This slow cooker pumpkin chili recipe combines ground beef or turkey, pumpkin purée, tomatoes, black beans, kidney beans, peppers, onions, and warm chili spices in one cozy Crockpot meal. Brown the meat and vegetables first, stir everything together in the slow cooker, then cook for 5–6 hours on LOW or 2½–3 hours on HIGH for a thick, flavorful chili that serves 6–8 people.
Pumpkin gives this chili body, a velvety texture, and a gentle autumn flavor without making the pot taste like dessert. Each spoonful is savory, smoky, mildly spicy, and hearty, especially when finished with cheddar, sour cream, cilantro, avocado, green onions, and crunchy tortilla chips.
Jump to RecipeWhy You’ll Love This Recipe
This Crockpot pumpkin chili is the kind of dinner that makes the kitchen smell welcoming long before everyone sits down. It has the familiar comfort of classic chili, but pumpkin purée adds a smooth, rich texture and a subtle earthy note that pairs beautifully with cumin, paprika, oregano, and cinnamon.
The recipe is also practical. A quick skillet step builds flavor, while the slow cooker handles the long simmer, making this a useful choice for busy weekdays, autumn gatherings, and relaxed weekend meals.
If you enjoy bean-filled slow cooker dinners, you may also like our pork chili for the Crockpot, which brings a different savory profile to the same cozy category.
Ingredients You’ll Need
Gather the ingredients before you begin so the assembly goes quickly. The pumpkin should be plain canned pumpkin purée, with no sugar or pie spices added.
- Meat: Use one pound of ground beef for a classic hearty taste or ground turkey for a lighter option.
- Vegetables: Yellow onion, bell pepper, and garlic create the aromatic base.
- Tomato and pumpkin: Diced tomatoes, tomato sauce, and pumpkin purée provide moisture, color, and body.
- Beans: Black beans and kidney beans make the chili filling and add contrasting texture.
- Seasonings: Chili powder, cumin, paprika, salt, pepper, oregano, and optional cayenne provide savory warmth.
- Optional finishing note: A small amount of cinnamon adds a gentle warmth that complements the pumpkin without making the chili sweet.
Keep shredded cheese, sour cream or Greek yogurt, cilantro, green onions, avocado, and tortilla chips ready for serving. These toppings add coolness, freshness, creaminess, and crunch to every bowl.
For another pumpkin-forward dinner, compare this recipe with our turkey and pumpkin chili for a slightly different take on the same seasonal combination.
How to Make It Step-by-Step
Step 1: Heat the olive oil in a skillet over medium-high heat. Add the ground beef or turkey and cook, breaking it into small pieces with a wooden spoon, until browned; drain excess fat if needed.
Step 2: Add the diced onion and bell pepper to the skillet with the meat. Cook for about 3–4 minutes, stirring occasionally, until the vegetables begin to soften, then add the garlic and cook for 30 seconds.
Step 3: Transfer the skillet mixture to the slow cooker. Add the pumpkin purée, diced tomatoes with their juices, tomato sauce, drained and rinsed black beans, drained and rinsed kidney beans, and broth.
Step 4: Sprinkle in the chili powder, ground cumin, paprika, kosher salt, black pepper, dried oregano, optional cayenne, and optional cinnamon. Stir thoroughly until the pumpkin is blended into the tomato mixture and the seasonings are evenly dispersed.
Step 5: Cover the slow cooker and cook on LOW for 5–6 hours or HIGH for 2½–3 hours. The chili is ready when the vegetables are tender and the flavors have had time to blend.
Step 6: Taste carefully and adjust the salt, chili powder, or cayenne to suit your table. Let the finished chili rest for 10–15 minutes before ladling it into bowls and adding toppings.
How Pumpkin Changes the Chili
Pumpkin purée does not turn this dish into a sweet stew. Instead, it thickens the broth, rounds out the acidity of the tomatoes, and gives the chili a smooth texture that clings nicely to beans and meat.
The best result comes from using plain pumpkin purée rather than pumpkin pie filling. Pie filling contains sweeteners and spices that can push the recipe in a dessert-like direction and make the savory seasoning difficult to balance.
If your household enjoys pumpkin at the end of the meal too, save room for our easy no-bake pumpkin cheesecake.
Pro Tips for the Best Crockpot Chili
- Brown the meat first: This adds deeper flavor and gives the finished chili a less greasy texture. It also lets you drain excess fat before everything goes into the slow cooker.
- Do not rush the vegetables: The short skillet cook softens the onion and pepper slightly, so they blend into the chili instead of staying sharply raw.
- Control the thickness: Use the full one cup of broth for a looser chili, or use only 1/2 cup for a thicker result. You can add more broth near the end if needed.
- Balance the heat: Cayenne is optional, so leave it out for a mild family-style pot. Add extra chili powder or cayenne after cooking rather than making the whole batch too hot at the beginning.
- Rest before serving: A 10–15 minute rest gives the pumpkin and spices time to settle into the tomato base.
For a beef-centered slow cooker dinner with a different texture and presentation, try our slow cooker pot roast next.
Serving Ideas and Toppings
Serve the chili in warmed bowls with a generous handful of shredded cheddar or Monterey Jack. A spoonful of sour cream or Greek yogurt cools the spices and creates a creamy contrast against the warm, smoky broth.
For freshness, add chopped cilantro, sliced green onions, or diced avocado. Tortilla chips are ideal for scooping, while cornbread, crusty bread, or a simple green salad can turn the bowls into a fuller meal.
This recipe serves 6–8, so it works well for a family dinner or a casual gathering. Set out the toppings separately and let everyone build a bowl to their liking.
If you want a classic presentation with an extra edible serving vessel, see our ground beef chili served in a bread bowl.
Storage and Reheating
Cool leftover chili promptly and store it in a covered container in the refrigerator. The flavors often become even more blended overnight, making this an excellent make-ahead meal for lunch or dinner the next day.
Reheat the chili gently until hot, stirring occasionally. If it thickens more than you prefer after chilling, stir in a little extra broth near the end of reheating until it reaches your desired consistency.
When preparing the optional no-browning version, place the raw ground meat directly into the slow cooker and break it up thoroughly before cooking. Verify that the meat reaches 160°F for beef or 165°F for turkey before serving; browning first remains the preferred method for flavor and texture.
Slow Cooker Pumpkin Chili
Ingredients
Method
- Heat the olive oil in a skillet over medium-high heat. Brown the ground beef or turkey, breaking it into small pieces, and drain excess fat if necessary.
- Add the diced onion and bell pepper to the skillet and cook for 3–4 minutes, until they begin to soften. Add the minced garlic and cook for 30 seconds.
- Transfer the browned meat and softened vegetables to the slow cooker. Add the pumpkin purée, diced tomatoes with juices, tomato sauce, black beans, kidney beans, and broth.
- Add the chili powder, cumin, paprika, salt, black pepper, oregano, cayenne, and cinnamon. Stir thoroughly so the pumpkin and seasonings are evenly distributed.
- Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, until the vegetables are tender and the flavors have blended.
- Taste and adjust the salt, chili powder, or cayenne. Let the chili rest for 10–15 minutes, then serve with your favorite toppings.
Notes
Final Thoughts
This slow cooker pumpkin chili is a warm, satisfying way to bring seasonal flavor to an everyday dinner. The combination of tender meat, creamy pumpkin, hearty beans, bright tomatoes, and smoky spices creates a balanced chili that feels familiar while still offering something special.
Prepare the skillet ingredients, let the Crockpot do the work, and finish each bowl with your favorite toppings. Whether you choose beef or turkey, mild seasoning or extra cayenne, this recipe is built to be cozy, flexible, and generous enough for sharing.