Mouthwatering Crockpot Pumpkin Chili

Here is my favorite crockpot pumpkin chili recipe, with tender beans, ground turkey, pumpkin puree, and a perfect blend of warm spices that simmer together all day long.

This pumpkin chili is what we crave when the weather starts getting chilly. I love throwing everything in the crockpot in the morning and coming home to a house that smells amazing. Plus, it makes enough for leftovers, which taste even better the next day!

What Kind of Pumpkin Puree Should I Use?

You can absolutely use canned pumpkin puree for this chili – it’s convenient and works perfectly well. Just make sure you’re grabbing plain pumpkin puree and not pumpkin pie filling, which has added spices and sugar that you don’t want in your chili. If you’re feeling ambitious and have fresh pumpkins on hand, you can definitely make your own puree by roasting pumpkin chunks until tender and then blending them smooth. Fresh puree might have a slightly more intense pumpkin flavor, but honestly, most people won’t notice the difference once all those chili spices are mixed in.

Options for Substitutions

This cozy chili is pretty forgiving when it comes to swaps – here are some easy substitutions:

• Ground beef: You can easily swap this for ground turkey, chicken, or even plant-based crumbles. If using leaner meats like turkey, you might want to add a tablespoon of olive oil to the pot.
• Pumpkin puree: Butternut squash puree works great as a substitute, or you can use sweet potato puree for a similar creamy texture and mild sweetness.
• Pinto beans: Black beans, kidney beans, or cannellini beans all work well here. You can even mix different types for variety.
• Bell peppers: Any color bell pepper works fine, or you can use poblano peppers for a bit more heat. If you’re out of fresh peppers, a cup of frozen bell pepper mix will do the trick.
• Pumpkin spice: Don’t have pumpkin spice? Make your own by mixing ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves.
• Habanero pepper: For less heat, try jalapeño or serrano peppers instead. If you want to keep it mild, just skip the hot peppers altogether – the chili will still be delicious.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot pumpkin chili is not browning the ground beef first, which leaves you with gray, flavorless meat floating in your chili – take the extra 5 minutes to brown it in a skillet before adding it to the slow cooker.

Another common error is adding the pinto beans too early in the cooking process, as they can become mushy and break apart during the long cooking time, so it’s better to add them in the last hour of cooking.

Don’t skip sautéing the onions, bell peppers, and garlic before tossing them in the crockpot, since this step builds flavor and prevents you from ending up with crunchy vegetables in your finished chili.

Finally, resist the urge to lift the lid frequently to check on your chili – each peek releases heat and steam, which can add 15-20 minutes to your cooking time and result in a thinner consistency.

What to Serve With Pumpkin Chili?

This hearty pumpkin chili is perfect with a slice of warm cornbread – either pumpkin or regular cornbread works great for soaking up all those delicious flavors. I love topping each bowl with shredded cheddar cheese and sliced green onions, which add a nice creamy contrast and fresh crunch to the rich, spiced chili. For a complete meal, try serving it over baked sweet potatoes or with some crusty dinner rolls on the side. You can also set up a little toppings bar with sour cream, avocado slices, and maybe some crushed tortilla chips for extra texture.

Storage Instructions

Refrigerate: This pumpkin chili actually gets better after a day or two in the fridge! Store it in airtight containers and it’ll keep for up to 5 days. The flavors really meld together nicely, making it perfect for meal prep or having easy dinners ready to go.

Freeze: Chili is one of those dishes that freezes like a dream. Let it cool completely, then portion it into freezer bags or containers and freeze for up to 3 months. I like to freeze it in individual serving sizes so I can just grab what I need for a quick lunch.

Warm Up: To enjoy your leftover chili, just heat it up on the stovetop over medium heat, stirring occasionally until it’s heated through. You can also microwave individual portions, but I find the stovetop gives you better results. Add a splash of water or broth if it seems too thick after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 90-110 g
• Fat: 55-70 g
• Carbohydrates: 210-240 g

Ingredients

For the chili:

• 1 lb ground beef
• 1 cup pumpkin puree (canned or homemade)
• 29 oz tomato sauce
• 30 oz pinto beans (two 15 oz cans, drained)
• 2 cups water
• 2 tbsp chili powder
• 2 tsp pumpkin pie spice
• 1 1/2 tsp salt
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 2 garlic cloves, minced
• 1 habanero pepper, minced (optional)

For serving:

• Shredded cheddar cheese
• Sliced green onions
• Cornbread (pumpkin or classic)

Step 1: Brown the Ground Beef and Sauté the Vegetables

• 1 lb ground beef
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 2 garlic cloves, minced
• 1 habanero pepper, minced (optional)

Set a large skillet or pot over medium-high heat.

When it’s hot, add the ground beef, diced yellow onion, diced red and orange bell peppers, and crumble the beef with a wooden spoon as it cooks.

Add the minced garlic and, if using, the minced habanero pepper for a spicy kick.

Continue cooking until the beef is fully browned and the vegetables have softened, about 7-8 minutes.

Drain any excess fat from the pan before proceeding.

Step 2: Combine All Ingredients and Begin Cooking

• browned beef and sautéed vegetables from Step 1
• 1 cup pumpkin puree (canned or homemade)
• 29 oz tomato sauce
• 30 oz pinto beans (two 15 oz cans, drained)
• 2 cups water
• 2 tbsp chili powder
• 2 tsp pumpkin pie spice
• 1 1/2 tsp salt

Transfer the browned beef and sautéed vegetables to a slow cooker or keep them in the pot if using the stovetop method.

Add the pumpkin puree, tomato sauce, drained pinto beans, water, chili powder, pumpkin pie spice, and salt.

Stir everything together until well combined.

If using a slow cooker, cover and cook on HIGH for 4 hours or LOW for 8 hours.

For stovetop, bring to a boil, then lower the heat to a simmer.

Step 3: Simmer the Chili

• combined chili mixture from Step 2

If cooking on the stovetop, let the chili simmer for about 30 minutes, stirring occasionally to prevent burning.

If using a slow cooker, let the ingredients cook for the designated time.

This allows the flavors to meld fully and the chili to thicken.

I like to give the chili a stir every so often to ensure nothing sticks to the bottom of the pot.

Step 4: Serve and Garnish the Chili

• shredded cheddar cheese
• sliced green onions
• cornbread (pumpkin or classic)

Stir your finished chili and ladle it into bowls.

Top with shredded cheddar cheese and sliced green onions according to your preference.

Serve with a side of your favorite cornbread—pumpkin or classic both work great.

For a flavor boost, I sometimes add a squeeze of lime or a dollop of sour cream to each bowl as well.

Mouthwatering Crockpot Pumpkin Chili

Delicious Mouthwatering Crockpot Pumpkin Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 2 hours hrs 5 minutes mins

Cook Time 4 hours hrs 12 minutes mins

Total Time 6 hours hrs 17 minutes mins

Servings 4

Calories 2000 kcal

Ingredients

  

For the chili:

• 1 lb ground beef
• 1 cup pumpkin puree (canned or homemade)
• 29 oz tomato sauce
• 30 oz pinto beans (two 15 oz cans, drained)
• 2 cups water
• 2 tbsp chili powder
• 2 tsp pumpkin pie spice
• 1 1/2 tsp salt
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 2 garlic cloves, minced
• 1 habanero pepper, minced (optional)

For serving:

• shredded cheddar cheese
• sliced green onions
• cornbread (pumpkin or classic)

Instructions

 

• Set a large skillet or pot over medium-high heat. When it’s hot, add the ground beef, diced yellow onion, diced red and orange bell peppers, and crumble the beef with a wooden spoon as it cooks. Add the minced garlic and, if using, the minced habanero pepper for a spicy kick. Continue cooking until the beef is fully browned and the vegetables have softened, about 7-8 minutes. Drain any excess fat from the pan before proceeding.
• Transfer the browned beef and sautéed vegetables to a slow cooker or keep them in the pot if using the stovetop method. Add the pumpkin puree, tomato sauce, drained pinto beans, water, chili powder, pumpkin pie spice, and salt. Stir everything together until well combined. If using a slow cooker, cover and cook on HIGH for 4 hours or LOW for 8 hours. For stovetop, bring to a boil, then lower the heat to a simmer.
• If cooking on the stovetop, let the chili simmer for about 30 minutes, stirring occasionally to prevent burning. If using a slow cooker, let the ingredients cook for the designated time. This allows the flavors to meld fully and the chili to thicken. I like to give the chili a stir every so often to ensure nothing sticks to the bottom of the pot.
• Stir your finished chili and ladle it into bowls. Top with shredded cheddar cheese and sliced green onions according to your preference. Serve with a side of your favorite cornbread—pumpkin or classic both work great. For a flavor boost, I sometimes add a squeeze of lime or a dollop of sour cream to each bowl as well.