Hearty Crock Pot Pumpkin Chili Recipe (Print Version)

Warm up with this simple Crock Pot Pumpkin Chili recipe! A hearty, flavorful, and easy dinner for busy nights, packed with fall spices.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 8 Hours minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 1 lb ground beef (or turkey)
02 - 1 (15 oz) can pumpkin puree (not pie filling!)
03 - 1 (28 oz) can diced tomatoes, undrained
04 - 1 (15 oz) can kidney beans, rinsed and drained
05 - 1 (15 oz) can black beans, rinsed and drained
06 - 1 cup chicken broth (or vegetable broth)
07 - 1 large onion, diced
08 - 3 cloves garlic, minced

→ Flavor Boosters

09 - 2 tbsp chili powder
10 - 1 tbsp ground cumin
11 - 1 tsp smoked paprika
12 - 1 tsp dried oregano
13 - 1/2 tsp salt (or to taste)
14 - 1/4 tsp black pepper (or to taste)

→ Sweet & Tangy Accents

15 - 1 tbsp maple syrup (or brown sugar)
16 - 1 tbsp apple cider vinegar

→ Garnish & Toppings (Optional)

17 - Shredded cheddar cheese
18 - Sour cream or Greek yogurt
19 - Fresh cilantro, chopped
20 - Sliced jalapeños

# Instructions:

01 - First things first, get your ground beef (or turkey!) into a large skillet over medium-high heat. Break it up with a spoon as it cooks. You're looking for it to be nicely browned all over. This step is crucial for flavor, don't skip it! Honestly, I once tried to shortcut and just put raw meat in the slow cooker, and it was... fine, but it totally lacked that deep, savory base. Once it's browned, drain any excess fat. No one wants greasy chili, right?
02 - Now, with a little of that remaining fat (or a drizzle of olive oil if you drained it all), toss in your diced onion. Let it cook for about 5-7 minutes until it's softened and translucent, smelling absolutely divine. Then, add your minced garlic and cook for just another minute until it's fragrant. Be careful not to burn the garlic – I’ve done that more times than I care to admit, and burnt garlic is just bitter. This step builds so much foundational flavor for your Crock Pot Pumpkin Chili, it's worth the extra few minutes!
03 - Alright, time for the magic of the slow cooker! Transfer your browned meat and sautéed aromatics into your Crock Pot. Now, add in the pumpkin puree, diced tomatoes (undrained!), rinsed and drained kidney beans, black beans, and chicken broth. Stir it all together until it's well combined. It'll look a little chunky and orange, and that's exactly what we want! I love this part because it’s where all the individual components start to look like the delicious Crock Pot Pumpkin Chili it’s meant to be.
04 - Next, sprinkle in your chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Give everything another good stir to make sure those spices are evenly distributed. Now, put the lid on your Crock Pot. Set it to low for 6-8 hours, or high for 3-4 hours. Honestly, the longer it simmers on low, the more those flavors deepen and meld together. I always prefer the low-and-slow route if I have the time; it just makes the Crock Pot Pumpkin Chili incredibly rich and comforting.
05 - Once your Crock Pot Pumpkin Chili has cooked through and the flavors are beautifully developed, give it a taste. This is where you become the chef! Stir in the maple syrup and apple cider vinegar. This little combo really brightens everything up and balances the richness. Taste again, and adjust the seasonings if needed. Maybe it needs a bit more salt, or another pinch of chili powder for a kick? This is your chili, make it sing! I always add a little extra pepper at this stage, I just love that slight bite.
06 - Now for the best part—serving! Ladle generous portions of your warm Crock Pot Pumpkin Chili into bowls. Pile on your favorite toppings! For me, that means a good handful of shredded cheddar cheese, a dollop of cool sour cream, and a sprinkle of fresh cilantro. If you like a little heat, some sliced jalapeños are a must. It should look vibrant, smell amazing, and be utterly irresistible. Enjoy the fruits of your slow-cooking labor!

# Notes:

01 - Don't skimp on sautéing the aromatics; it builds so much flavor.
02 - This Crock Pot Pumpkin Chili tastes even better the next day!
03 - I tried swapping ground beef for turkey once, still delicious!
04 - A dollop of sour cream and fresh cilantro makes it feel fancy.

# Equipment Needed:

01 - Large skillet
02 - Slow cooker (Crock Pot)

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 15-25g
Total Carbohydrate: 30-40g
Protein: 25-35g

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