Jump to Recipe Print RecipeAs the leaves begin to change color and a crispness fills the air, I find myself reaching for my slow cooker more often. This Slow-Cooker Pumpkin Chili is my go-to dish for those cozy evenings when I crave something hearty yet comforting. Not only is it a crowd-pleaser that everyone loves, but it also effortlessly hides nutritious vegetables within its creamy, savory depths. With quick prep and minimal fuss, this Whole30-friendly recipe transforms simple ingredients into a soul-warming experience that’s perfect for dinner parties, game days, or weeknight meals. And trust me, you won’t even miss the beans! Ready to fill your home with an irresistible aroma? Let’s dive into this delicious chili adventure! Why is this chili a must-try? Comforting warmth: This Slow-Cooker Pumpkin Chili wraps you in a cozy hug, perfect for chilly nights or gatherings. Hides veggies discreetly: It effortlessly incorporates vegetables, making it an ideal option for picky eaters or kids. Quick prep time: With minimal effort, you can set it and forget it, freeing up your evening for family time or relaxation. Crowd-pleaser: Whether entertaining guests or feeding a family, this dish satisfies everyone’s palate. For more easy meals, check out my Slow Cooker Tom or Chili Lime Chicken recipes. Slow-Cooker Pumpkin Chili Ingredients • Dive into the deliciousness of this Slow-Cooker Pumpkin Chili with these essential ingredients! For the Base • Avocado Oil and Olive Oil – Adds healthy fat and flavor for sautéing; any neutral oil works if you’re out. • Chopped Yellow Onion – Provides aromatic base flavor; red or white onion is a fine substitute. • Green Bell Pepper – Contributes sweetness and crunch; swap with any color bell pepper you prefer. • Garlic (6 cloves, minced) – Elevates the overall flavor; use garlic powder if needed (1 tsp = 1 clove). For the Chili • Grass-fed Ground Beef or Ground Turkey (1 ½ pounds) – Introduces protein and richness; opt for a meat substitute or extra veggies for a vegan twist. • Diced Tomatoes (1 28-oz can) – Adds acidity and depth; crushed tomatoes work well for a smoother consistency. • Tomato Paste (½ 6-oz can) – Intensifies tomato flavor; you can omit if you don’t have it. • Pumpkin Puree (1 14-oz can) – Provides creaminess, sweetness, and a boost of nutrition (vitamins A, C). • Chicken Broth or Water (½ – 1 cup) – Keeps the chili moist; vegetable broth is great for a vegetarian version. For Seasoning • Dried Oregano (2 ½ tsp) – Delivers a herby flavor; basil or Italian seasoning makes a lovely alternative. • Chili Powder (2 Tbsp) – Brings spice to the dish; feel free to adjust to taste based on your heat preference. • Ground Cinnamon (¾ tsp) – Balances flavors with warming notes that are comforting and inviting. • Ground Cumin (2 tsp) – Adds earthy depth; coriander can be an excellent substitute. • Sea Salt (1 tsp) – Enhances all flavors; table salt is a fine alternative if that’s what you have. • Black Pepper (½ tsp) – For seasoning; adjust to suit your taste. • Cayenne (¼ – ½ tsp, optional) – Introduces heat; add more if you desire an extra kick. Get ready to enjoy the delightful warmth and flavors of this Slow-Cooker Pumpkin Chili! Step‑by‑Step Instructions for Slow Cooker Pumpkin Chili Step 1: Heat the Base In a large skillet, heat 1 tablespoon of avocado oil and 1 tablespoon of olive oil over medium heat. Once shimmering, add 1 chopped yellow onion, 1 chopped green bell pepper, and 6 minced garlic cloves. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and the peppers soften, filling your kitchen with a fragrant aroma. Step 2: Brown the Meat In the slow cooker, combine the sautéed vegetables with 1 ½ pounds of grass-fed ground beef or ground turkey. Cook on the sauté setting until the meat is browned and no longer pink, making sure to break it apart as it cooks. This step takes approximately 5-7 minutes and enhances the flavor of your Slow Cooker Pumpkin Chili. Step 3: Combine Ingredients Once the meat is browned, stir in 1 can (28 oz) of diced tomatoes, ½ can (6 oz) of tomato paste, and 1 can (14 oz) of pumpkin puree into the slow cooker. Then pour in ½ to 1 cup of chicken broth or water, depending on your desired consistency. Mix well until all ingredients are integrated, and the pumpkin is smooth. Step 4: Season the Chili Add the spices to your mixture: 2 ½ teaspoons of dried oregano, 2 tablespoons of chili powder, ¾ teaspoon of ground cinnamon, 2 teaspoons of ground cumin, 1 teaspoon of sea salt, ½ teaspoon of black pepper, and an optional ¼ to ½ teaspoon of cayenne for heat. Stir thoroughly to ensure an even distribution of flavors, creating a delicious base for your Slow Cooker Pumpkin Chili. Step 5: Cook the Chili Cover the slow cooker and cook on low for 6 hours or on high for about 3 hours. This slow cooking process melds the flavors beautifully, resulting in a thick and hearty chili. You’ll know it’s ready when the chili is bubbling and aromatic, the ingredients have softened, and your kitchen smells inviting. Step 6: Serve and Enjoy Once cooked to perfection, give the chili a final stir. Optionally, taste and adjust the seasonings, adding more chili powder or cayenne if desired. Ladle the Slow Cooker Pumpkin Chili into bowls, and consider topping it with diced avocado, fresh cilantro, or a squeeze of lime for an extra layer of flavor. Enjoy! Make Ahead Options These Slow-Cooker Pumpkin Chili provisions are perfect for busy home cooks looking to streamline meal prep! You can chop the onions, bell peppers, and garlic up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. Additionally, you can brown the ground beef or turkey and refrigerate it for up to 3 days. When you’re ready to serve the chili, simply combine the prepped ingredients, along with the diced tomatoes, pumpkin puree, and spices, in the slow cooker. Cook as directed, and you’ll enjoy a delicious, hearty meal with minimal effort on busy evenings! What to Serve with Slow-Cooker Pumpkin Chili? As you savor each warm bite of this savory dish, consider these delightful companions to elevate your meal experience. Cornbread Muffins: Their sweet, buttery flavor complements the chili’s spices, creating a harmonious balance of tastes. Fresh Green Salad: A refreshing mix of greens and tangy vinaigrette brings a crisp contrast to the warm, hearty chili. Creamy Avocado Salsa: The rich creaminess of avocado adds a luscious texture while enhancing the chili’s warmth and earthiness. Roasted Sweet Potatoes: Their natural sweetness echoes the pumpkin, making it a wonderful match that highlights the dish’s cozy flavors. Crispy Nachos: Crunchy tortilla chips served with melted cheese on top offer a fun, shareable twist that pairs beautifully with the chili. Spiced Apple Cider: This fragrant drink warms your soul and blends perfectly with the subtle spices of your chili, making it a favorite during chilly evenings. Chili Lime Rice: The zesty flavor of lime adds brightness and offsets the chili’s richness, making every bite delectable. Chocolate Chip Cookies: The sweetness of these classic cookies is the perfect ending, contrasting wonderfully with the chili’s robust flavors. How to Store and Freeze Slow-Cooker Pumpkin Chili Fridge: Store your Slow-Cooker Pumpkin Chili in an airtight container in the refrigerator for up to 5 days. This makes it easy to grab for lunch or dinner throughout the week. Freezer: For longer storage, freeze the chili in portioned airtight containers or freezer bags for up to 3 months. Label with the date so you can keep track! Reheating: When you’re ready to enjoy your chili again, reheat it gently on the stove or in the microwave until hot, adding a splash of broth or water if it’s too thick. Make-Ahead Tip: This chili develops even more flavor after sitting for a day, so consider making it ahead of time for an easy, delicious meal later on. Expert Tips for Slow-Cooker Pumpkin Chili Browning the Meat: Always brown the meat before adding it to the slow cooker. This step deepens the flavors and enriches your Slow-Cooker Pumpkin Chili. Season to Taste: Adjust your seasoning at the end. Always taste before serving, as flavors can vary depending on your ingredients or personal preference. Texture Control: For a thicker chili, reduce the amount of broth or cook uncovered for the last hour. This allows the flavors to concentrate beautifully. Chili Powder Adjustments: Start with less chili powder if you’re unsure of spice levels. You can always add more, but it’s harder to reduce heat after cooking. Vegetarian Version: If you’re looking to make it vegetarian, replace the meat with a mix of your favorite hidden veggies like butternut squash and bell peppers for a delicious alternative. Freezer-Friendly: Don’t forget, this chili freezes wonderfully! Portion it out into containers for a convenient meal prep option. Slow Cooker Pumpkin Chili Variations Feel free to get creative with your Slow Cooker Pumpkin Chili for a personalized touch that excites your taste buds! Vegan Option: Replace the ground meat with diced butternut squash or mushrooms for a flavorful, plant-based twist. These swaps add heartiness and deliciousness without sacrificing texture. Bean Lover’s Delight: If you enjoy beans, add canned black beans or kidney beans for extra protein and fiber. They blend beautifully with the chili, enhancing both texture and taste. Spicy Kick: For a spicier chili, increase the cayenne pepper or add finely chopped jalapeños. This fiery addition will definitely warm up your dish and keep everyone reaching for a glass of water! Sweet Potato Addition: Incorporate diced sweet potatoes for an added layer of sweetness and texture. They complement the pumpkin wonderfully, making each bowl irresistibly comforting. Smoky Flavor: Add a teaspoon of smoked paprika to introduce a subtle smokiness. It adds depth to the chili that evokes warm, cozy feelings, perfect for chilly nights. Savory Greens: Stir in fresh spinach or kale toward the end of cooking for a burst of color and nutrients. These greens wilt beautifully and provide a delightful contrast to the chili’s hearty base. Creamy Twist: For a creamier texture, stir in a dollop of coconut cream or Greek yogurt just before serving. It not only enhances the richness but also balances out the spices beautifully. Corn Sweetness: Toss in a cup of corn during the last hour of cooking for a pop of sweetness and added texture. Not only does it create a vibrant look, but it also adds a touch of nostalgia to the bowl, reminiscent of summer. Remember to adjust the spices and seasonings as you play with these variations to ensure everything stays balanced and delicious! For more approachable meals, you might also enjoy my Slow Cooker Beef or savor the flavors of Chili Lime Chicken. Slow-Cooker Pumpkin Chili Recipe FAQs What type of pumpkin puree should I use? Absolutely! For the best results, opt for 100% pure pumpkin puree, which you can find in cans at most grocery stores. Avoid pumpkin pie filling, as it contains added sugars and spices that can alter the flavor of your chili. If you’re feeling adventurous, you can also roast your own pumpkin and puree it for a fresh twist! How long can I store leftover chili in the fridge? Very good question! You can store your Slow-Cooker Pumpkin Chili in an airtight container in the refrigerator for up to 5 days. Just make sure to let it cool completely before sealing it up, and it’s ready for quick lunches or dinners throughout the week! Can I freeze Slow-Cooker Pumpkin Chili? How do I do it? Absolutely! Freezing is a great option for this chili. First, let the chili cool to room temperature. Then, pour it into portioned airtight containers or freezer bags, removing as much air as possible to prevent freezer burn. Label each container with the date. It will stay fresh for up to 3 months! When you’re ready to enjoy it, simply reheat on the stove or in the microwave, adding a splash of broth if necessary. What if my chili turns out too thick? No worries! If your Slow-Cooker Pumpkin Chili is thicker than you’d like, you can easily adjust the consistency. Just add a little more chicken broth or water, stirring well to incorporate it. You can also cook it uncovered for the last hour if you want to maintain a thicker consistency. Taste to ensure you still have the delicious flavors intact! Is this chili suitable for a Whole30 diet? Yes! This Slow-Cooker Pumpkin Chili is Whole30-friendly as it’s made without beans, grains, or dairy. Just make sure all your ingredients, particularly any broth and spices, are compliant with Whole30 guidelines. It’s a great option to enjoy comforting, hearty meals while adhering to your dietary restrictions! Can I use a different type of meat or substitute it entirely? Very much so! If you’re looking to swap out the meat, you can replace it with ground turkey, chicken, or even go vegetarian by using a mix of diced butternut squash, zucchini, or mushrooms. Each option offers a unique twist to your Slow-Cooker Pumpkin Chili while keeping it delicious and nutritious! Slow Cooker Pumpkin Chili - A Cozy, Flavor-Packed Delight No ratings yet This Slow Cooker Pumpkin Chili is a hearty dish that combines savory pumpkin and nutritious ingredients for a delightful meal. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 6 hours hrsTotal Time 6 hours hrs 15 minutes mins Servings: 6 bowlsCourse: DinnerCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base1 Tbsp Avocado Oil1 Tbsp Olive Oil any neutral oil works if you're out1 Chopped Yellow Onion red or white onion is a fine substitute1 Green Bell Pepper swap with any color bell pepper you prefer6 cloves Garlic mincedFor the Chili1.5 pounds Grass-fed Ground Beef or Ground Turkey opt for meat substitute or extra veggies for a vegan twist1 28 oz can Diced Tomatoes crushed tomatoes can work for a smoother consistency0.5 6 oz can Tomato Paste can be omitted if you don't have it1 14 oz can Pumpkin Puree provides sweetness and nutrition0.5 to 1 cup Chicken Broth or Water vegetable broth is great for a vegetarian versionFor Seasoning2.5 tsp Dried Oregano basil or Italian seasoning are alternatives2 Tbsp Chili Powder adjust to taste based on your heat preference0.75 tsp Ground Cinnamon2 tsp Ground Cumin coriander can be an excellent substitute1 tsp Sea Salt table salt is a fine alternative0.5 tsp Black Pepper adjust to suit your taste0.25 to 0.5 tsp Cayenne optional; add more for extra heat Equipment slow cookerSkilletcutting boardknife Method Step-by-Step InstructionsIn a large skillet, heat 1 tablespoon of avocado oil and 1 tablespoon of olive oil over medium heat. Add 1 chopped yellow onion, 1 chopped green bell pepper, and 6 minced garlic cloves. Sauté for about 5 minutes until the onion becomes translucent.In the slow cooker, combine the sautéed vegetables with 1 ½ pounds of ground beef or turkey. Cook on the sauté setting until browned, about 5-7 minutes.Stir in 1 can (28 oz) of diced tomatoes, ½ can (6 oz) of tomato paste, and 1 can (14 oz) of pumpkin puree. Pour in ½ to 1 cup of chicken broth or water and mix well.Add the spices: 2 ½ teaspoons of dried oregano, 2 tablespoons of chili powder, ¾ teaspoon of ground cinnamon, 2 teaspoons of ground cumin, 1 teaspoon of sea salt, ½ teaspoon of black pepper, and optional cayenne. Stir thoroughly.Cover and cook on low for 6 hours or high for about 3 hours until the chili is bubbling and aromatic.Once cooked, give the chili a final stir. Optionally adjust seasonings. Ladle into bowls and enjoy! Nutrition Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 12000IUVitamin C: 20mgCalcium: 50mgIron: 4mg NotesThis chili can be stored in the fridge for up to 5 days or frozen for up to 3 months. It develops more flavor after sitting for a day, making it perfect for meal prep. Tried this recipe?Let us know how it was!
