Slow Cooker Pumpkin Chili Recipe
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 8
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.