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Crockpot Pumpkin Chili Recipe: Easy, Cozy, and Flavorful

Crockpot Pumpkin Chili

A hearty slow-cooker chili made with pumpkin puree, ground turkey or beef, two kinds of beans, tomatoes, and cozy spices. It is an easy make-ahead dinner with rich flavor and a gently creamy texture.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 1/2 pounds Lean ground turkey or ground beef
  • 1 medium Medium yellow onion, diced
  • 1 medium Red bell pepper, diced
  • 3 cloves Garlic cloves, minced
  • 1 15-ounce can Pure pumpkin puree, not pumpkin pie filling
  • 1 28-ounce can Diced or crushed tomatoes with juices
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can Kidney or pinto beans, drained and rinsed
  • 1 4-ounce can Diced green chiles, optional
  • 1 cup Low-sodium chicken or vegetable broth
Seasonings
  • 2 tablespoons Chili powder
  • 2 teaspoons Ground cumin
  • 1 teaspoon Smoked or sweet paprika
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Cayenne pepper, optional
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Optional Toppings
  • As desired Shredded cheddar or Monterey Jack cheese
  • As desired Plain Greek yogurt or sour cream
  • As desired Sliced green onions
  • As desired Chopped cilantro
  • As desired Diced avocado
  • As desired Pumpkin seeds
  • As desired Lime wedges

Method
 

Step-by-Step
  1. Heat the olive oil in a skillet over medium-high heat. Add the ground turkey or beef and diced onion, breaking the meat into small pieces, and cook until no longer pink, about 6–8 minutes; drain excess fat if needed.
  2. Add the minced garlic and diced red bell pepper to the skillet. Cook for 2 minutes, stirring often, until the garlic is fragrant and the pepper begins to soften.
  3. Transfer the browned meat mixture to a 5- to 6-quart slow cooker. Add the pumpkin puree, tomatoes with their juices, black beans, kidney or pinto beans, green chiles, and broth.
  4. Add the chili powder, cumin, paprika, cinnamon, cayenne if using, salt, and black pepper. Stir thoroughly so the pumpkin and spices blend into the tomato mixture.
  5. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The chili is ready when the vegetables are tender and the flavors have melded.
  6. Taste the chili and adjust the salt, chili powder, or cayenne. Let it stand for 5–10 minutes before serving so it can thicken slightly, then add your favorite toppings.

Notes

For thicker chili, use only 1/2 cup broth or leave the lid slightly ajar during the final 20–30 minutes. For a vegetarian version, omit the meat and add an additional can of beans or 1 cup of corn. Store leftovers covered in the refrigerator and reheat gently.