Slow Cooker Pumpkin Chili Recipe Perfect for Cozy Fall Nights

The aroma of warm spices and simmering pumpkin chili fills the air, instantly transporting you to a crisp fall evening. This Slow Cooker Pumpkin Chili recipe is my go-to dish for those cozy nights when all you want is a hearty, comforting meal without spending hours in the kitchen. Packed with wholesome ingredients and bold flavors, this recipe is the ultimate fall favorite that will leave your family and guests asking for seconds!

I discovered this gem a few years ago during a chilly autumn weekend when I was craving something hearty but unique. Traditional chili is great, but adding pumpkin not only enhances the flavor but also sneaks in extra nutrition. Plus, the slow cooker does most of the work, making it perfect for busy schedules. Trust me, once you try this recipe, it’ll become a regular part of your fall rotation!

Why You’ll Love This Recipe

• Easy to Make: Throw everything into your slow cooker and let it work its magic while you enjoy your day.
• Wholesome Ingredients: Made with pantry staples and fresh produce, this chili is as nourishing as it is delicious.
• Perfect for Fall: The pumpkin adds a seasonal twist that’s ideal for cozy dinners or game days.
• Great for Meal Prep: Make a big batch and enjoy leftovers that taste even better the next day.
• Kid-Friendly: The mild sweetness of the pumpkin balances the spices, making it a hit with little ones.
• Customizable: Whether you love your chili spicy or mild, thick or soupy, this recipe can adapt to your taste.

What sets this recipe apart is the balance of flavors—earthy pumpkin, smoky spices, and the satisfying richness of slow-cooked beans and meat. It’s the kind of meal that warms you from the inside out, perfect for those crisp autumn evenings.

What Ingredients You Will Need

This Slow Cooker Pumpkin Chili uses a mix of fresh and pantry-friendly ingredients to create a comforting bowl of goodness. Here’s what you’ll need:

• Ground beef or turkey: Choose your favorite protein for the base. Turkey is great for a leaner option.
• Yellow onion: Finely chopped for that foundational flavor.
• Garlic: Minced or pressed for a fragrant, savory kick.
• Canned pumpkin puree: Adds creaminess and a subtle sweetness. (Make sure it’s not pumpkin pie filling!)
• Crushed tomatoes: For a hearty texture and tangy flavor.
• Black beans: Drained and rinsed for added protein and fiber.
• Kidney beans: Another bean variety to round out the chili.
• Chicken or vegetable broth: Helps thin the chili to your desired consistency.
• Chili powder: For that classic smoky spice.
• Ground cumin: Adds earthy depth to the flavor profile.
• Paprika: Smoky or sweet, depending on your preference.
• Salt and pepper: To taste.
• Cinnamon: A pinch to complement the pumpkin and enhance the fall vibes.
• Optional toppings: Shredded cheese, sour cream, diced avocado, fresh cilantro, or tortilla chips.

If you’re missing an ingredient, don’t worry—this recipe is super forgiving. You can swap beans, use ground chicken, or even add a dash of hot sauce for extra heat!

Equipment Needed

To make this Slow Cooker Pumpkin Chili, you’ll need:

• Slow cooker: The star of the show! Any size between 4-6 quarts will work.
• Large skillet: For browning the meat and sautéing onions and garlic.
• Cutting board and knife: For prepping veggies and garlic.
• Wooden spoon or spatula: For stirring while cooking.
• Ladle: Makes serving the chili so much easier.

If you don’t have a slow cooker, you can adapt this recipe for stovetop cooking—just simmer everything on low heat for a few hours.

Preparation Method

Follow these simple steps to make your Slow Cooker Pumpkin Chili:

1. Heat a large skillet over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat.
2. Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until fragrant and softened.
3. Transfer the cooked meat mixture to your slow cooker.
4. Add the pumpkin puree, crushed tomatoes, black beans, kidney beans, and broth to the slow cooker. Stir everything to combine.
5. Sprinkle in the chili powder, cumin, paprika, salt, pepper, and cinnamon. Stir well to evenly distribute the spices.
6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if you’re around.
7. Once the chili is done, taste and adjust seasoning as needed. If you like a thicker chili, let it cook uncovered for an additional 20-30 minutes.
8. Serve hot with your favorite toppings, and enjoy!

The slow cooker makes this recipe practically foolproof, but keep an eye on the consistency. Add more broth if it’s too thick or let it simmer longer if it’s too soupy.

Cooking Tips & Techniques

• Brown Your Meat: Don’t skip this step! It adds depth to the flavor and prevents the chili from feeling greasy.
• Use Fresh Spices: If your chili powder or cumin has been sitting in the pantry for years, it’s time for a refresh—your chili will thank you.
• Customize the Heat: Add diced jalapeños or a dash of hot sauce if you like it spicy.
• Let It Simmer: The longer this chili cooks, the better the flavors meld together. Patience is key!
• Don’t Skimp on Toppings: The right toppings—like a dollop of sour cream or a handful of shredded cheese—can take this chili to the next level.

One tip I love: Make this chili a day ahead. The flavors deepen overnight, and reheated chili is always a treat!

Variations & Adaptations

• Vegetarian Option: Skip the meat and double the beans. You can also add diced sweet potatoes or butternut squash for extra texture.
• Gluten-Free: This recipe is naturally gluten-free, but double-check your broth and toppings to ensure no hidden gluten.
• Spicy Kick: Add cayenne pepper, diced jalapeños, or your favorite hot sauce for extra heat.
• Seasonal Twist: Swap pumpkin puree for mashed sweet potatoes or roasted squash for a slightly different flavor profile.
• Stovetop Method: Simmer everything in a large pot over low heat for 2-3 hours, stirring occasionally.

Personally, I love adding a splash of apple cider to the broth for a subtle tang—it’s a game-changer!

Serving & Storage Suggestions

This Slow Cooker Pumpkin Chili is best served hot with your favorite toppings. Here are some serving and storage tips:

• Serving Temperature: Serve warm straight from the slow cooker.
• Toppings: Shredded cheese, sour cream, diced avocado, fresh cilantro, sliced green onions, or crushed tortilla chips.
• Side Pairings: Pair with cornbread, a fresh green salad, or even a baked potato.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze individual portions in freezer-safe containers for up to 3 months.
• Reheating: Microwave or warm on the stovetop over low heat, adding a splash of broth if needed.

The flavors deepen over time, making this chili even better the next day!

Nutritional Information & Benefits

Here’s a rough estimate of the nutritional breakdown per serving:

• Calories: 300-350 (depends on toppings and protein choice)
• Protein: 20-25g
• Fiber: 8-10g
• Carbs: 30-35g
• Fat: 10-15g

The pumpkin adds a boost of vitamin A and fiber, while the beans offer plant-based protein and essential nutrients. It’s a balanced, hearty meal that’s perfect for busy fall days.

Conclusion

This Slow Cooker Pumpkin Chili is the ultimate comfort food for fall. It’s easy, flavorful, and packed with wholesome ingredients that make you feel good with every bite. Whether you’re feeding a crowd or meal prepping for the week, this recipe is a keeper.

Give it a try and make it your own—add extra spice, tweak the toppings, or even swap out the protein. I’d love to hear how you customize it! Drop a comment below to share your favorite adaptations or tag me on social media with a photo of your pumpkin chili creation.

So grab your slow cooker, cozy up, and let this chili warm your soul. Happy cooking!

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Roast and puree fresh pumpkin for a similar texture and flavor. Just ensure it’s smooth before adding it to the chili.

Can I make this chili spicy?

Absolutely! Add diced jalapeños, cayenne pepper, or your favorite hot sauce to increase the heat.

Can I freeze leftovers?

Yes, this chili freezes beautifully. Store it in airtight containers for up to 3 months.

What can I serve with pumpkin chili?

Cornbread, a green salad, or baked potatoes pair wonderfully with this chili.

Can I use a different type of bean?

Of course! Pinto beans or chickpeas are great alternatives if you don’t have black or kidney beans.

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