If you’re craving a hearty meal that wraps you in cozy autumn flavors, the Slow-Cooker Pumpkin Chili is your new best friend. This delightful twist on classic chili brings together the rich earthiness of pumpkin with robust spices, tender ground meat, and vibrant vegetables, slow-simmered to perfection. It’s comfort food with a seasonal spin that satisfies deeply, while adding a beautiful splash of color and subtle sweetness. Whether for a chilly weeknight or a crowd-pleasing weekend dinner, this Slow-Cooker Pumpkin Chili warms the heart and nourishes the soul.

Slow-Cooker Pumpkin Chili Recipe - Recipe Image

Ingredients You’ll Need

Simple, wholesome, and delicious—each ingredient in this Slow-Cooker Pumpkin Chili plays a crucial role in building its complex layers of flavor, creating that irresistible blend of savory, sweet, and spicy notes.

Avocado oil and olive oil: Helps sauté the veggies and brings a subtle richness without overpowering the flavors.
Yellow onion: Adds a sweet sharpness and depth that forms the base of the chili’s flavor.
Green bell pepper: Brings a fresh, slightly grassy crunch that balances the meal perfectly.
Garlic: Offers pungent warmth and aroma that infuse the chili with inviting notes.
Ground beef or ground turkey: Provides hearty protein and a satisfying meaty texture—pick your favorite!
Diced tomatoes: Adds juiciness and tangy body to the chili’s sauce.
Tomato paste: Concentrates tomato flavor, making the sauce richer and more robust.
Pumpkin puree: The star ingredient lending creamy texture, subtle sweetness, and vibrant color.
Chicken broth or water: Keeps the chili moist and helps meld all the flavors together gently.
Dried oregano: Adds a fragrant herbal note that complements the warm spices beautifully.
Chili powder: The spice backbone that brings comforting heat and smokiness.
Ground cinnamon: A surprising twist, giving warmth and a hint of sweet complexity.
Ground cumin: Provides earthy, nutty undertones that deepen the flavor experience.
Sea salt and black pepper: Essential seasonings that tie the whole dish together perfectly.
Cayenne pepper (optional): Adds extra kick for those who love it spicy.

How to Make Slow-Cooker Pumpkin Chili

Step 1: Sauté the Base

Start by heating a mix of avocado and olive oil in a large pan over medium-high heat, then toss in your chopped yellow onions and diced green bell pepper. Cook these for about 7 minutes until the onions start to soften and release their natural sweetness. Next, add the minced garlic, cooking just 30 seconds more—this releases those delightful aromas you’ll love as the chili simmers.

Step 2: Brown the Meat

Now add your ground beef or turkey to the pan. Break it up with a spatula and cook until it’s nearly fully browned, which usually takes around 8 to 10 minutes. One handy tip: drain any excess liquid from your meat mixture before transferring it to the slow cooker, so your chili doesn’t get watery and stays thick and hearty.

Step 3: Combine Ingredients in Slow Cooker

Transfer the sautéed meat, onions, and peppers into your slow cooker. Then add the diced tomatoes, tomato paste, pumpkin puree, and chicken broth, followed by the oregano, chili powder, cinnamon, cumin, salt, and pepper. Give everything a good stir, ensuring those spices start mingling with the other ingredients, promising an amazing flavor to come.

Step 4: Slow Cook to Perfection

Set your slow cooker to LOW and let your Slow-Cooker Pumpkin Chili cook for 6 to 7 hours. If you’re pressed for time, the HIGH setting will do the trick in about 3 to 4 hours. This gentle cooking process lets all the flavors meld, softening the pumpkin into a velvety texture while infusing the chili with warmth and depth. When it’s ready, give it one last taste to tweak seasonings if needed.

How to Serve Slow-Cooker Pumpkin Chili

Garnishes

Top your bowl with a dollop of sour cream or Greek yogurt for creamy tanginess that contrasts beautifully with the spicy chili. Fresh cilantro leaves or chopped green onions add a burst of vibrant color and brightness. Don’t forget a sprinkle of shredded cheddar cheese or even some crunchy tortilla strips for delightful texture.

Side Dishes

Serve your chili with warm cornbread or crusty bread that soaks up every flavorful drop. A simple green salad tossed with a citrusy vinaigrette offers a refreshing balance. You could also pair it with roasted sweet potatoes or black beans to keep the meal hearty and nourishing.

Creative Ways to Present

For a fun twist, spoon your Slow-Cooker Pumpkin Chili into baked sweet potatoes for a wholesome, filling meal. Or use it as a topping for nachos, layering with jalapeños, cheese, and avocado. This chili also makes an excellent filling for stuffed peppers or as a base for chili-topped fries—perfect for game day or casual get-togethers.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Slow-Cooker Pumpkin Chili in airtight containers in the refrigerator. It’ll keep well for 3 to 4 days, making it a perfect meal prep option for busy weeks. The flavors often deepen overnight, so it tastes even better the next day!

Freezing

This chili freezes wonderfully. Portion it into freezer-safe containers or bags, leaving some space for expansion. Frozen chili can last up to 3 months. Just thaw it overnight in the fridge before reheating to enjoy a convenient, comforting meal anytime.

Reheating

Reheat gently in a pot over low to medium heat, stirring frequently to prevent sticking. You can also use a microwave, heating in short bursts and stirring between. If the chili seems too thick after reheating, add a splash of broth or water to loosen it back up.

FAQs

Can I make this Slow-Cooker Pumpkin Chili vegetarian?

Absolutely! Swap out the ground meat for your favorite beans like black beans or kidney beans, or use plant-based ground meat alternatives. The pumpkin and spices still shine and create a richly satisfying vegetarian chili.

What type of pumpkin puree works best?

Canned pumpkin puree is the easiest and most consistent option, but if you prefer homemade, roast and mash fresh pie pumpkins without added spices or sugar. Avoid pumpkin pie filling as it contains sweeteners and spices that will alter the chili’s flavor.

Is the chili very spicy?

The recipe has a moderate warmth thanks to chili powder and optional cayenne pepper. You can adjust the heat to your preference by reducing or increasing the chili powder and cayenne, making it as mild or as fiery as you like.

Can I use a different type of meat?

Yes! Ground turkey, chicken, or even pork work well here. Each brings its own flavor and texture, allowing you to customize the chili according to your taste and what you have available.

How thick or soupy will the chili be?

This chili has a satisfying, thick texture but is not overly dense. The pumpkin puree adds creaminess, and the liquid can be adjusted with the amount of broth you use. If you prefer thinner chili, add a bit more broth as it cooks.

Final Thoughts

There’s something truly magical about the Slow-Cooker Pumpkin Chili that makes every spoonful feel like a warm hug on a cool day. It’s an easy, hearty, and flavorful dish that brings autumn to your table no matter the season. If you haven’t tried combining pumpkin with chili spices before, this recipe will surprise and delight you. I hope you enjoy making and sharing this comforting meal as much as I do!

Slow-Cooker Pumpkin Chili Recipe

Print Recipe

★★★★★

4.9 from 29 reviews

This Slow-Cooker Pumpkin Chili is a hearty and flavorful dish that combines the rich taste of grass-fed ground beef or turkey with the subtle sweetness of pumpkin puree and warming spices. Perfect for cozy nights, this chili is easy to prepare and slow-cooked to perfection, delivering a comforting meal packed with protein and nutrients.

Author: Mila
Prep Time: 15 minutes
Cook Time: 6 hours (slow cooker low) or 12 minutes (Instant Pot pressure cook) plus pressure release time
Total Time: 6 hours 15 minutes (slow cooker) or 30 minutes (Instant Pot including prep and release)
Yield: 6 servings 1x
Category: Main Course
Method: Slow Cooker or Instant Pot
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Meat and Oil

1 Tbsp avocado oil and olive oil
1 ½ pounds grass-fed ground beef or ground turkey

Vegetables

2 cups chopped yellow onion (about 1 medium onion)
1 medium green bell pepper, diced
6 cloves garlic, minced

Tomato and Pumpkin Base

1 28-oz can diced tomatoes
½ 6-oz can tomato paste
1 14-oz can pumpkin puree
½ – 1 cup chicken broth or water (homemade or store-bought)

Spices and Seasonings

2 ½ tsp dried oregano
2 Tbsp chili powder (plus more to taste)
¾ tsp ground cinnamon
2 tsp ground cumin
1 tsp sea salt
½ tsp black pepper
Optional: ¼ – ½ tsp cayenne pepper (for heat)

Instructions

Prepare the vegetables: Heat a large pan over medium-high heat and add avocado and olive oil. Sauté the chopped onions and diced green bell pepper for about 7 minutes, stirring occasionally, until onions begin to soften.
Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
Cook the meat: Add the grass-fed ground beef or turkey to the pan and use a spatula or large spoon to break it up. Cook until the meat is nearly cooked through, approximately 8-10 minutes.
Drain excess liquid: Carefully drain any excess liquid from the cooked meat and vegetable mixture to avoid a watery chili.
Transfer to slow cooker: Move the meat and vegetable mixture into the slow cooker pot.
Add remaining ingredients: Pour in the diced tomatoes, tomato paste, pumpkin puree, chicken broth or water, dried oregano, chili powder, cinnamon, cumin, sea salt, black pepper, and optional cayenne. Stir well to combine all ingredients evenly.
Cook the chili: Set the slow cooker to LOW and cook for 6-7 hours or set to HIGH for 3-4 hours until flavors meld and meat is tender.
Serve: Taste and adjust seasoning if needed. Serve the chili hot with your favorite toppings such as shredded cheese, sour cream, or fresh herbs.
Instant Pot option – sauté base: Select ‘Sauté’ on the Instant Pot. Add the oils and sauté onions and bell peppers for about 7 minutes until softened, then add garlic and cook 30 seconds more.
Instant Pot option – cook meat: Add ground beef or turkey, break it up, and cook for 8-10 minutes until nearly done. Drain excess liquid.
Instant Pot option – add other ingredients: Stir in diced tomatoes, tomato paste, pumpkin puree, chicken broth or water, and spices.
Instant Pot option – pressure cook: Lock lid in place and set valve to ‘Sealing’. Select ‘Manual’ or ‘High Pressure’ and set timer to 12 minutes.
Instant Pot option – release pressure: Allow natural pressure release for 10-15 minutes, then release remaining steam manually by flipping valve.
Final seasoning and serve: Check seasoning and add salt or pepper as needed. Serve with desired toppings.

Notes

Use more chicken broth if you prefer a thinner chili consistency.
Ground turkey is a leaner alternative to beef; choose based on dietary preference.
For added heat, increase cayenne pepper to taste.
Leftovers store well in the refrigerator for up to 4 days or freeze for longer storage.
Consider garnishing with fresh cilantro, avocado slices, or sour cream for added flavor and texture.

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 7 g
Sodium: 580 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 5 g
Protein: 27 g
Cholesterol: 75 mg

Keywords: pumpkin chili, slow cooker chili, Instant Pot chili, ground beef chili, healthy chili recipe, pumpkin puree recipe, fall recipe