Pumpkin Chili is the kind of meal that makes a cool night feel inviting. It’s hearty and full of warm fall flavor, with real pumpkin, beans, and spices that cook down into something simple and satisfying. Everything comes together in the slow cooker for an easy dinner that feels comforting without any fuss.
Ingredients
Here’s what you’ll need to make this Pumpkin Chili. Real pumpkin and warm spices turn a simple slow cooker meal into something cozy and satisfying for any fall night.
- Olive oil: Helps the meat brown and adds depth to the base.
- Ground meat: Use beef, turkey, pork, chicken, or mushrooms for a hearty base.
- Yellow onion: Adds sweetness and balance to the chili.
- Diced tomatoes: Create a rich, flavorful sauce.
- Fresh pumpkin or pumpkin purée: Brings a subtle sweetness and creamy texture that sets this chili apart.
- Chili beans and black beans: Add protein, texture, and heartiness.
- Brown sugar: A touch of sweetness to balance the spice and acidity.
- Pumpkin pie spice: Gives warmth and depth without being overpowering.
- Chili powder: Adds a gentle kick and classic chili flavor.
- Red pepper flakes (optional): For a little extra heat.
- Cheddar cheese and Greek yogurt or sour cream: For creamy, tangy toppings that finish each bowl perfectly.
See recipe card for full list and quantities of ingredients.
Serving Suggestions
This Pumpkin Chili is hearty enough to stand on its own but even better with something warm on the side.
- Serve with: A slice of Pumpkin Butter Swirl Cornbread — the sweetness and buttery pumpkin swirl balance the savory, spiced chili perfectly.
- Top it off: Add a spoon of Greek yogurt or sour cream and a sprinkle of sharp cheddar for a creamy finish.
- Make it a meal: Pair with a simple green salad or roasted vegetables for a cozy, balanced dinner.
- For leftovers: Spoon it over baked potatoes or rice for an easy next-day lunch.
📋 Recipe
Pumpkin Chili
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Equipment
- Slow cooker or crockpot
- Large pan
- Wooden spoon
- Chef's Knife
- Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound ground meat beef, turkey, pork, chicken, or diced mushrooms
- 1 yellow onion chopped
- 1 28oz can diced tomatoes with juices
- 2 cups fresh pumpkin cubed or 1 15 ounce can pumpkin purée
- 1 15 ounce can chili beans
- 1 15 ounce can black beans
- 3 tablespoons brown sugar
- 1 tablespoon pumpkin pie spice
- 1 tablespoon chili powder
- Optional: red pepper flakes
For Serving:
- Shredded cheddar cheese
- Greek yogurt or sour cream
- Cilantro
- Diced Onion
- Crushed Tortilla Chips
Instructions
- Brown: Heat olive oil in a large pan over medium heat. Add ground meat and cook, stirring often, until browned and crumbly, about 10 minutes. Drain off excess fat.
- Combine: Transfer the cooked meat to a slow cooker. Add onion, diced tomatoes, pumpkin, both beans, brown sugar, pumpkin pie spice, chili powder, and red pepper flakes (if using). Stir to combine.
- Cook: Cover and cook on low for 3–4 hours, until pumpkin is tender and flavors have melded together.
- Serve: Ladle into bowls and top with shredded cheddar and a dollop of Greek yogurt or sour cream.
Notes
- Make it spicy: Add chipotle chili powder or a few dashes of hot sauce.
- Make it vegetarian: Swap meat for extra beans or sautéed mushrooms.
- Shortcut: Use canned pumpkin purée instead of cubed fresh pumpkin for a smoother, creamier chili.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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