Name: Crockpot Pumpkin Chili
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb ground beef; 1 can (15 oz) pumpkin puree; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 1 can (14.5 oz) diced tomatoes; 1 medium onion, chopped; 3 cloves garlic, minced; 2 tablespoon chili powder; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; Salt and pepper to taste; 2 cups beef or vegetable broth; 1 tablespoon olive oil

Hey y'all! As the leaves turn and sweater weather rolls in, nothing beats the cozy aroma of a hearty chili simmering all day. This Crockpot Pumpkin Chili is not only packed with savory, warming spices, but the puree gives it a velvety texture and a subtle sweetness that's perfect for game days, weeknights, or meal prep. It's a one-pot wonder that brings everyone back for seconds—let's get cooking!

Why You'll Love This Crockpot Pumpkin Chili

Super simple, no-fuss slow cooker recipe—just dump, stir, and go!
Nutrient-rich pumpkin adds creaminess, flavor, and vitamins.
Perfect for meal prep, leftovers taste even better the next day.
Easily customizable: make it vegetarian, spicy, or mild.
Freezer-friendly and great for feeding a crowd.

Ingredients for Crockpot Pumpkin Chili

1 lb (450 g) ground beef or ground turkey
1 medium yellow onion, diced
4 cloves garlic, minced
1 red bell pepper, chopped
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can kidney beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
1 cup (240 ml) chicken or vegetable broth
2 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt (more to taste)
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional, for heat)
1 tablespoon olive oil
Optional toppings: shredded cheese, sour cream, green onions, cilantro

How to Make Crockpot Pumpkin Chili

Step 1: Brown the Meat and Saute Aromatics

Heat olive oil in a large skillet over medium heat. Add ground beef (or turkey) and break apart as it browns for about 5-7 minutes. Add diced onion, garlic, and bell pepper; sauté for 3-4 minutes until softened. Drain excess fat.

Step 2: Assemble Ingredients in Your Slow Cooker

Add the cooked meat and veggies to your Crockpot. Pour in the pumpkin puree, black beans, kidney beans, diced tomatoes, and broth. Sprinkle on chili powder, cumin, paprika, salt, black pepper, and cayenne (if using). Stir until well combined.

Step 3: Slow Cook to Perfection

Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Taste and adjust seasoning as needed before serving. Serve hot with your favorite toppings.

Notes & Tips for Crockpot Pumpkin Chili

For extra flavor, toast your spices in the skillet with onions and garlic for 1 minute. See more on toasting spices at The Kitchn.
If pressed for time, you can skip pre-cooking the meat and toss everything into the crockpot, but browning first gives richer flavor.
Pumpkin is a fantastic source of Vitamin A and fiber; learn more about its nutritional benefits from Healthline.

Variations on Crockpot Pumpkin Chili

Vegetarian: Replace the ground meat with 1 more can of beans (white or pinto) and use vegetable broth.
Spicy: Add a diced jalapeño and an extra ¼ teaspoon of cayenne pepper.
Chicken Pumpkin Chili: Substitute ground chicken for beef or turkey for lighter flavor.

Required Equipment for Crockpot Pumpkin Chili

Large skillet or sauté pan
6-quart Crockpot/slow cooker
Chef's knife and cutting board
Wooden spoon or spatula
Can opener

Storage Instructions for Crockpot Pumpkin Chili

Let chili cool to room temperature, then store in airtight containers in the refrigerator for up to 4 days. To freeze, portion chili into freezer-safe bags or containers and store for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or microwave.

Serving Suggestions for Crockpot Pumpkin Chili

Serve with warm cornbread, crusty artisan bread, or over cooked rice for extra heartiness.
Top with shredded cheese, a dollop of sour cream, or sliced avocado.
Pair with a crisp fall salad or garlic-roasted veggies for a balanced meal.

Pro Tips for the Best Crockpot Pumpkin Chili

Let the chili rest for 15-20 minutes after cooking to allow flavors to meld—this seriously enhances the taste. More tips on resting chili at Bon Appétit.
Use fire-roasted diced tomatoes for a slightly smoky, deeper flavor profile.
Double the batch and freeze half; future you will thank you on a busy night!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin puree?: Absolutely! Roast and puree your own pumpkin for a homemade touch—just be sure it's unsweetened and smooth.
Is Crockpot Pumpkin Chili gluten-free?: Yes, as long as your broth and canned ingredients are confirmed gluten-free, this recipe is naturally gluten-free.
Can I prep Crockpot Pumpkin Chili the night before?: Totally! Assemble everything in the crock, cover, and refrigerate overnight. In the morning, pop it into the slow cooker and start cooking.

Prep Time: 15 minutes
Cook Time: 6-8 hours (LOW) or 3-4 hours (HIGH)
Total Time: 6 hours 15 minutes - 8 hours 15 minutes
Servings: 6

Crockpot Pumpkin Chili