This post contains affiliate links. Please see our disclosure policy.
The perfect fall recipe that your family is going to love. Simple Slow Cooker Pumpkin Chili is the perfect meal for a cool fall day and your house will smell amazing with this cooking all day!
Table of Contents
- Fall is Chili time, but chili with a pumpkin?
- How to make Slow Cooker Pumpkin Chili:
- Ingredient Notes:
- Directions:
- Recipe Tip
- Serving Options:
- Can I make this Slow Cooker Pumpkin Chili on the stove top?
- How to Freeze Pumpkin Chili:
- Have leftover pumpkin? Try these recipes next:
- Slow Cooker Pumpkin Chili Recipe
- How to Freeze Pumpkin Chili:
Fall is Chili time, but chili with a pumpkin?
Chili and fall go hand in hand. When you add pumpkin to the recipe it makes it even better and the perfect fall dinner recipe.
While my chili was cooking I headed outside with my family and got to spend some time playing in the backyard in the fall air and came it to have dinner ready and my house smelling amazing!
If you love chili as much as I do, then make sure to check out all my other chili recipes next.
How to make Slow Cooker Pumpkin Chili:
This is a really easy recipe to make. Start by cooking your ground beef in a skillet. Once it is done add it to your slow cooker along with the rest of the ingredients.
Cook in the slow cooker until you are ready for dinner!
Ingredient Notes:
- Ground Beef – I used a lean ground beef for this recipe.
- Onion – diced fine.
- Bell Pepper: Diced. I used a red and yellow bell pepper.
- Seasoning: I used chili powder, garlic powder, salt, ground cinnamon, ground all spice, and pumpkin pie spice.
- Pumpkin Puree – Make sure it’s pumpkin puree and not pumpkin pie filling.
- Kidney Beans – drained and rinsed.
- Tomato Paste
- Crushed Tomatoes
- Apple Cider Vinegar
- Water
Directions:
Step One: Start by cooking ground beef.
Drain the fat and place into the slow cooker.
Recipe Tip
For this recipe, you can use ground beef or ground turkey.
Step Two: Once the beef is cooked add remaining ingredients to the slow cooker.
Serving Options:
Step Three: Serve with sour cream and shredded cheese.
We also love to serve this with cornbread.
Can I make this Slow Cooker Pumpkin Chili on the stove top?
You can skip the slow cooker if you want and make this soup right on the stove!
The nice thing about making this on the stove top, is you can make it all in one pot as well! Easy dinner and easy cleanup!
Follow the same directions by starting with cooking the ground beef. Once that is cooked in a large pot add your remaining ingredients. Bring to a boil and then simmer for about 20 to 30 minutes. Serve and enjoy!
How to Freeze Pumpkin Chili:
Once the chili is cooked allow to cool completely. Place the chili in a large freezer bag or freezer container. Leave in the freezer for up to 6 months.
To reheat allow to thaw in the fridge. Place in the slow cooker for 1-2 hours until heated through or heat over medium heat in a pot on the stovetop until heated through.
Have leftover pumpkin? Try these recipes next:
Chocolate Chip Pumpkin Bread: Pumpkin bread is a must for the fall and adding chocolate chips makes it even better.
Mini Pumpkin Pies: My favorite way to make pumpkin pie. These mini pies are so perfect for a party and they taste amazing.
Pumpkin Spice Dump Cake: This simple recipe is dumped into a casserole dish then baked. It’s just that easy.
If you tried this recipe or any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, PINTEREST, and YOUTUBE.
I would love for you to follow along and discover more amazing recipes.
Show me what you are making, tag us, or use hashtag #TDOARH
Slow Cooker Pumpkin Chili
Ingredients
- 2 pounds Ground beef
- 1 cup Onion, (diced)
- 2 cups Bell pepper, (diced)
- 1 tablespoon Chili powder
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground all spice
- 1/2 teaspoon Pumpkin pie spice
- 15 oz Pumpkin puree
- 2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 10 oz Kidney beans
- 2 tablespoon Tomato paste
- 28 oz Crushed tomatoes
- 1 teaspoon Cider vinegar
- 1 cup Water
Instructions
- Cook ground beef, drain fat, and place into the slow cooker.
- Add remaining ingredients to the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours.
- Serve with sour cream and shredded cheese.
Notes
- Tip: For this recipe, you can use ground beef or turkey.
if I don’t have a slow cooker , approximately how long would you cook this on the stove?
Once your ground beef is cooked and all your ingredients are in a large pot I would bring to a boil then reduce and allow to simmer for 30-45 mins.
Made this today for extended family. My grandkids LOVED it, as did the rest of the family. I used frozen pumpkin, which I drained and pureed; didn’t have any bell peppers, so just made it without. It’s a keeper.
Hi, do you drain the beans and rinse them? Or do you ue the liquid in the chili from the can? Any recommendations for. Substitute for allspice?
I do drain and rinse the beans. You could use cinnamon instead.
What kind of bell peppers do you use?
I like to use red!
What are the tricolor beans? Are they kidney beans or pinto beans?
Hi Amber! I used a can of that came with a blend of kidney, pinto, and black beans. You can add the same amount of any bean you enjoy! I hope you like this recipe!
How many points is this and how much is a serving
Hi Eileen! This chili should make a good 6 servings. Are referring to weight watchers points? I am not sure how many this is. I don’t do weight watchers and I am not sure how they calculate points. Hope you enjoy the recipe!
Hey so I’m just a bit confused. I was on my way to shop for the ingredients for this recipe and realized you haven’t put any measurements for the actual pumpkin purée.
Thanks Anna! I must have messed something up during editing but it has been updated! I add 1 15 oz can to the chili of pumpkin Puree. Hope you enjoy it!