Slow Cooker Pumpkin Chili

Autumn is my favorite time of year to cozy up in the kitchen, and this slow cooker pumpkin chili is the perfect way to welcome the season. The moment you open the lid of your crockpot, the aroma of warm spices and roasted pumpkin fills the room—it’s like fall in a bowl. This pumpkin chili recipe is hearty, comforting, and packed with flavor, making it a great option for a weeknight dinner or a casual weekend gathering.

What I love most about this crockpot pumpkin chili is how easy it is to prepare. You don’t have to spend hours stirring a pot on the stove; everything goes into the slow cooker, and hours later, you’re rewarded with a rich, savory chili that has just the right touch of sweetness from the pumpkin. It’s the kind of dish that tastes like it simmered all day, even if your prep only took 15 minutes.

This pumpkin chili recipe also has a wonderful balance of textures and flavors. Tender beans, savory vegetables, and the creamy pumpkin base make it satisfying, while warm spices like cumin, smoked paprika, and a hint of cinnamon give it that cozy fall vibe. I like to serve mine with a sprinkle of cheese or a dollop of sour cream, but it’s just as delicious on its own.

Whether you’re a longtime fan of fall chili recipes or trying a slow cooker pumpkin dish for the first time, this recipe is easy to adapt. You can make it mild or add a little heat, depending on your taste, and it keeps beautifully in the fridge for leftovers. Plus, it’s a fantastic way to sneak some extra veggies into your meal without sacrificing flavor. This pumpkin chili is definitely going to become a staple in your fall meal rotation.

Why You’ll Love It

• Hands-off cooking magic: Just toss the ingredients into your slow cooker, set it, and forget it. While the crockpot works its magic, you can go about your day or prep other meals—no constant stirring required.
• Rich, cozy flavors: The combination of pumpkin, warm spices, and hearty beans creates a chili that’s comforting with every spoonful. It’s like fall wrapped up in a bowl.
• Versatile and adaptable: Whether you like your chili mild or with a kick, you can easily adjust the spices. It’s also simple to make it vegetarian or add your favorite protein.
• Perfect for meal prep: This pumpkin chili recipe makes excellent leftovers and freezes beautifully, so you can enjoy a warm, nourishing meal even on busy nights.
• Nutritious and satisfying: With pumpkin, beans, and vegetables, this slow cooker pumpkin chili is packed with fiber and vitamins while still feeling indulgent—comfort food that’s actually good for you.

Ingredients

For the Chili

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 pound ground turkey or beef (optional)
• 1 (15 oz) can pumpkin puree
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 2 cups vegetable or chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• Salt and pepper, to taste

Optional Toppings

• Shredded cheddar or pepper jack cheese
• Sour cream or Greek yogurt
• Fresh cilantro or parsley
• Crushed tortilla chips or cornbread

Ingredient Notes

• Pumpkin puree: Don’t skip this! It gives the chili a creamy, slightly sweet base that makes it feel cozy and comforting. I always use Libby’s pumpkin—it’s smooth and flavorful.
• Spices: Adjust to your taste! I love adding a little extra smoked paprika—it gives the chili that warm, smoky depth.
• Beans: Black beans and kidney beans are my favorite combo, but feel free to mix in your favorites. They hold up well in the slow cooker.
• Ground meat: Totally optional! This slow cooker pumpkin chili is delicious as a hearty vegetarian meal too.
• Broth: Using low-sodium broth lets you control the seasoning better, and it keeps the flavors bright and fresh.

Kitchen Equipment Needed

• Slow cooker or crockpot: The heart of this recipe—lets the chili simmer low and slow while you relax. I love my Crock-Pot 6-Quart for big batches.
• Cutting board & knife: For chopping onions, garlic, and bell peppers—sharp knives make this step way easier.
• Wooden spoon or spatula: Perfect for sautéing veggies and stirring everything together. My bamboo spoon never scratches my slow cooker.
• Measuring spoons & cups: To keep your spices and liquids accurate—helps the flavors balance perfectly.
• Can opener: Essential for pumpkin, beans, and tomatoes. I use a simple manual one that’s super reliable.
• Optional skillet: If you’re browning meat first, a skillet speeds up the process and adds extra flavor.

Instructions

1. Prep Your Veggies

• Dice the onion, red bell pepper, and green bell pepper into small, even pieces.
• Mince the garlic cloves finely so the flavor spreads evenly through the chili.
  Pro Tip: A sharp knife makes this step faster and keeps your veggies from getting squashed.

2. Brown the Meat (Optional)

• If using ground turkey or beef, heat olive oil in a skillet over medium heat.
• Add the meat and cook until browned, breaking it up with a wooden spoon.
• Season lightly with salt and pepper while browning.
  Pro Tip: Browning the meat first adds a rich, savory depth to your pumpkin chili.

3. Sauté the Veggies

• In the same skillet (or directly in your slow cooker if skipping meat), add a tablespoon of olive oil.
• Sauté the onions, bell peppers, and garlic for 3–5 minutes until softened and fragrant.

4. Combine Everything in the Slow Cooker

• Transfer the sautéed veggies (and browned meat, if using) into your slow cooker.
• Add the pumpkin puree, diced tomatoes, black beans, kidney beans, and broth.
• Stir in chili powder, cumin, smoked paprika, cinnamon, and a pinch of salt and pepper.

5. Cook Low and Slow

• Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
• Stir halfway through if you can, to keep everything evenly mixed.
  Pro Tip: The longer it simmers, the deeper the flavors—this chili tastes even better the next day!

6. Taste and Adjust Seasoning

• About 30 minutes before serving, taste the chili and adjust salt, pepper, or spices as needed.
• If you like it a bit spicier, add a pinch of cayenne or some chopped fresh chili.

7. Serve and Enjoy

• Ladle the chili into bowls and add your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
• Serve with warm cornbread or crusty bread for a full, cozy meal.

Tips and Tricks for Success

• Don’t skip sautéing: Softening the onions and peppers first brings out their sweetness and adds depth to the chili.
• Use fresh garlic: It makes a noticeable difference in flavor compared to pre-minced garlic.
• Check consistency: If your chili is too thick near the end, stir in a splash of broth or water.
• Let it rest: Chili tastes even better if you let it sit for 10–15 minutes before serving—it allows flavors to meld.
• Batch cooking: This pumpkin chili freezes beautifully, so make a double batch and save some for busy nights.

Ingredient Substitutions and Variations

• Pumpkin puree: You can use butternut squash puree if you prefer a slightly sweeter chili.
• Beans: Swap in pinto, cannellini, or chickpeas—whatever you have on hand.
• Protein: Use cooked shredded chicken, sausage, or keep it vegetarian with extra beans and veggies.
• Spices: Add chipotle chili powder or a dash of cayenne for a smoky, spicy kick.
• Toppings: Try avocado slices, pickled jalapeños, or a squeeze of lime for extra brightness.

Serving Suggestions

• I love serving this pumpkin chili with warm cornbread—the sweetness of the bread pairs perfectly with the savory, spiced chili.
• Top a bowl with shredded cheddar and a dollop of sour cream for a rich, creamy finish that makes it feel indulgent.
• Spoon it over steamed rice or quinoa for a filling, protein-packed meal that stretches the recipe further.
• Serve alongside a crisp green salad with a tangy vinaigrette—it balances the richness of the pumpkin chili nicely.
• For a cozy weekend treat, I sometimes enjoy it with tortilla chips for a fun, crunchy twist.

Storage and Reheating Instructions

• Fridge: Store leftovers in an airtight container for up to 4–5 days.
• Freezer: Freeze in portions for up to 3 months; thaw in the fridge overnight before reheating.
• Reheat on stove: Warm gently over medium-low heat, stirring occasionally to prevent sticking.
• Reheat in microwave: Heat in a microwave-safe bowl in 1-minute intervals, stirring in between for even heating.
• Adjust consistency: Add a splash of broth or water when reheating if the chili has thickened too much.

Frequently Asked Questions

Can I make this chili vegetarian?

Absolutely! Simply skip the meat and add extra beans or vegetables. It’s just as hearty and flavorful.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to stick with plain pumpkin puree. The pie filling is sweetened and spiced, which can throw off the chili’s balance.

How spicy is this pumpkin chili?

This recipe is mildly spiced, but you can easily add cayenne, chipotle powder, or fresh chili peppers to turn up the heat.

Can I cook this chili on high instead of low?

Yes! Cooking on high takes about 3–4 hours instead of 6–8 hours on low. Just check the beans and veggies for tenderness.

How do I store leftovers?

Keep in an airtight container in the fridge for 4–5 days, or freeze portions for up to 3 months. Reheat gently on the stove or in the microwave.

Can I add other vegetables?

Definitely! Carrots, zucchini, or sweet potatoes work beautifully in this slow cooker pumpkin chili. Just chop them into bite-sized pieces for even cooking.

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Did you try this pumpkin chili recipe? Let me know in the comments how it turned out—I love hearing about your cozy, fall-inspired meals!