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Cozy Crockpot Pumpkin Chili – Easy Fall Dinner Recipe

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This cozy crockpot pumpkin chili is a hearty, savory fall dinner that surprises everyone. The pumpkin adds a velvety body and subtle earthiness, making it thicker and richer than traditional chili.

Ingredients

Scale
  • 1 pound ground beef (85/20 works well; drain excess fat after browning)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (15 ounces) diced tomatoes, undrained (fire-roasted if available)
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 cup low-sodium chicken or vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Shredded cheddar cheese (for topping, optional)
  • Sour cream or Greek yogurt (for topping, optional)
  • Fresh cilantro, chopped (for topping, optional)
  • Diced avocado (for topping, optional)
  • Sliced jalapeños (for topping, optional)

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned all the way through—about 6 to 8 minutes. Drain off the excess fat, leaving about a tablespoon in the pan for flavor. Transfer the beef to the slow cooker.
  2. Sauté the aromatics: In the same skillet, add the diced onion and cook for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds more until fragrant. Scrape everything into the slow cooker with the beef.
  3. Add the canned goods: Open the pumpkin puree, diced tomatoes, tomato sauce, black beans, and kidney beans. Add them all to the slow cooker. Do not drain the tomatoes—the liquid helps build the broth. Make sure the beans are drained and rinsed well to remove excess sodium and starch.
  4. Pour in the broth: Add 1 cup of low-sodium chicken or vegetable broth. This gives the chili enough liquid to simmer without becoming soup. If you prefer a thicker chili, start with 3/4 cup and add more later if needed.
  5. Season generously: Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if using. Stir everything together until the pumpkin is fully incorporated and no white streaks remain. The chili should look deep orange-red at this point.
  6. Cook low and slow: Cover the slow cooker and set it to low for 6 to 8 hours or high for 3 to 4 hours. I prefer low for the full 8 hours—the flavors meld together better and the pumpkin integrates fully without separating.
  7. Taste and adjust: About 30 minutes before serving, give the chili a stir and taste it. This is the moment to add more salt, a pinch more cumin, or a splash of broth if it has thickened too much. Everyone’s palate is different, so trust your instincts here.
  8. Serve with toppings: Ladle the chili into bowls and let everyone customize their own. A sprinkle of cheddar, a dollop of sour cream, and some fresh cilantro turn this into a meal that feels special without extra effort.

Notes

Always brown the meat first for depth of flavor. For a thicker chili, leave the lid off for the last 30 minutes. For a thinner chili, add extra broth. The chili can be made vegetarian by swapping ground beef for plant-based crumble and using vegetable broth. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: pumpkin chili, crockpot chili, slow cooker chili, fall dinner, easy chili recipe, pumpkin recipe, comfort food

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