Crockpot Pumpkin Chili – Cozy, Savory, and Surprisingly Simple

Nothing says comfort like a warm bowl of chili, and this Crockpot Pumpkin Chili is the kind you’ll keep coming back to. It’s hearty, flavorful, and the pumpkin adds a silky texture without making it taste like dessert. Think classic chili, just deeper and richer.

Everything goes into the slow cooker, and dinner basically makes itself. It’s ideal for game day, weeknights, or anytime you want something cozy with very little effort.

What Makes This Recipe So Good

• Effortless cooking: Let the slow cooker do the work. Minimal prep, big payoff.
• Balanced flavor: Pumpkin brings a mellow sweetness that softens the tomatoes and spices, making the chili full and round without being heavy.
• Protein-packed: Ground meat and beans make it filling and satisfying.
• Great for leftovers: The flavor gets even better the next day, and it freezes well.
• Customizable heat: Keep it mild for the family or add kick for spice lovers.

Shopping List

• Ground meat: 1 to 1.5 pounds (beef, turkey, or chicken)
• Onion: 1 large, diced
• Bell pepper: 1, diced (any color)
• Garlic: 3–4 cloves, minced
• Canned pumpkin puree: 1 can (15 ounces), not pumpkin pie filling
• Crushed or diced tomatoes: 1 can (28 ounces)
• Tomato sauce: 1 can (8 ounces)
• Beans: 2 cans (15 ounces each), drained and rinsed (kidney, black, or pinto)
• Broth: 1 to 1.5 cups (chicken or vegetable), as needed for thickness
• Chili powder: 2–3 tablespoons
• Ground cumin: 2 teaspoons
• Smoked paprika: 1 teaspoon
• Cinnamon: 1/4 teaspoon (optional, but lovely with pumpkin)
• Cocoa powder or espresso powder: 1 teaspoon (optional for depth)
• Salt and black pepper: to taste
• Olive oil: 1 tablespoon (for browning meat)
• Red pepper flakes or chipotle in adobo: optional for heat
• Toppings: sour cream or Greek yogurt, shredded cheddar, avocado, cilantro, scallions, lime wedges

Step-by-Step Instructions

1. Brown the meat: In a skillet over medium heat, warm the olive oil and cook the ground meat until browned, breaking it up as it cooks.

   Season lightly with salt and pepper. Drain excess fat if needed.

2. Sauté aromatics: Add the diced onion and bell pepper to the skillet. Cook 3–4 minutes until softened.

   Stir in garlic and cook 30 seconds until fragrant.

3. Load the slow cooker: Transfer the browned meat and vegetables to the crockpot. Add pumpkin puree, tomatoes, tomato sauce, beans, and 1 cup broth.
4. Season: Stir in chili powder, cumin, smoked paprika, cinnamon (if using), and cocoa or espresso powder (if using). Add red pepper flakes or minced chipotle for heat, if you like.

   Taste the mixture and adjust salt.

5. Cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours. Stir once or twice if you’re around.
6. Adjust texture: If too thick, add more broth in small splashes. If too thin, remove the lid for the last 30 minutes to reduce.
7. Finish and serve: Taste and adjust salt, pepper, and spice.

   Ladle into bowls and top with your favorites—sour cream, cheese, avocado, cilantro, scallions, and a squeeze of lime.

Keeping It Fresh

• Fridge: Store in airtight containers for 4–5 days. The flavors improve by day two.
• Freezer: Freeze up to 3 months. Cool completely, portion into freezer-safe containers or bags, and label.
• Reheat: Warm gently on the stovetop over medium-low heat or microwave in short bursts, stirring often.

  Add a splash of broth if it thickens too much.

• Meal prep tip: Portion into individual servings for easy lunches all week.

Why This is Good for You

• Pumpkin power: Pumpkin is rich in vitamin A and fiber. It helps with satiety and supports vision and immune health.
• Protein and fiber combo: The meat and beans together keep you full and energized.
• Lower sodium option: Using low-sodium broth and rinsed beans keeps salt in check without losing flavor.
• Healthy swaps: Use ground turkey or chicken, and top with Greek yogurt instead of sour cream for extra protein.

Common Mistakes to Avoid

• Using pumpkin pie filling: It’s sweetened and spiced. Always choose plain pumpkin puree.
• Skipping the browning step: Browning the meat and sautéing aromatics adds deep flavor and better texture.
• Under-seasoning: Chili needs salt to balance acidity and sweetness.

  Taste before and after cooking.

• Overloading liquid: Start with 1 cup broth. You can add more later if needed.
• Not letting it rest: A 10-minute rest after cooking lets the flavors settle and thicken slightly.

Alternatives

• Vegetarian: Skip the meat. Add an extra can of beans or lentils and a handful of diced sweet potato.
• White pumpkin chili: Use ground turkey or chicken, white beans, green chiles, and skip tomato products.

  Add a splash of cream or coconut milk at the end.

• Chipotle and corn: Stir in 1–2 chopped chipotle peppers in adobo and 1 cup frozen corn for smoky sweetness.
• No-bean version: Use extra meat and veggies (zucchini, mushrooms) if you prefer chili without beans.
• Spice blends: Swap chili powder for ancho chili powder or a mix of ancho and cayenne for a different heat profile.

FAQ

Does the chili taste like pumpkin?

No. The pumpkin adds body and a subtle earthy sweetness, but it doesn’t taste like pumpkin pie. It simply rounds out the chili and makes it creamy without dairy.

Can I make this on the stovetop?

Yes.

Brown the meat and sauté the veggies in a large pot, add the remaining ingredients, bring to a simmer, then cook covered on low for 45–60 minutes, stirring occasionally.

Can I use fresh pumpkin or butternut squash?

You can. Roast cubes of pumpkin or squash until tender and blend into a puree, or stir the cubes directly into the chili for texture. If using cubes, add them early so they soften.

What if my chili is too sweet?

Balance it with acid and heat.

Add a splash of lime juice or apple cider vinegar and a pinch more salt. A bit of chipotle or red pepper flakes also helps.

How do I make it spicier?

Use hot chili powder, add cayenne, toss in minced jalapeño, or stir in chipotle in adobo. Adjust gradually and taste as you go.

What toppings work best?

Sour cream or Greek yogurt, shredded cheddar or pepper jack, diced avocado, chopped cilantro, scallions, and lime wedges are all great.

Crushed tortilla chips add crunch.

Can I prep this the night before?

Yes. Brown the meat and sauté the veggies, then combine everything in the crock insert. Refrigerate overnight.

In the morning, set the insert in the base and cook as directed.

Is this gluten-free?

It is, as long as all your ingredients (broth, spices, and toppings) are certified gluten-free. Always check labels.

Wrapping Up

Crockpot Pumpkin Chili is cozy, simple, and full of flavor. It’s the kind of easy recipe that fits busy weekdays and slow weekends alike.

Keep the base the same, then tweak the spice and toppings to match your mood. Make a big batch, stash a few portions in the freezer, and you’ve got comforting meals ready when you are. Enjoy every warm, savory spoonful.