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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!
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:
Step one: Start by cooking ground beef, drain fat, and place into the slow cooker.
- Tip: For this recipe, you can use ground beef or turkey.
Step two: Once the beef is cooked add remaining ingredients to the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours.
Serving Options:
Step three: Serve with sour cream and shredded cheese. We also love to serve this with cornbread.
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.
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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!