Hearty Crock Pot Pumpkin Chili: A Fall Favorite (Print Version)
Make this comforting Crock Pot Pumpkin Chili! A simple, flavorful twist on a classic, perfect for chilly evenings. Easy prep, warm spices.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 360 Minutes minutes
Total Time: 380 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based
# Ingredients:
→ Main Ingredients
01 -
1 tbsp olive oil
02 -
1.5 lbs ground beef (80/20)
03 -
1 large onion, diced
04 -
4 cloves garlic, minced
05 -
2 (14.5 oz) cans diced tomatoes, undrained
06 -
1 (15 oz) can black beans, rinsed and drained
07 -
1 (15 oz) can kidney beans, rinsed and drained
08 -
1 (15 oz) can pumpkin puree (unsweetened)
09 -
2 cups beef broth
→ Flavor Boosters
10 -
2 tbsp chili powder
11 -
1 tbsp ground cumin
12 -
1 tsp smoked paprika
13 -
1 tsp dried oregano
14 -
1 tsp unsweetened cocoa powder
15 -
1 tsp brown sugar
16 -
Salt and freshly ground black pepper, to taste
→ Garnish & Toppings
17 -
Shredded cheddar cheese
18 -
Sour cream or Greek yogurt
19 -
Fresh cilantro, chopped
20 -
Sliced jalapeños (optional)
→ Optional Extras
21 -
1/2 cup frozen corn
22 -
1/4 tsp chipotle powder for extra kick
# Instructions:
01 -
First things first, grab your biggest skillet and brown the ground beef over medium-high heat. Break it up with a spoon, you know the drill. Once it’s all browned up, drain off that excess fat – seriously, don't skip this! Then, toss in your diced onion and minced garlic. Sauté them until they’re soft and fragrant, maybe 5-7 minutes. The smell alone starts building the anticipation for this Crock Pot Pumpkin Chili, honestly!
02 -
Now for the easy part! Transfer that beautiful browned beef, onion, and garlic mixture into your slow cooker. Add in the drained and rinsed black beans and kidney beans. This is where I always remind myself to double-check if I actually rinsed them this time. I once just dumped them in, and the chili got kinda thick and cloudy. Learn from my oops moment!
03 -
Next, pour in the canned diced tomatoes – don’t drain them, we want all that tomato goodness! Then, add the star of the show: the pumpkin puree. Make sure it's unsweetened, okay? And then the beef broth. Give it all a good stir with a wooden spoon until everything is nicely combined. It should start looking like chili already, but with that lovely orange hue from the pumpkin! This Crock Pot Pumpkin Chili is really coming together.
04 -
Time for the flavor! Sprinkle in the chili powder, cumin, smoked paprika, and dried oregano. And don't forget my little secret: that unsweetened cocoa powder. Add a teaspoon of brown sugar too, it just balances everything out. Stir it all together one more time. You should start smelling those amazing chili spices mingling with the subtle sweetness of the pumpkin. It's a scent that just screams "comfort."
05 -
Pop the lid on your slow cooker. Now, choose your adventure: cook on low for 6-8 hours or on high for 3-4 hours. Honestly, I usually go low and slow if I’m home all day; the flavors just develop so much more deeply. But if you’re in a pinch, high works perfectly fine. Just let your Crock Pot Pumpkin Chili do its thing, no peeking allowed for the first few hours!
06 -
Once the cooking time is up, give your Crock Pot Pumpkin Chili a taste. This is your moment to shine! Does it need more salt? A little more heat? A dash of black pepper? Adjust to your liking. I often find I add a little more chili powder or a pinch of cayenne here. Ladle it into bowls, and get ready for a truly satisfying meal. It’s got that perfect balance of savory and subtly sweet, with a hearty texture.
# Notes:
01 -
Don't skimp on browning the beef for maximum flavor; I learned that the hard way.
02 -
This Crock Pot Pumpkin Chili tastes even better the next day, which is a total win for leftovers!
03 -
I tried sweet potato instead of pumpkin once, it was different but good, a nice alternative.
04 -
A dollop of sour cream and fresh cilantro makes all the difference in presentation and taste.
# Tools You'll Need:
01 -
Slow cooker
02 -
large skillet
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g