Crock Pot Pumpkin Chili Recipe 

This Crock Pot Pumpkin Chili takes our classic chili recipe and adds a can of pumpkin puree for a hint of natural sweetness and a thicker, heartier broth. It doesn’t taste like pumpkin pie — it just tastes like really good chili. With only 15 minutes of prep, this is one of our favorite budget-friendly dinners to start in the morning and forget about until dinnertime.

Why You’ll Love This Recipe:

• Just 15 minutes of prep, then the slow cooker does the rest.
• Budget-friendly — made with pantry staples and canned goods.
• A fun twist on classic chili that’s still totally kid-approved.
• Easy to customize with the protein and beans you already have on hand.

Budget-Friendly Dinner

This chili comes out to about $3.02 per serving, made with canned pumpkin, canned beans, and ground beef — no specialty ingredients required. It’s an easy way to stretch your grocery budget while still putting a hearty, homemade dinner on the table.

What does Pumpkin Chili taste like?

Pumpkin chili is a delicious twist on your classic chili recipe. Adding pumpkin to the chili allows for the chili to have a thicker texture broth and adds just a hint of sweetness that you will love.

We like to call it our secret ingredient. Because when you serve it to a crowd everyone will love the taste but they won’t be able to tell what that extra ingredient is.

Blending the pumpkin with the other ingredients allows for you to taste a sweet and spicy flavor without being overpowering.

What Size Crock Pot Should I Use?

This recipe is written for a 6-quart slow cooker, which comfortably fits everything with room to stir. If you’re feeding a bigger crowd, double the ingredients and use a 7 or 8-quart slow cooker instead — an 8-quart with a doubled recipe will be quite full, so don’t fill it past about ¾ full to leave room for stirring and for the chili to cook evenly

Ingredients: 

• Ground Beef – We use lean ground beef for the best flavor. Ground turkey or ground chicken both work well too, and you can even do half and half.
• Pumpkin Purée (15 oz can) – Adds a subtle sweetness and helps thicken the broth. Just be sure to grab 100% pumpkin puree, not pumpkin pie filling.
• Tomato Sauce (29 oz can) – This is the base of the chili broth.
• Pinto Beans (15 oz cans), do not drain – We leave the liquid in the can — it helps thicken the chili as it cooks. Any bean works here, so use whatever you have on hand.
• Beef Broth – Helps thin the chili to your preferred consistency. If you’re using ground turkey, swap in chicken broth instead.
• Chili Powder – Our go-to spice for classic chili flavor.
• Salt & Pepper – Simple seasoning to bring everything together.
• Onion, diced – Adds flavor and a little texture.
• Red Bell Pepper, diced – Adds a bit of sweetness and color. Any color bell pepper works.
• Minced Garlic – For extra flavor — fresh or jarred both work fine.

How to Make Slow Cooker Pumpkin Chili: 

Step 1 – Brown the ground beef until no longer pink.  Drain off the excess grease. 

Step 2 – Place the ground beef in a crock pot. Then stir in the remaining chili ingredients.  Cover and cook on low for 6-8 hours or on high for 3-4 hours.  

Step 3 – Serve warm with your favorite chili toppings and enjoy! 

Recipe Tips:

• Crock Pot Size – This recipe is written for a 6-quart slow cooker. If you’re doubling it for a crowd, use a 7 or 8-quart slow cooker so it has room to cook evenly.
• Pumpkin Puree – Make sure to buy the 100% Canned Pumpkin Puree and not the Pumpkin Pie Filling. The Pumpkin Pie Filling does not work in this recipe.
• Broth – If you using ground beef, use beef broth. If you are using ground turkey use chicken broth.
• Meat – We browned our beef in a skillet before adding it to the slow cooker for the best flavor. If your slow cooker has a stovetop-safe insert, you can brown the meat right in the pot instead — it saves you a dish.
• Adding in broth – Add the broth in small batches. If you prefer a thinner broth, you can always add in more towards the end of cooking time.
• Texture – If your chili looks too thin after cooking, remove the lid for the last 30 minutes of cook
• Spicy – If you prefer to have your chili to be a bit more spicier, you can easily add in additional ingredients. We recommend Cayenne Pepper or slice jalapenos. A side of hot sauce is also an option.
• Make Ahead – Leftover chili is my favorite way to eat chili. We like to make ahead and then place in the refrigerator after it cools. The ingredients really marinate together to get the best chili flavor.

Crock Pot Pumpkin Chili Variations:

• Change the Meat – We love that this recipe can be change to what you have on hand or your diet restrictions. You can use ground turkey or ground chicken or rotisserie chicken instead of ground beef.
• Beans – We used pinto beans, but you can use any type of bean. Red beans, white beans or even black beans will work with this recipe.
• Corn – Add in a can or frozen corn for added texture and flavor.
• No Beans – If you prefer to make chili beans or you have kids that don’t like beans, then just omit them.
• Vegetarian – Skip the meat and use 2 extra cans of beans (try black beans or kidney beans) in its place. Use vegetable broth instead of beef broth.
• Make Ahead – We like to plan our meals for the week on Sunday. If I know I am going to make meals ground beef, I like to make a big batch of it so I can easily add it to a recipe.
• Instant Pot – This chili recipe can even be made in the instant pot.

Pumpkin Chili Toppings:

We love to set out a variety of toppings when we make chili. Here are some of our favorites:

• Different types of cheeses
• Sour Cream
• Sliced Avocado
• Chopped Green Onions
• Hot Sauce
• Sliced Jalapeno Peppers
• Lime Wedges

What to Serve with Pumpkin Chili?

• Corn Bread – We love serving cornbread with our chili. This homemade recipe is easy to make and we love it crumbled up in our chili.
• Crackers and Cheese – Crackers and cheese is a must when we are making chili.
• Cheddar Jalapeno Cornbread – This is the perfect homemade jalapeno cornbread recipe. It has a bit of spice and it goes perfectly with this pumpkin chili.

How to Store Leftovers:

Refrigerate the leftovers in an airtight container for up to 5 days. 

How to Freeze:

Once the chili has cooled to room temperature, place in a freezer safe container. If stored properly the chili will stay good for up to 3 months.

How to Reheat:

Allow chili to thaw overnight in the refrigerator. Place the chili in a large pot over medium heat or dutch oven and reheat on the stove top. Stirring occasionally until chili is heated thoroughly.

Frequently Asked Questions

More Easy Crockpot Chili Recipes:

• Easy Crock Pot Chili Recipe
• Turkey Chili Crockpot Recipe
• Slow Cooker Brisket Chili
• The Best Easy Keto Chili Recipe
• Texas Roadhouse Chili Recipe