I love how this Crockpot Pumpkin Chili turns simple pantry staples into a thick, hearty dinner everyone asks for again.
I’m obsessed with this Crockpot Pumpkin Chili because it tastes bold, rich, and a little unexpected without trying too hard. The pumpkin puree melts into the chili and gives it this thick, savory body that I cannot stop thinking about.
I usually go for ground turkey because I like how it keeps the bowl hearty without feeling heavy. And the flavor?
Deep, slightly smoky, a tiny bit sweet, with enough kick to keep me going back for another spoonful. But honestly, it’s the texture that gets me.
Thick. Loaded.
Straight-up satisfying fall dinner energy in one messy, delicious bowl again.
Ingredients
- Ground beef or turkey makes it hearty, filling, and totally dinner-worthy.
- Olive oil helps soften the veggies and adds a little richness.
- Yellow onion brings that cozy, savory base every good chili needs.
- Green bell pepper adds color, crunch, and a fresh little bite.
- Jalapeño gives heat if you’re into a mild kick.
- Garlic makes everything taste deeper, warmer, and way less boring.
- Pumpkin puree adds creaminess, body, and sneaky veggie goodness.
- Diced tomatoes keep it juicy with a bright, tangy feel.
- Tomato sauce pulls everything together and makes the chili saucy.
- Broth keeps it from getting too thick or heavy.
- Kidney and black beans add fiber, protein, and real stick-to-your-ribs comfort.
- Chili powder, cumin, and paprika bring the smoky, classic chili vibe.
- Brown sugar or maple syrup balances the tomatoes and spice.
- Plus lime juice wakes it up right before serving.
- Basically, cilantro adds a fresh finish if you don’t hate it.
Ingredient Quantities
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 jalapeño, seeded and minced, optional
- 3 cloves garlic, minced
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 14.5 ounces diced tomatoes, undrained
- 8 ounces tomato sauce
- 1 cup low sodium beef or chicken broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, adjust to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon brown sugar or maple syrup
- 1/4 teaspoon cayenne pepper, optional for heat
- 1 tablespoon lime juice, optional
- Fresh cilantro for garnish, optional
How to Make this
1. Heat olive oil in a skillet over medium heat; add ground beef or turkey and cook until browned, breaking up meat with a spoon.
2. Add diced onion, green bell pepper, and minced jalapeño to the skillet; cook until softened about 4 to 5 minutes.
3. Stir in minced garlic and cook 30 seconds until fragrant, then transfer the meat and vegetables to the crockpot.
4. To the crockpot add pumpkin puree, diced tomatoes with their juices, tomato sauce, and broth.
5. Add kidney beans and black beans, drained and rinsed.
6. Sprinkle in chili powder, ground cumin, smoked paprika, kosher salt, black pepper, brown sugar or maple syrup, and cayenne pepper if using; stir to combine.
7. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
8. About 15 minutes before serving stir in lime juice if using, then taste and adjust seasoning with additional salt, pepper, or sweetener as desired.
9. Serve hot topped with fresh cilantro if desired.
Equipment Needed
1. Large skillet or frying pan
2. Slow cooker or crockpot (4 to 6 quart)
3. Chef knife
4. Cutting board
5. Wooden spoon or heatproof spatula
6. Measuring cups and measuring spoons
7. Can opener and colander for draining beans
8. Ladle or large serving spoon
FAQ
Crockpot Pumpkin Chili Recipe Substitutions and Variations
- 1 pound ground beef or ground turkey: swap with lean ground pork, crumbled tempeh or plant-based ground, or 1 1/2 cups cooked brown or green lentils for a vegetarian option.
- 15 ounces pumpkin puree: substitute equal amounts of canned butternut squash puree, mashed roasted sweet potato, or pureed acorn squash.
- 15 ounces kidney beans and 15 ounces black beans: use pinto beans, cannellini beans, or a mix of chickpeas and navy beans in equal total volume.
- 2 tablespoons chili powder: replace with 1 1/2 tablespoons ancho or guajillo chili powder, or use 1 tablespoon smoked paprika plus 1 tablespoon ground cumin and a pinch of cayenne to taste.
Pro Tips
1) Brown the meat well and let it develop some fond in the pan before adding the veggies. Those browned bits add depth that a slow cooker alone can’t create. If using turkey, push the pan a bit longer to get some color so the chili won’t taste flat.
2) For a silkier pumpkin integration, whisk the pumpkin puree with a ladle of the hot broth or some of the tomato liquid until smooth before stirring it into the crockpot. This helps avoid pockets of thicker pumpkin and keeps the texture creamy without thinning the whole pot too much.
3) Taste and tune near the end of cooking rather than the start. Long simmering softens heat and amplifies acidity, so wait until the last 15 to 30 minutes to add lime juice, extra salt, or a touch more sweetener. Small adjustments then will give you the best balance.
4) For contrast and freshness, serve with a crunchy or acidic element: chopped raw onion, pickled jalapeños, or a squeeze of extra lime. A dollop of yogurt or shredded sharp cheddar will add richness and cool down the spice while cilantro brightens the whole bowl.
Crockpot Pumpkin Chili Recipe
I love how this Crockpot Pumpkin Chili turns simple pantry staples into a thick, hearty dinner everyone asks for again.
6
servings
395
kcal
Equipment: 1. Large skillet or frying pan
2. Slow cooker or crockpot (4 to 6 quart)
3. Chef knife
4. Cutting board
5. Wooden spoon or heatproof spatula
6. Measuring cups and measuring spoons
7. Can opener and colander for draining beans
8. Ladle or large serving spoon
Ingredients
1 pound ground beef or ground turkey
1 tablespoon olive oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
1 jalapeño, seeded and minced, optional
3 cloves garlic, minced
15 ounces pumpkin puree (not pumpkin pie filling)
14.5 ounces diced tomatoes, undrained
8 ounces tomato sauce
1 cup low sodium beef or chicken broth
15 ounces kidney beans, drained and rinsed
15 ounces black beans, drained and rinsed
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon kosher salt, adjust to taste
1 teaspoon freshly ground black pepper
1 tablespoon brown sugar or maple syrup
1/4 teaspoon cayenne pepper, optional for heat
1 tablespoon lime juice, optional
Fresh cilantro for garnish, optional
Directions
- Heat olive oil in a skillet over medium heat; add ground beef or turkey and cook until browned, breaking up meat with a spoon.
- Add diced onion, green bell pepper, and minced jalapeño to the skillet; cook until softened about 4 to 5 minutes.
- Stir in minced garlic and cook 30 seconds until fragrant, then transfer the meat and vegetables to the crockpot.
- To the crockpot add pumpkin puree, diced tomatoes with their juices, tomato sauce, and broth.
- Add kidney beans and black beans, drained and rinsed.
- Sprinkle in chili powder, ground cumin, smoked paprika, kosher salt, black pepper, brown sugar or maple syrup, and cayenne pepper if using; stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- About 15 minutes before serving stir in lime juice if using, then taste and adjust seasoning with additional salt, pepper, or sweetener as desired.
- Serve hot topped with fresh cilantro if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 477g
- Total number of serves: 6
- Calories: 395kcal
- Fat: 18.3g
- Saturated Fat: 6.5g
- Trans Fat: 0.5g
- Polyunsaturated: 1.7g
- Monounsaturated: 6.7g
- Cholesterol: 61mg
- Sodium: 420mg
- Potassium: 580mg
- Carbohydrates: 33g
- Fiber: 9g
- Sugar: 5g
- Protein: 26g
- Vitamin A: 1500IU
- Vitamin C: 21mg
- Calcium: 100mg
- Iron: 2mg
