This Pumpkin Chili recipe is easy to make and perfect for cold nights. It’s hearty, healthy, and delicious.
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The Best Pumpkin Chili Crockpot Recipe
If you’re looking for an alternative to the standard chili recipe everyone is making, I highly recommend trying this pumpkin chili.
It adds the best fall flavor to your chili. Not only do you get the spicy chili, but you also get the sweet addition of pumpkin.
Not only is this pumpkin chili made with ingredients that are easy to find, but it’s also simple to make. This easy recipe will help you take the stress out of dinner time with a meal your whole family will love.
Pumpkin Chili Slow Cooker Ingredients
- ground beef
- bell pepper
- onion
- carrot
- salt
- paprika
- chili powder
- garlic
- diced tomatoes
- pumpkin puree
- kidney beans
- sugar
- beef broth
How to make Crockpot Pumpkin Chili
Detailed instructions and measurements to make Pumpkin Chili are listed in the recipe card at the bottom of this page.
- Add the ground beef to a deep pot. I like to use an enamel cast iron dutch oven. Brown the ground beef over medium-high heat.
- Add the chopped bell pepper, onion, and carrots to the pot. Add in the salt, paprika, and chili powder. Cook until the ground beef is cooked through and the vegetables have softened.
- Once the vegetables have softened, add in the garlic and saute about 2 minutes.
- Add the diced tomatoes, pumpkin, and kidney beans to the pot along with the sugar. Mix to combine.
- Pour in the beef broth and mix. Let the chili simmer for 10 minutes. Serve and enjoy!
How to serve Slow Cooker Pumpkin Chili
Chili is excellent on it’s own, but we really like it with green chile mixed in and with a side of cornbread. You can use the cornbread to soak up all the delicious sauce.
You can also serve it over rice or cauliflower rice. Some great toppings to include are shredded cheddar, fresh sage, and diced onion.
Pumpkin Chili Recipe FAQs
Use the amount of chili powder you prefer. Going with more will result in a spicier chili, but keeping it light will keep it from being too spicy.
Be sure to get pumpkin puree and not pumpkin pie filling. These are two very different items.
If you are concerned about how spicy it is, you can omit the chili powder all together. It does change the overall taste.
Pumpkin chili is a delicious, hearty chili that has a combination of sweet, spicy, and savory flavors. The pumpkin adds a touch of sweetness, while the chili powder and seasonings add a bit of spice.
If you decide to add this to the slow cooker, I recommend cooking it on low for 4 hours to simmer and let the flavors combine.
substitutions and alterations
- Meat – You can substitute turkey or even ground chicken in this recipe. They all work really well.
- Vegetables – You can use any vegetables you like. Pack it full of your favorites!
- Beans – If you are on Whole30 or Paleo, you can omit the beans (and sugar) to make sure it’s compliant.
- Broth – While the recipe calls for beet broth, you can also use chicken or vegetable. Just be careful of the salt content on whichever you choose.
How to store Pumpkin Chili
Once the chili has cooled to room temperature, place the chili in an airtight container. You can store it in the refrigerator up to 4 days.
When you’re ready to eat, heat it on the stove or in the microwave. I personally prefer the stove.
other chili recipes you might like
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Crockpot Pumpkin Chili
Ingredients
- 1 pound ground beef
- 2 whole bell pepper chopped
- 1 small onion chopped
- 3 whole carrots peeled and chopped
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 3 cloves garlic minced
- 15 ounces diced tomatoes
- 15 ounces pumpkin puree
- 15 ounces kidney beans
- 2 tablespoons sugar
- 3 cups beef broth
Instructions
- Add the ground beef to a deep pot. I like to use an enamel cast iron dutch oven.
- Brown the ground beef over medium-high heat.
- Add the chopped bell pepper, onion, and carrots to the pot.
- Add in the salt, paprika, and chili powder. Cook until the ground beef is cooked through and the vegetables have softened.
- Once the vegetables have softened, add in the garlic and saute about 2 minutes.
- Add the diced tomatoes, pumpkin, and kidney beans to the pot along with the sugar. Mix to combine.
- Pour in the beef broth and mix. Let the chili simmer for 10 minutes. Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutritional information is provided as a courtesy. It should only be used for estimation purposes and is not a guarantee of any kind. Nutritional information varies widely between brands and types of ingredients used. It is recommended that you calculate the nutritional information based on your own ingredients and brands used. Sweetly Splendid, LLC makes no guarantees as to the exact nutrition information.
