Simple ingredients, big comfort! This fall crockpot pumpkin chili is cozy, hearty and full of flavor — browned beef or turkey, two kinds of beans and sweet pumpkin puree slow-cooked for hours in a rich, spiced tomato broth. Set it, forget it, and come home to the ultimate autumn comfort bowl. Warm bowl, happy hearts!
Follow the Steps
Pumpkin ChiliReal ingredients, great flavor • Good food, cozy vibes
Pumpkin Chili
Cozy + Hearty + Full of Flavor
You need: 1 lb ground beef (or turkey), 2 tbsp tomato paste, 2 (15 oz) cans diced tomatoes, 1 (15 oz) can kidney beans (rinsed and drained), 1 (15 oz) can black beans (rinsed and drained), 1 cup chopped onion, 3 cloves garlic (minced), 2 tsp chili powder, 1 tsp cumin, 1/2 tsp ground cinnamon, 1/2 tsp salt, 1/4 tsp black pepper, 1 (15 oz) can pumpkin puree, 1 cup vegetable broth. Top it your way: sour cream, shredded cheese, green onions, avocado.
Heat a large skillet over medium heat and add the ground beef or turkey, breaking it into small crumbles with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until the meat is deeply browned and no longer pink anywhere. Browning first is worth the extra pan — it builds rich, savory flavor that the slow cooker cannot create on its own. Drain off the excess fat and tilt the pan to spoon out any pooled grease, so the finished chili is hearty, not oily.
Transfer the browned meat to the bowl of your crockpot. Add the tomato paste, diced tomatoes with their juices, rinsed kidney beans, rinsed black beans, chopped onion, minced garlic, chili powder, cumin, ground cinnamon, salt and black pepper. Scoop in the entire can of pumpkin puree — it melts right into the chili, adding body, a subtle sweetness and a boost of fiber without tasting like pumpkin pie. Pour in the vegetable broth and stir everything thoroughly to combine, making sure the tomato paste dissolves evenly into the mixture.
Cover with the lid and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours if you are short on time. Low and slow is the magic here: the long, gentle cook lets the beans turn creamy, the tomatoes break down into a rich sauce and all the spices marry into deep, cozy flavor. About 30 minutes before serving, lift the lid, give it a good stir and taste — adjust the salt, chili powder or a pinch more cinnamon until it tastes just right.
Give the chili a good final stir, ladling from the bottom so every bowl gets plenty of beans, meat and that thick, rich sauce. Serve warm in deep bowls and top it your way: a dollop of sour cream, a handful of shredded cheese, sliced green onions and creamy avocado. This recipe makes 6-8 generous servings, and the leftovers taste even better the next day. Good food, cozy vibes — warm bowl, happy hearts!
Chili Tips
- Use lean ground turkey for a lighter option. It keeps the chili hearty with less fat — the spices carry all the flavor.
- Adjust the spice level to your taste. Add an extra teaspoon of chili powder or a diced jalapeño for heat; keep it mild for the kids.
- Add extra veggies like bell peppers or corn. Diced bell pepper or a cup of corn kernels stretch the pot and add sweetness.
- Leftovers taste even better the next day. The flavors deepen overnight — this is the perfect make-ahead fall meal.
- Top it your way. Sour cream, shredded cheese, sliced green onions and creamy avocado — everyone builds their perfect bowl.
Frequently Asked Questions
Can I make this vegetarian?
Yes — skip the meat entirely and double the beans, or add diced sweet potato and bell peppers. Use vegetable broth and it is fully vegetarian.
Can I cook it on the stovetop instead?
Yes — brown the meat in a large pot, add everything else, and simmer on low for 45-60 minutes, stirring occasionally, until thick and rich.
Does the chili taste like pumpkin?
No — the pumpkin puree melts into the background, adding body, a subtle sweetness and extra fiber. It tastes like rich, spiced chili, not pumpkin pie.
How do I store leftovers?
Refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months. The flavor actually improves overnight.
Can I use fresh pumpkin instead of canned puree?
Yes — roast cubed pumpkin until tender and puree it smooth. You will need about 2 cups of puree to replace one 15 oz can.