This Slow Cooker Pumpkin Chili Recipe is a hearty, comforting meal that’s packed with bold chili flavor and a creamy twist from real pumpkin purée. Don’t worry—you won’t taste pumpkin pie! The pumpkin adds richness, thickness, and a subtle earthy flavor that pairs perfectly with ground beef, beans, tomatoes, and warm spices.
Whether you’re looking for the perfect fall dinner, a game day meal, or an easy weeknight recipe, this slow cooker pumpkin chili is sure to become a seasonal favorite.
Servings, Prep Time & Cook Time
Servings: 8
Prep Time: 15 minutes
Cook Time: 4–6 hours on LOW or 3–4 hours on HIGH
Total Time: About 5 hours
Why You’ll Love This Slow Cooker Pumpkin Chili Recipe
- Perfect cozy fall dinner
- Easy dump-and-go slow cooker meal
- Thick, hearty, and full of flavor
- Packed with protein and fiber
- Great for meal prep
- Even better the next day
Ingredients for Slow Cooker Pumpkin Chili
The Meat & Vegetables
1 tablespoon olive oil
1 pound lean ground beef, cooked and drained
1 green bell pepper, diced
1 yellow onion, diced
Ground beef and fresh vegetables create the hearty base of this comforting chili.
The Chili Base
1 (28-ounce) can fire-roasted diced tomatoes, undrained
1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 cup water
Pumpkin purée gives this chili an incredibly creamy texture while fire-roasted tomatoes add deep, smoky flavor.
The Seasonings
2 tablespoons chili powder
1½ teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
These warm spices create the classic chili flavor with a subtle smoky finish.
Optional Toppings
Sliced green onions
Sour cream
Shredded cheddar cheese
The toppings add freshness, creaminess, and extra flavor to every bowl.
Equipment We Love for This Recipe
- 6-quart slow cooker
- Large skillet
- Wooden spoon
- Ladle
- Measuring cups and spoons
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Slow Cooker Pumpkin Chili Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef cooked and drained
- 1 green bell pepper diced
- 1 yellow onion diced
- 2 tablespoons chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 28-ounce can fire-roasted diced tomatoes, undrained
- 1 15-ounce can pumpkin purée (not pumpkin pie filling)
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 cup water
- Sliced green onions
- Sour cream
- Shredded cheddar cheese
Instructions
- Add all of the chili ingredients to a slow cooker.
- Stir well to combine.
- Cover and cook on LOW for 4 to 6 hours or HIGH for 3 to 4 hours.
- Stir before serving.
- Ladle into bowls and top with sliced green onions, sour cream, and shredded cheddar cheese.
- Serve with warm cornbread.
How to Make Slow Cooker Pumpkin Chili
Brown the ground beef in a skillet and drain any excess grease.
Add the cooked beef, olive oil, diced bell pepper, onion, fire-roasted tomatoes, pumpkin purée, pinto beans, black beans, water, and all of the seasonings to your slow cooker.
Stir everything together until well combined.
Cover and cook on LOW for 4 to 6 hours or HIGH for 3 to 4 hours, allowing the flavors to develop into a thick, hearty chili.
Before serving, give the chili one final stir and ladle it into bowls. Top with shredded cheddar cheese, sour cream, and sliced green onions for the perfect finishing touch.
Don’t forget a warm piece of cornbread on the side!
What to Serve with Slow Cooker Pumpkin Chili
This hearty chili pairs perfectly with:
- Moist Southern Cornbread Recipe
- Easy Peasy Drop Biscuits Recipe
- Southern Sweet Tea Recipe
- Slow Cooker Creamed Corn Recipe
It’s also delicious served alongside:
- Corn chips or tortilla chips
- Cinnamon butter
- Baked potatoes
- A simple green salad
Finish your cozy fall meal with Classic Homemade Pumpkin Pie Recipe or Chocolate Chip Pound Cake Recipe for dessert.
Storage & Reheating
Storage
Store leftover chili in an airtight container in the refrigerator for up to 5 days.
Freezing
Freeze in individual freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat on the stovetop over medium-low heat or microwave individual servings until hot, stirring occasionally. Add a splash of water or broth if the chili thickens too much.
Frequently Asked Questions
Can I taste the pumpkin?
Not really! The pumpkin purée blends into the chili, adding richness and body rather than a sweet pumpkin flavor.
Can I make this vegetarian?
Yes! Omit the ground beef and add another can of beans or your favorite meat substitute.
Can I make it spicier?
Absolutely! Add diced jalapeños, cayenne pepper, crushed red pepper flakes, or your favorite hot sauce.
Can I make this ahead of time?
Yes! Pumpkin chili tastes even better the next day after the flavors have had time to develop, making it an excellent meal prep recipe.
Final Thoughts
This Slow Cooker Pumpkin Chili Recipe is everything you want in a cozy fall meal—thick, hearty, comforting, and full of bold chili flavor with a creamy twist from pumpkin purée. It’s an easy slow cooker recipe that’s perfect for football season, chilly evenings, and busy weeknights, and it’s guaranteed to have everyone asking for seconds.
If you make this recipe, tag us so we can see. We love seeing how you style your food and bring a little Southern hospitality into your home.
Enjoy!
McKaylee & Michele
MckMich Collective
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