Hearty Crock Pot Pumpkin Chili: Easy & Delicious! (Print Version)

Warm up with this simple Crock Pot Pumpkin Chili! A comforting, flavorful twist on a classic, perfect for busy weeknights. So easy, honestly.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth)

# Ingredients:

→ Base Ingredients

01 - 1 lb ground beef (85/15) or ground turkey
02 - 1 large onion, chopped
03 - 4 cloves garlic, minced
04 - 1 (15 oz) can 100% pumpkin puree (not pie filling)
05 - 1 (28 oz) can crushed tomatoes
06 - 1 (14.5 oz) can diced tomatoes, undrained
07 - 1 (15 oz) can kidney beans, rinsed and drained
08 - 1 (15 oz) can black beans, rinsed and drained
09 - 1 cup beef broth (low sodium preferred)

→ Flavor Foundation

10 - 2 tbsp chili powder
11 - 1 tbsp ground cumin
12 - 1 tsp smoked paprika
13 - 1/2 tsp cayenne pepper (or more, to taste)
14 - 1 tbsp brown sugar

→ Finishing Touches

15 - Sour cream or Greek yogurt, for serving
16 - Shredded cheddar cheese, for serving
17 - Fresh cilantro, chopped, for serving

→ Optional Extras

18 - Sliced jalapeños
19 - Cornbread for dipping
20 - A square of dark chocolate or 1 tbsp cocoa powder (for depth)

# Instructions:

01 - First things first, grab a skillet and get it hot over medium-high heat. Add your ground beef (or turkey) and break it up with a spoon. You want to brown it really well, getting those lovely caramelized bits, you know? This step adds so much flavor to your Crock Pot Pumpkin Chili. Once it’s nicely browned, drain off any excess fat – seriously, don't skip this, it makes a difference. Then, toss in your chopped onion and minced garlic. Sauté them until the onion softens and becomes translucent, and that amazing garlic smell fills your kitchen. It's such a comforting aroma, honestly, setting the stage for something delicious.
02 - Now for the easy part! Transfer your browned meat, onion, and garlic mixture into your trusty slow cooker. Add in the star of the show, the pumpkin puree (remember, not pie filling!), along with the crushed tomatoes, diced tomatoes, kidney beans, black beans, and beef broth. Give it a good stir to combine everything. This is where you start to see the vibrant colors come together, and you can almost taste the goodness. Make sure everything is nestled in there nicely. I sometimes make a tiny mess at this stage, but hey, that's real cooking, right?
03 - Time to bring on the flavor! Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, and brown sugar. Don't be shy with the spices, they're what makes this chili sing! Stir everything until it's really well combined. You want those spices to distribute evenly throughout the Crock Pot Pumpkin Chili. Take a moment to inhale that incredible scent – it's going to be amazing. This is where you can adjust the heat if you're feeling adventurous. A little extra cayenne never hurt anyone, unless they're me and I accidentally rub my eye afterward. Oops!
04 - Put the lid on your slow cooker and set it to low for 6-8 hours or high for 3-4 hours. Honestly, the longer it simmers, the more the flavors meld and deepen. That's the beauty of a slow cooker, isn't it? You can just let it do its thing. I usually go for the low setting because I love how tender the meat gets and how rich the sauce becomes. The whole house will start to smell incredible, like autumn wrapped in a warm blanket. It's truly magical.
05 - About 30 minutes before you're ready to serve, give the chili a good stir. Taste it and adjust the seasonings if needed. Maybe it needs a little more salt, or a dash more chili powder? Trust your instincts here! This is your Crock Pot Pumpkin Chili, after all. If it seems a little too thick, you can add a splash more beef broth. If it's too thin, let it simmer uncovered for a bit longer. I always have a little taste test, and sometimes I even add a secret ingredient here, like a tiny bit of dark chocolate, shhh!
06 - Once it's perfectly seasoned and heated through, ladle that glorious Crock Pot Pumpkin Chili into bowls. Top it with a generous dollop of sour cream, a sprinkle of shredded cheddar cheese, and a handful of fresh cilantro. These garnishes aren't just for looks; they add a wonderful freshness and creaminess that really complements the richness of the chili. It’s warm, it’s hearty, and it’s ready to make you feel all cozy inside. Enjoy every spoonful!

# Notes:

01 - A personal cooking tip I've picked up over the years: Don't be afraid to taste and adjust spices towards the end. Sometimes a little extra cumin or a pinch more salt makes all the difference!
02 - My go-to storage advice, straight from my own fridge: This chili freezes beautifully! Just make sure it's completely cooled before putting it in freezer-safe containers for up to 3 months.
03 - A substitution I tried on a whim that totally worked out (mostly!): If you're out of beef broth, vegetable broth is a fine swap, though it might change the depth a little.
04 - How I like to serve this up for maximum comfort: Always with a side of warm cornbread for dipping and a generous dollop of sour cream!

# Equipment Needed:

01 - Slow cooker (Crock Pot)
02 - large skillet
03 - measuring spoons and cups
04 - can opener

# Nutrition (Per Serving):

Calories: 350-450 kcal
Total Fat: 15-25g
Total Carbohydrate: 30-40g
Protein: 25-35g

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