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.

Preparation Time	15-20 minutes
Cooking Time	240-480 minutes
Total Time	255-500 minutes
Level of Difficulty	Medium

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:

• 29 oz tomato sauce
• 1 red bell pepper (diced into 1/2-inch pieces)
• 1 1/2 tsp salt
• 2 garlic cloves (freshly minced)
• 2 tbsp chili powder (freshly ground preferred for more flavor)
• 1 yellow onion (diced into 1/2-inch pieces)
• 1 lb ground beef (browned before adding to crockpot)
• 30 oz pinto beans (two 15 oz cans, drained and rinsed)
• 2 cups water
• 1 habanero pepper (minced, optional but recommended for extra heat)
• 1 orange bell pepper (diced into 1/2-inch pieces)
• 1 cup pumpkin puree (I use Libby’s canned)
• 2 tsp pumpkin pie spice

For serving:

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

Step 1: Prepare Mise en Place and Start the Beef

• 1 lb ground beef
• 1 yellow onion
• 1 red bell pepper
• 1 orange bell pepper
• 2 garlic cloves
• 1 habanero pepper

Dice the yellow onion and both bell peppers into uniform 1/2-inch pieces—this size ensures they soften evenly during the long crockpot cook without becoming mushy.

Mince the garlic and habanero pepper, keeping them separate for now.

Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks, until no pink remains (about 5-7 minutes).

I prefer to use freshly ground chili powder when I can find it at specialty stores, as it has a noticeably brighter, more complex flavor than pre-ground versions.

Step 2: Build Flavor with Aromatics and Vegetables

• browned beef from Step 1
• diced vegetables from Step 1

Add the diced onion and bell peppers to the browned beef in the skillet and sauté over medium heat for about 3 minutes until they begin to soften slightly.

Then add the minced garlic and habanero pepper, and continue cooking for another 7-8 minutes, stirring occasionally.

This technique allows the aromatics to fully bloom and release their essential oils into the fat, creating a more flavorful base than if you simply threw everything raw into the crockpot.

After this time, carefully drain any excess fat from the skillet, tilting it to one side and spooning or pouring off the accumulated liquid.

Step 3: Layer Ingredients into the Crockpot

• beef and vegetable mixture from Step 2
• 1 cup pumpkin puree
• 29 oz tomato sauce
• 30 oz pinto beans
• 2 cups water
• 2 tbsp chili powder
• 2 tsp pumpkin pie spice
• 1 1/2 tsp salt

Transfer the cooked beef and vegetable mixture from Step 2 into your crockpot.

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

Stir everything together thoroughly until well combined and the spices are evenly distributed throughout—this is important since spices can settle unevenly, and you want consistent flavor in every spoonful.

I like to give it one extra stir after a minute or two to make sure the pumpkin puree is fully incorporated rather than sitting in clumps.

Step 4: Cook the Chili Low and Slow

Cover the crockpot and cook on HIGH for 4 hours or LOW for 8 hours.

The LOW setting is ideal if you have the time—it allows the flavors to meld gradually and the spices to fully develop without any edges becoming harsh.

The chili is done when it reaches a gentle simmer with occasional bubbles breaking the surface and the vegetables are completely tender.

Step 5: Serve and Garnish

• cooked chili from Step 4
• Shredded cheddar cheese
• Sliced green onions
• Cornbread

Ladle the hot chili into bowls and top each serving with a generous handful of shredded cheddar cheese and a scatter of fresh sliced green onions.

The cheese will soften slightly from the heat, creating a creamy texture, while the green onions add a bright, fresh contrast to the rich, warming spices.

Serve alongside cornbread for a complete, comforting meal.