Hearty, flavorful, and fall in a bowl! This crockpot pumpkin spice beef chili is a cozy twist on classic chili — browned beef, kidney beans and sweet pumpkin puree slow-cooked for hours with warm spices and rich tomato flavor. Simple ingredients, big comfort. Pure comfort in every bowl!
Follow the Steps
Pumpkin Spice Beef ChiliWarm spices • Rich flavor • Pure comfort
Pumpkin Spice Beef Chili
Hearty + Flavorful + Fall in a Bowl
You need: 1 lb ground beef, 1 medium yellow onion (diced), 1/2 cup pumpkin puree, 1 (15 oz) can kidney beans (drained and rinsed), 1 (14.5 oz) can diced tomatoes, 1 cup beef broth, 2 tbsp tomato paste, 2 tbsp chili powder, 1 tbsp pumpkin spice, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 oz dark chocolate (optional). Optional add-ins: corn, bell peppers, jalapenos, extra beans, a pinch of cayenne. Top it off: shredded cheddar, sour cream, green onions, avocado, tortilla strips.
Heat a large skillet over medium heat. Add the ground beef and diced onion, breaking the meat into small crumbles with a wooden spoon. Cook for 7-9 minutes, stirring occasionally, until the beef is deeply browned and no pink remains anywhere. Browning first builds the rich, savory base that makes this chili taste slow-cooked all day — the slow cooker alone cannot create that flavor. Drain off the excess fat and tilt the pan to spoon out any pooled grease, so the finished chili is hearty but never oily.
Transfer the browned beef and onions straight into your crockpot. Add the pumpkin puree, kidney beans, diced tomatoes with their juices, beef broth, tomato paste, chili powder, pumpkin spice, garlic powder, onion powder, salt and black pepper. Toss in the dark chocolate if you are using it — it melts away completely and deepens the flavor without adding any sweetness. Stir everything thoroughly to combine, making sure the tomato paste dissolves evenly so every spoonful tastes the same.
Cover with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chili is thick, rich and deeply flavorful. Low and slow is the magic: the beans turn creamy, the tomatoes melt into a velvety sauce and the warm pumpkin spice blooms through every bite. Resist the urge to lift the lid often — the crockpot loses precious heat each time and needs extra time to recover.
Lift the lid and give the chili a good, thorough stir from the bottom up, scraping the sides so everything is evenly combined. Taste a spoonful and adjust the seasoning — more salt, a crack of black pepper, or an extra pinch of pumpkin spice if you like it cozier. If the chili looks thinner than you like, leave the lid off for the last 20-30 minutes of cooking so the excess liquid evaporates and it thickens up beautifully.
Ladle the hot chili into deep bowls and top it your way: shredded cheddar, a dollop of sour cream, sliced green onions, creamy avocado or crunchy tortilla strips. This recipe makes 6-8 generous servings, and the leftovers taste even better the next day — the flavors keep deepening overnight. Spicy, savory and oh so good. Fall in a bowl!
Chili Tips
- Use lean ground beef for a lighter option. You keep all the hearty flavor with less fat — the spices do the heavy lifting.
- Do not skip the pumpkin spice — it makes it extra special! That warm blend of cinnamon, nutmeg and cloves is the cozy twist that sets this chili apart.
- Adjust the heat level to your taste. Keep it mild for the family, or stir in diced jalapenos or a pinch of cayenne for a kick.
- Leftovers taste even better the next day. The spices keep melding overnight — this is the perfect make-ahead fall meal.
- Top it off with your favorite toppings. Shredded cheddar, sour cream, green onions, avocado and tortilla strips — everyone builds their perfect bowl.
Frequently Asked Questions
Does this chili taste like pumpkin pie?
No — the pumpkin puree adds body, fiber and a subtle sweetness, while the pumpkin spice adds warmth. It tastes like rich, spiced beef chili, not dessert.
What is pumpkin spice made of?
A blend of cinnamon, nutmeg, ginger, cloves and allspice. If you do not have it, use 1 tsp cinnamon plus pinches of nutmeg, ginger and cloves instead.
Can I make this ahead of time?
Yes — refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. The flavor actually deepens overnight, so it is ideal for meal prep.
How do I make it spicier?
Add diced jalapenos, a pinch of cayenne, or an extra teaspoon of chili powder. Stir in extra at step 4 so you can taste and adjust.
Why add dark chocolate?
A tiny piece melts in invisibly and deepens the savory richness of the chili — you will not taste chocolate, just a more complex, restaurant-style flavor.