Pumpkin in chili might sound unusual, but once you try it, you’ll understand why it’s become a fall favorite. A can of plain pumpkin melts into the sauce and makes the chili thicker, richer and a little velvety. It doesn’t taste like dessert at all. It just tastes like a really good, cozy bowl of chili.
This version uses ground beef, two kinds of beans and classic chili spices, and the slow cooker does the rest.
Why You’ll Love This Pumpkin Chili
- Thick and hearty. Pumpkin gives the chili body without any flour or cornstarch.
- Mild and family friendly. Rich flavor, gentle heat.
- A sneaky vegetable. Picky eaters never notice the pumpkin.
- Freezer friendly. Make a big batch for busy fall nights.
What You’ll Need
- Ground beef. Two pounds. Ground turkey works too.
- Onion and bell pepper. One of each, chopped.
- Garlic. Three cloves, minced.
- Beans. One can of kidney beans and one can of black beans, drained and rinsed.
- Tomatoes. One can of diced tomatoes and one can of tomato sauce.
- Pumpkin puree. One 15-ounce can of plain pumpkin, not pie filling.
- Broth. One cup of beef or chicken broth.
- Spices. Chili powder, cumin, smoked paprika, cinnamon (just a pinch), salt and pepper.
How to Make Crockpot Pumpkin Chili
1. Brown the beef. In a large skillet over medium-high heat, cook the beef with the onion and bell pepper, breaking it up, until no pink remains. Add the garlic for the last minute. Drain the fat.
2. Load the slow cooker. Transfer the beef to a 6-quart slow cooker. Add the beans, diced tomatoes, tomato sauce, pumpkin, broth and all the spices. Stir well.
3. Cook. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
4. Taste and adjust. Season with more salt or chili powder if needed.
5. Serve. Top with shredded cheddar, sour cream, green onions or roasted pumpkin seeds.
Tips for the Best Pumpkin Chili
- Use plain pumpkin. Pumpkin pie filling is sweetened and spiced and will make the chili taste like dessert.
- Brown the beef first. It adds deep flavor and keeps the chili from being greasy.
- Go easy on the cinnamon. A pinch adds warmth. More than that starts to taste sweet.
- Thin as needed. If it’s too thick, stir in a splash of broth.
Variations
- Turkey pumpkin chili: Use ground turkey and chicken broth.
- Spicier: Add a diced jalapeño or 1/2 teaspoon cayenne.
- Stovetop: Simmer everything in a Dutch oven, partly covered, for 45 minutes to 1 hour.
- Sweet potato: Add one diced sweet potato for more fall flavor.
Storage and Freezing
Fridge: Keeps in airtight containers for up to 4 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.
Reheating: Warm on the stove over medium heat with a splash of broth.
Frequently Asked Questions
Does pumpkin chili taste like pumpkin?
Not really. The pumpkin adds richness and thickness, with only a faint earthy sweetness.
Can I use fresh pumpkin?
Yes. Use 1 3/4 cups of smooth, cooked pumpkin puree.
What goes with pumpkin chili?
Cornbread, saltine crackers, a green salad or baked potatoes.
One pot, one cozy supper, and enough left over for lunch tomorrow.
Crockpot Pumpkin Chili
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Ingredients
- 2 lb ground beef
- 1 medium onion chopped
- 1 bell pepper chopped
- 3 cloves garlic minced
- 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 undrained
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) pumpkin puree not pie filling
- 1 cup beef broth
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1 1/2 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- Cook the beef, onion and pepper until no pink remains, adding the garlic at the end. Drain.
- Add the beef and all remaining ingredients to a 6-quart slow cooker and stir.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours.
- Adjust seasoning and serve with your favorite toppings.
