If you’re searching for a cozy, slightly unexpected twist on classic chili, you’ll fall in love with this Slow Cooker Pumpkin Chili. This hearty bowl delivers all the comfort of your favorite chili, while the pumpkin adds a creamy, subtly sweet richness that blends beautifully with spices and savory beef. It’s a set-it-and-forget-it meal that welcomes everyone home with the aroma of simmering spices, making it the perfect recipe for busy weeknights, casual gatherings, or chilly fall afternoons.

Slow Cooker Pumpkin Chili Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how just a handful of humble pantry staples come together to create such a flavorful masterpiece. Each ingredient has its starring role—whether it’s adding depth, color, a gentle heat, or that magic autumn touch thanks to the pumpkin puree.

Ground beef (1 lb.): The main source of hearty flavor, giving the chili its classic, savory base.
Pumpkin puree (1 cup): Sneaks in velvety texture and a touch of nourishing sweetness—either canned or homemade will work perfectly.
Tomato sauce (29 oz. can): Lends a tangy depth that brings the ingredients together and gives the chili its ruby color.
Pinto beans (2 15-oz. cans, drained): Delivers creaminess and protein, turning the chili into a filling, satisfying meal.
Water (2 cups): Helps the chili stay hearty without getting too thick as it simmers away in the slow cooker.
Chili powder (2 Tbsp.): Infuses the chili with that familiar smokiness and gentle heat.
Pumpkin spice (2 tsp.): A secret weapon for a hint of warmth and aroma that surprises and delights.
Salt (1½ tsp.): Enhances every other flavor—taste and adjust as you see fit.
Yellow onion (1, diced): Adds a touch of sweetness and depth to the savory base.
Red bell pepper (1, diced): Offers brightness and crunch in every bite.
Orange bell pepper (1, diced): Adds a pop of color and subtle fruity flavor to balance the chili.
Garlic cloves (2, minced): Deepens the flavor, making every spoonful extra inviting.
Habanero pepper (1, minced, optional): For those who love it spicy, this is your ticket to a chili with kick—use as much or as little as you dare!

How to Make Slow Cooker Pumpkin Chili

Step 1: Brown the Beef

Start by browning your ground beef in a skillet over medium-high heat. Crumble it as it cooks, letting those savory notes develop a deep flavor. Once browned, be sure to drain the excess fat—this step is all about locking in flavor without greasiness. Add the cooked beef directly to your slow cooker, setting the stage for hearty chili magic.

Step 2: Add All the Goodness

Now it’s time to pile in all the rest of the goodness: pumpkin puree, tomato sauce, pinto beans, water, chili powder, pumpkin spice, salt, yellow onion, both bell peppers, and garlic. If you’re feeling adventurous, toss in that minced habanero pepper! Give everything a gentle but thorough stir, coating those veggies and beans with all the fragrant spices and pumpkin.

Step 3: Slow Cook to Perfection

Cover your slow cooker, set it to HIGH for 4 hours or LOW for 8 hours, and walk away! This is where the Slow Cooker Pumpkin Chili works its magic—the flavors meld, the beans soak in all the spices, and everything turns irresistibly rich and tempting. Let it gently simmer until the aroma fills your kitchen.

Step 4: Stir, Serve, and Enjoy

When your timer beeps and you’re greeted by the scent of chili, give everything one last hearty stir. Ladle the Slow Cooker Pumpkin Chili into bowls, add your favorite toppings, and sink into comfort food bliss!

How to Serve Slow Cooker Pumpkin Chili

Garnishes

Garnishing brings your Slow Cooker Pumpkin Chili to the next level. Try a sprinkle of shredded cheddar, sliced green onions for a fresh bite, or even a dollop of sour cream. Hot sauce, avocado, or a squeeze of lime are other crowd-pleasers.

Side Dishes

This chili pairs perfectly with all sorts of comforting sides—think warm cornbread (pumpkin or classic), a crusty baguette, or tortilla chips for crunch. A crisp green salad adds a fresh, light contrast to every rich, savory spoonful.

Creative Ways to Present

Serve Slow Cooker Pumpkin Chili in bread bowls for a showstopper dinner party, or try layering it over baked potatoes for an ultra-hearty weeknight meal. For potlucks, set up a chili bar with all your favorite toppings so everyone can customize their own bowl.

Make Ahead and Storage

Storing Leftovers

Let your Slow Cooker Pumpkin Chili cool to room temperature, then store it in airtight containers. It keeps happily in the fridge for up to four days, and the flavors somehow get even deeper and more wonderful overnight.

Freezing

This is a freezer superstar! Portion cooled chili into freezer-safe containers, leaving a little space for expansion. It’ll stay delicious for up to three months. Thaw overnight in the fridge or gently reheat from frozen over a low heat.

Reheating

Pop individual portions into the microwave for a quick warm-up, or reheat the whole batch on the stovetop over medium-low, stirring occasionally. Add a splash of water or broth if needed to bring back its perfect creamy consistency.

FAQs

Can I substitute ground turkey for the beef?

Absolutely! Ground turkey is an excellent swap and results in a lighter, yet still flavorful, Slow Cooker Pumpkin Chili. Just follow the same browning and seasoning instructions as you would with beef.

Is this recipe vegetarian-friendly?

You can easily make it vegetarian—just skip the meat and opt for soy crumbles or even extra beans. Bulk up the chili with vegetables like mushrooms, corn, or butternut squash for even more texture and nutrition.

How spicy will this chili be?

That depends on the habanero! If you use the full pepper, expect a good amount of heat. For milder chili, omit it altogether or swap in a dash of your favorite hot sauce at the end, to taste.

Can I cook this chili on the stovetop if I don’t have a slow cooker?

Yes! Brown the meat and veggies in a large pot, add the remaining ingredients, then simmer over low heat for about 30 minutes, stirring often. You’ll have Slow Cooker Pumpkin Chili magic in no time, even without the slow cooker.

What other beans can I use instead of pinto?

Black beans, kidney beans, or even garbanzo beans work beautifully in this chili. Don’t be afraid to mix and match your favorites—you’ll still get hearty, satisfying results!

Final Thoughts

If you’ve never tried Slow Cooker Pumpkin Chili, now’s your chance to shake things up and discover a new comfort food favorite. I promise, once you taste that velvety blend of pumpkin, beef, beans, and spice, you’ll want to add this recipe to your regular rotation. Give it a try—you’ll be hooked after the very first spoonful!