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+ servings
slow cooker pumpkin chili recipe in a bowl with spoon

Slow Cooker Pumpkin Chili

Jennie Duncan
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!
5 from 1 vote
Prep Time 20 mins
Cook Time 7 hrs
Total Time 7 hrs 20 mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 241 kcal

Ingredients
  

  • 2 pounds Ground beef
  • 1 cup Onion (diced)
  • 2 cups Bell pepper (diced)
  • 1 tablespoon Chili powder
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground all spice
  • ½ teaspoon Pumpkin pie spice
  • 15 oz Pumpkin puree
  • 2 teaspoon Garlic powder
  • ½ 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. 

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. 

Nutrition

Calories: 241kcalCarbohydrates: 24gProtein: 32gFat: 3gSaturated Fat: 1gCholesterol: 62mgSodium: 646mgPotassium: 1071mgFiber: 7gSugar: 11gVitamin A: 10038IUVitamin C: 62mgCalcium: 76mgIron: 4mg
Keyword Slow Cooker Pumpkin Chili
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