Pumpkin Chili

A cozy crockpot chili made with real pumpkin, warm spices, and a little sweetness to balance the heat. It’s hearty, hands-off, and packed with fall flavor — the kind of meal you throw together in the morning and come home to after trick-or-treating.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings Servings

Calories 195kcal

Author Meghan Birnbaum

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

Get Recipe Ingredients

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.

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