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Slow Cooker Pumpkin Chili Recipe: Cozy Crockpot Comfort Food

Slow Cooker Pumpkin Chili

A hearty Crockpot chili made with ground beef or turkey, pumpkin purée, two kinds of beans, tomatoes, peppers, and warming spices. It is an easy make-ahead dinner for cool evenings, game days, and casual gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 1 tablespoon Olive oil, if browning meat
  • 1 pound Ground beef or ground turkey
  • 1 medium Medium yellow onion, diced
  • 1 medium Medium bell pepper, diced
  • 3 cloves Garlic cloves, minced
Canned Ingredients
  • 1 15-ounce can Plain pumpkin purée, not pumpkin pie filling
  • 1 14–15-ounce can Diced tomatoes with juices
  • 1 8-ounce can Tomato sauce
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 15-ounce can Kidney beans, drained and rinsed
Liquid and Seasonings
  • 1 cup Low-sodium chicken or vegetable broth
  • 2 tablespoons Chili powder
  • 1 tablespoon Ground cumin
  • 1 teaspoon Smoked paprika or regular paprika
  • 1 teaspoon Kosher salt, plus more to taste
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Dried oregano
  • 1/4 teaspoon Cayenne pepper, optional
  • 1/4 teaspoon Ground cinnamon, optional
Toppings
  • As desired Shredded cheddar or Monterey Jack, sour cream or Greek yogurt, chopped cilantro, sliced green onions, diced avocado, and tortilla chips

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. Add the chili powder, cumin, paprika, salt, black pepper, oregano, cayenne, and cinnamon. Stir thoroughly so the pumpkin and seasonings are evenly distributed.
  5. 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.
  6. Taste and adjust the salt, chili powder, or cayenne. Let the chili rest for 10–15 minutes, then serve with your favorite toppings.

Notes

Use plain pumpkin purée, never pumpkin pie filling. For thicker chili, use only 1/2 cup broth; for a thinner consistency, add extra broth near the end. Browning the meat provides better flavor and a less greasy texture. Refrigerate leftovers promptly and reheat gently until hot.