This slow cooker pumpkin chili is the ultimate comforting meal, perfect for a cozy night in. It’s incredibly easy to make, packed with flavor, and ideal for a beginner cook. You’ll love how simple it is to prepare this hearty, delicious chili.
Key Ingredients & Substitutions
- Ground Meat: I prefer lean ground beef or turkey. For a vegetarian option, use extra beans or lentils.
- Pumpkin Puree: Make sure it’s plain pumpkin puree, not pumpkin pie filling. No good substitutes for this key ingredient!
- Beans: Canned kidney beans and black beans work best. You can swap for other canned beans like cannellini or pinto beans.
- Broth: Use chicken or vegetable broth. Water can work in a pinch but won’t be as flavorful.
- Diced Tomatoes: Canned diced tomatoes or crushed tomatoes are fine.
- Onion & Garlic: Fresh is best, but 1 teaspoon each of onion powder and garlic powder can be substituted.
Ingredients
- 1 pound ground beef or turkey, browned and drained
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can pumpkin puree
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (4-ounce) can diced green chiles, undrained (optional, for a little kick)
- 2 cups chicken or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (optional, for extra depth)
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
Optional Toppings: shredded cheese, sour cream, fresh cilantro, tortilla chips
How Much Time Will You Need?
- Total Time: 4–8 hours
- Prep Time: 15 minutes
- Cook Time: 3–4 hours on high, 6–8 hours on low
- Servings: 6-8
- Tools Needed: Large skillet, slow cooker (6-quart or larger)
Step-by-Step Instructions
1. Brown the Meat
In a large skillet over medium-high heat, brown your ground beef or turkey. Break it up with a spoon as it cooks. Once fully browned, drain any excess fat.
2. Sauté Aromatics
Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Combine in Slow Cooker
Transfer the browned meat, cooked onion, and garlic to your slow cooker. Add the pumpkin puree, kidney beans, black beans, diced tomatoes, and green chiles (if using). Pour in the broth.
4. Add Spices
Sprinkle in the chili powder, cumin, smoked paprika (if using), and cayenne pepper (if using). Stir everything together until well combined. Season with a pinch of salt and pepper.
5. Cook the Chili
Cover your slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. The slow cooker pumpkin chili is ready when it’s heated through and the flavors have melded.
6. Serve and Enjoy
Once cooked, give the slow cooker pumpkin chili a final stir. Ladle it into bowls and top with your favorite additions like shredded cheese, sour cream, or fresh cilantro.
Storage Instructions
Store leftover slow cooker pumpkin chili in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Frequently Asked Questions (FAQ)
- Can I make this vegetarian?
Yes, omit the ground meat and add an extra can of beans or 1 cup of cooked lentils. - Can I make this on the stovetop?
Yes, follow steps 1-4, then simmer in a large pot for at least 30-45 minutes to let the flavors develop. - Is this chili spicy?
It’s mildly spiced. For more heat, add extra cayenne pepper or a pinch of red pepper flakes. - What kind of pumpkin puree should I use?
Always use 100% pure pumpkin puree, not pumpkin pie filling, which is sweetened and spiced. - Can I use fresh beans instead of canned?
Yes, but you’ll need to cook them first. About 1.5 cups of cooked beans equals one 15-ounce can. - Why is my chili watery?
This can happen if there’s too much liquid. Next time, reduce the broth by half a cup, or let it simmer uncovered for the last hour to thicken.