If you’re looking for a cozy meal that’s both nourishing and deeply flavorful, this Slow Cooker Pumpkin Chili Recipe is about to become your new fall favorite. With its luscious blend of pumpkin purée, tender meat, and a duo of beans, it hits every comfort note while still being full of wholesome ingredients. Whether you’re serving it on a busy weeknight or dishing it up for a game-day crowd, the slow cooker does the heavy lifting, letting all those bold, aromatic spices work their magic. There’s something wonderfully inviting about a bowl of this chili—it’s familiar, a touch unexpected, and always satisfying. Let’s get cooking!

Slow Cooker Pumpkin Chili Recipe - Recipe Image

Ingredients You’ll Need

Every item in this Slow Cooker Pumpkin Chili Recipe is chosen to add depth, balance, or boldness—no filler ingredients here! Each one marries together for a hearty chili that’s as vibrant as it is savory.

Ground turkey or ground beef: Lean, protein-rich, and provides a hearty base—choose whichever suits your mood or fridge stock!
Olive oil: For browning the meat and sautéing the aromatics, adding richness and helping flavors bloom.
Onion: Diced small to release sweetness and depth as it softens and mingles with the meat.
Garlic cloves: Minced for a big punch of flavor—this is where the chili’s heart begins.
Pumpkin purée: The star ingredient; creamy, subtly sweet, and a little magical in chili!
Black beans: Drained and rinsed, they bring earthiness and satisfying texture.
Kidney beans: Classic chili bean, toothsome and perfect for soaking up all those spices.
Diced tomatoes: Add juiciness, acidity, and beautiful color to each spoonful.
Chicken or vegetable broth: Keeps everything lush, tender, and just the right consistency.
Tomato paste: Concentrated umami flavor that anchors the chili and thickens the sauce.
Chili powder: The soul of every good chili—with just enough heat and complexity.
Ground cumin: Warm and earthy, lending an unmistakable Southwestern vibe.
Smoked paprika: A gentle layer of smoky depth that draws out the savory flavors.
Cinnamon: The secret weapon! Adds warmth and a hint of sweetness that complements pumpkin beautifully.
Salt: Amplifies all those gorgeous flavors and pulls everything together.
Black pepper: A bit of zip to finish the seasoning.
Cayenne pepper (optional): A pop of heat for those who love their chili to kick a little.
Chopped cilantro and sour cream: For garnish—freshness and extra creaminess in each bowl.

How to Make Slow Cooker Pumpkin Chili Recipe

Step 1: Brown the Meat and Aromatics

Start by heating olive oil in a skillet over medium heat. Add the ground turkey or beef and crumble it as it cooks until wonderfully browned. Next, toss in the diced onion and minced garlic, letting them soften and become fragrant over the next 2-3 minutes. This step is all about building a deep, flavorful foundation that permeates the entire Slow Cooker Pumpkin Chili Recipe.

Step 2: Add it All to the Slow Cooker

Transfer your aromatic meat mixture into the slow cooker. Then pile in your pumpkin purée, black beans, kidney beans, diced tomatoes, broth, and tomato paste. Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, salt, pepper, and a dash of cayenne if you want a little heat. A good stir ensures all those cozy flavors marry together before slow cooking works its magic.

Step 3: Slow Cook to Perfection

Put the lid on and set your slow cooker to low for 6–8 hours or high for 3–4 hours. During this time, the Slow Cooker Pumpkin Chili Recipe transforms into a thick, hearty chili, with the pumpkin melting into the sauce, making it extra velvety and rich. The longer simmer means more developed, complex flavors by dinnertime!

Step 4: Stir, Taste, and Serve

Before serving, give everything a good stir and taste to adjust the seasoning. Ladle the chili into bowls while it’s piping hot. Don’t forget those garnishes—chopped cilantro and a dollop of sour cream bring that final burst of freshness and tang that makes each bite shine.

How to Serve Slow Cooker Pumpkin Chili Recipe

Garnishes

Go all out with toppings to make your Slow Cooker Pumpkin Chili Recipe even more irresistible! Think creamy swirls of sour cream, a sprinkle of chopped cilantro, sliced green onions, shredded cheese, or even some crispy tortilla strips for crunch. These touches add brightness and contrast that elevate every spoonful.

Side Dishes

Bread lovers will rejoice—a hunk of warm, crusty bread or buttery cornbread is a perfect companion. If you want a lighter plate, serve with a crisp autumn salad tossed with apple and toasted pecans. Even simple tortilla chips are wonderful for dipping and scooping up every savory drop.

Creative Ways to Present

For a fun twist, try serving your chili in roasted pumpkin bowls or hollowed bell peppers for a whimsical fall dinner. Or set up a chili bar with various toppings so everyone can customize their ideal bowl. You can even ladle the Slow Cooker Pumpkin Chili Recipe over baked potatoes for a comforting, hearty meal.

Make Ahead and Storage

Storing Leftovers

Your Slow Cooker Pumpkin Chili Recipe will keep beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain its rich flavor and hearty texture. The chili actually tastes better the next day as the spices deepen, so don’t hesitate to make a big batch for the week!

Freezing

This chili is a freezer superstar. Let it cool completely, portion into freezer-safe containers (leaving a little space for expansion), and freeze for up to 3 months. Thaw overnight in the fridge before reheating, and you have a comforting meal ready for hectic nights or whenever a chili craving strikes.

Reheating

Reheat gently in a saucepan on the stove over medium-low heat, stirring occasionally, until hot. To microwave, use a microwave-safe bowl and stir halfway through for even warmth. If the chili thickens too much, just splash in a bit of broth or water to restore its original consistency.

FAQs

Can I make the Slow Cooker Pumpkin Chili Recipe vegetarian?

Absolutely! Simply skip the meat and add another can of beans or lentils for extra protein and heartiness. Using vegetable broth keeps it fully plant-based, and the spices and pumpkin still give you loads of flavor.

How spicy is this chili?

This Slow Cooker Pumpkin Chili Recipe has a gentle warmth thanks to chili powder and smoked paprika, but you can easily dial up the heat by increasing or decreasing the cayenne pepper. Taste as you go to adjust spice to your preference.

Can I use fresh pumpkin instead of canned?

Definitely! Just roast or steam peeled pumpkin cubes until soft, then mash or puree before using. Measure out the same quantity as the canned purée in the recipe for a touch of homegrown comfort.

Do I have to brown the meat before adding it to the slow cooker?

While technically you can skip this step, browning the meat and sautéing the onion and garlic really maximizes flavor and gives your chili more depth—including less grease as some fat renders off in the pan. It’s worth the few extra minutes up front!

What’s the best way to thicken my Slow Cooker Pumpkin Chili Recipe if it’s too thin?

If you find the chili thinner than you’d like, just let it cook uncovered for the final 30 minutes so excess liquid evaporates. You can also stir in a spoonful of tomato paste or let it rest on warm; both help thicken naturally.

Final Thoughts

If ever a dish could capture that cozy, sweater-weather feeling, this Slow Cooker Pumpkin Chili Recipe is it. I hope you’ll simmer up a pot soon and let the hearty flavors bring everyone to the table—it’s the kind of recipe you’ll find yourself making on repeat every fall!

Slow Cooker Pumpkin Chili Recipe

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4.5 from 10 reviews

Author: Emma
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Slow Cooker Pumpkin Chili is a cozy and flavorful dish perfect for chilly autumn nights. Packed with protein and fiber, this hearty chili is a satisfying meal that’s easy to make and even better as leftovers.

Ingredients

Scale

Ground Meat Mixture:

1 pound ground turkey or ground beef
1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced

Chili Base:

1 can (15 ounces) pumpkin purée
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 cup chicken or vegetable broth
2 tablespoons tomato paste

Seasonings and Garnish:

1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon cinnamon
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
Chopped cilantro and sour cream for garnish

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Instructions

Cook Meat Mixture: In a skillet, brown the ground meat with olive oil, onion, and garlic.
Combine Ingredients: Transfer the meat mixture to the slow cooker and add pumpkin, beans, tomatoes, broth, seasonings, and tomato paste. Mix well.
Slow Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours.
Serve: Stir before serving and garnish with cilantro and sour cream.