Every year, the first cold Friday night in October means chili at my house, and lately it’s been this one. Crock Pot pumpkin chili sounds like a trendy twist, but it’s really just a classic beef and bean chili with one can of pumpkin puree stirred in. The pumpkin doesn’t make it taste like pie. It melts into the tomatoes and makes the chili thicker, silkier and a little deeper, the way a long simmer does, and it adds a gentle sweetness that plays really nicely with chili powder and smoky paprika.

The method is about as easy as dinner gets. You brown the ground beef with onion, bell pepper and garlic for about ten minutes, scrape it all into a 6-quart slow cooker, and add canned beans, tomatoes, pumpkin, broth and spices. Then you walk away for 6 to 8 hours on LOW. It makes 8 big bowls, it’s even better the next day, and it freezes beautifully, which is exactly what you want in the weeks between Halloween and Thanksgiving.

Why You’ll Love It

Real fall flavor without being weird. The pumpkin adds body and a mellow sweetness. Picky eaters won’t pick it out.
Mostly pantry cans. Pumpkin, tomatoes, beans and broth live in my cupboard all season.
Hands-off cooking. Ten minutes at the stove, then the slow cooker does the rest.
Feeds a crowd. Eight hearty servings, easy to double in a 7-quart cooker.
Freezer friendly. Freeze it in portions for the busy holiday weeks.

Ingredients and Substitutions

Full amounts are in the recipe card below. Here’s what each ingredient does and the swaps that work.

For the chili

Lean ground beef (2 pounds): I use 85/15 for flavor and drain the extra fat. Ground turkey or a mix of beef and Italian sausage works too.
Yellow onion (1 large), red bell pepper (1 large) and garlic (3 cloves): The classic chili base. Browning them with the beef gives a sweeter, deeper flavor than adding them raw.
Pumpkin puree (one 15-ounce can): Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. One cup of homemade roasted pumpkin or butternut squash puree works too.
Diced tomatoes (one 28-ounce can) and tomato sauce (one 15-ounce can): Fire-roasted diced tomatoes add a little smokiness if you have them.
Kidney beans (two 15-ounce cans) and black beans (one 15-ounce can): Drain and rinse them. Pinto beans are a fine swap for either one.
Beef broth (1 cup): Loosens the chili so it doesn’t scorch around the edges. Chicken broth or water works.

For the spices

Chili powder (3 tablespoons), ground cumin (2 teaspoons), smoked paprika (1 teaspoon) and dried oregano (1 teaspoon): This is a medium-mild blend. Add ½ teaspoon of cayenne or a diced chipotle in adobo if you like heat.
Ground cinnamon (½ teaspoon): Just enough warmth to bring out the pumpkin. You won’t taste cinnamon on its own.
Brown sugar (1 tablespoon), salt (1½ teaspoons) and black pepper (½ teaspoon): The brown sugar rounds out the acidic tomatoes. Skip it if you prefer a more savory chili, and season to taste at the end.

How to Make Crock Pot Pumpkin Chili

Brown the beef. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef, onion and bell pepper and cook for 8 to 10 minutes, breaking up the meat, until no pink remains and the onion is soft. Stir in the garlic for 1 minute, then drain off the excess fat.
Fill the slow cooker. Scrape the beef mixture into a 6-quart slow cooker. Add the pumpkin, diced tomatoes with their juices, tomato sauce, drained beans and broth.
Season. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cinnamon, brown sugar, salt and pepper. Stir until the pumpkin is fully mixed in and no orange streaks remain.
Slow cook. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until thick and the flavors have melded. Stir once halfway through if you’re home.
Rest and season. Turn the cooker off, uncover and let the chili rest for 10 minutes so it thickens slightly. Taste and add more salt or a pinch of cayenne if needed.
Serve. Ladle into bowls and top with shredded cheddar, sour cream, sliced green onions and toasted pepitas.

Tips for Success

Don’t skip browning

It’s tempting to dump raw beef in the slow cooker, but browned beef tastes richer and you can drain the fat. Raw meat also clumps and turns gray instead of crumbly.

Use pumpkin puree, not pie filling

The cans look almost identical. Pie filling has sugar and spice already in it and will make the chili taste like dessert. Check that the label says 100% pumpkin.

Thicken or thin at the end

If your chili looks thin after cooking, take the lid off and cook on HIGH for 20 to 30 minutes. If it’s too thick, stir in a splash of broth. Slow cookers vary a lot, so trust your eyes.

Storage and Make-Ahead

Fridge: Cool the chili and refrigerate it in an airtight container for up to 4 days. The flavor gets better by day two.
Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
Make ahead: Brown the beef with the vegetables the night before and refrigerate. In the morning, add everything to the cooker and turn it on. Add about 30 minutes to the cooking time since the meat starts cold.
Reheating: Warm on the stove over medium-low heat, stirring often, or microwave individual bowls for 2 to 3 minutes. Add a splash of broth if it thickened in the fridge.

Variations

Turkey pumpkin chili: Use 2 pounds of ground turkey and chicken broth for a lighter bowl.
White bean version: Swap the kidney and black beans for cannellini and great northern beans.
Spicy chipotle: Add 1 to 2 minced chipotles in adobo with the spices.
Stovetop: Simmer everything in a Dutch oven, partly covered, over low heat for 1 to 1½ hours, stirring often.
Chili bar: Set out cheese, sour cream, Fritos, jalapeños and cornbread for a Halloween or game day party.

Frequently Asked Questions

Can you taste the pumpkin in pumpkin chili?

Only a little. It reads as a mild, earthy sweetness and makes the chili extra velvety. Most people just say it’s a really good chili.

Can I put raw ground beef in the slow cooker?

I don’t recommend it. Browning first gives better flavor and texture and lets you drain the grease.

Can I use fresh pumpkin?

Yes. Use about 1¾ cups of thick roasted pumpkin or squash puree in place of the can. Watery puree will thin the chili, so drain it first.

How long can chili stay on the warm setting?

Up to about 2 hours for a party. Stir it now and then and add a splash of broth if it gets too thick.

Can I double it?

Yes, in a 7-quart or larger slow cooker. Keep the cooker no more than two-thirds full, and expect it to need the longer end of the cooking time.

PIN IT OR SAVE IT