—plus, it’s so easy to customize for any dietary need or personal preference.

If you’ve never tried pumpkin in a savory dish, this recipe is the perfect place to start. I genuinely love how it brings people together and makes leftovers something to look forward to.

Give this recipe a shot, and let me know how you make it your own! Drop a comment, share your favorite toppings, or tag me with your slow cooker pumpkin chili photos. Trust me, you’ll want to make it again and again—so here’s to cozy bowls and happy hearts!

FAQs

Can I make slow cooker pumpkin chili vegetarian?

Absolutely! Just omit the meat and add extra beans, lentils, or diced sweet potatoes for more texture and protein.

Can I use fresh pumpkin instead of canned?

Yes, just roast and puree fresh pumpkin until smooth. Make sure to drain any excess water for the best chili texture.

How spicy is this chili?

It’s mildly spiced but you can easily adjust the heat by adding more cayenne or chopped jalapeños. Taste as you go!

Can I freeze leftovers?

Definitely. Cool the chili first, then transfer to freezer containers. It keeps well for up to three months and reheats beautifully.

What’s the best way to reheat pumpkin chili?

Warm gently on the stove over medium heat or microwave individual servings. Add a splash of broth or water if needed to loosen it up.

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