Make this flavor-packed pumpkin chili recipe that the whole family will love! Savory beef, creamy pumpkin, plus classic chili staples like tomatoes, onions, and peppers combine for a warm, cozy bowl of comfort food.
Two weeks ago, I woke up with a hankering for pumpkin – BAD!
The #pumpkineverything season is upon us, and I’m fully embracing it.
While desserts are usually what I think of when I think of pumpkin (like these Pumpkin Cookies with Cream Cheese Frosting, or this yummy Pumpkin Smoothie), you can totally go savory – and that’s exactly what this pumpkin chili does.
It’s the goodness of pumpkin with a smidgen of spices, combined with all the delicious things you normally find in a classic chili recipe. It’s easy to make and it’s a dinner your whole family – and pocketbook! – will love.
One of the strategies I teach in my course Grocery Budget Bootcamp is to focus MORE on meals that cost LESS, and LESS on meals that cost MORE. If you buy ground beef on clearance and pumpkin when it’s in season, this makes for a SUPER cheap meal year-round!
For even more tips on lowering your grocery bill, check out the FREE Fight Inflation Workshop. These three video sessions focus on saving money on groceries NOW, despite the rising cost of food. Find out more here.
PUMPKIN CHILI RECIPE
This crockpot pumpkin chili tastes like pumpkin. My reasoning is, if I’m MAKING pumpkin chili, then I want to TASTE pumpkin in the chili.
In my beef chili research, though, I found lots of pumpkin chili recipes that specifically claimed the pumpkin adds a creamy texture and that you can’t really taste it. Say what? What’s the point then? That’s not how pumpkin chili goes in my book!
Heads-up, pumpkin haters, you can taste the pumpkin in this hearty chili. My family, however, believes this is the best chili recipe.
EASY CHILI RECIPE WITH PUMPKIN INGREDIENTS
You’ll find both standard chili recipe ingredients and a few extras for flavor in this pumpkin chili.
- Ground Beef. Lean ground beef is important. You COULD substitute ground turkey or chicken, but the poultry flavors are so light that it doesn’t give you quite as much of a savory punch.
- Spices: chili powder + garlic powder + salt + pepper + cinnamon. You use a good variety of spices, including cinnamon, in this chili. The key to making your dish super delicious is cooking the spices with the beef as it browns. Don’t skip this step. You can turn up the heat with a little cayenne pepper, but I don’t think it’s necessary.
- Yellow Onion + Bell Peppers. A staple in classic chili recipes.
- Diced Tomatoes + Tomato Paste. Again, can you really have an easy chili recipe without some type of canned tomatoes?
- Beef Stock. You can also just use water if you don’t have any beef broth on hand. You’ll only need this ingredient if your pumpkin chili seems dry.
- Pumpkin Puree. We use a whole can of pumpkin puree in this chili. You can make your own pumpkin puree if you plan on making lots of pumpkin recipes this fall!
- Elbow Macaroni (optional). For a chili macaroni, you can stir in cooked macaroni pasta (or another small noodle) at the end of the cooking time.
There are many important players in this great recipe, but I think there is one that either makes or breaks this awesome chili: ground beef.
While recipe testing, I found that ground beef offered the most savory flavor. I surely didn’t want to make pumpkin chili that tasted like pumpkin pie spice… and to avoid that, you need savory. Ground beef is perfect for this!
I get my ground beef from Butcher Box. They have great-tasting grass-fed ground beef. Read my honest review of Butcher Box here and learn how to make Butcher Box worth the cost.
HOW TO MAKE SLOW COOKER PUMPKIN CHILI RECIPES
Step 1. Brown the ground beef and spices together on medium-high heat. I like to use my cast-iron skillet. Once browned, drain the grease, and add the meat and spices to the slow cooker.
Step 2. Sauté the peppers and onions in the same skillet until the onions are soft. Add to the slow cooker. (I have this one.)
Step 3. Add the rest of the ingredients into the slow cooker and stir to combine. Cook on low for 6-8 hours or high for 4-6 hours. Stir in additional broth or water as needed to prevent the chili from drying out.
Step 4. Serve with macaroni noodles and cheddar cheese if desired.
Want to make this recipe in an Instant Pot? Use these tips!
TIPS FOR HOMEMADE CHILI RECIPE PUMPKIN
- To make this chili recipe on the stove, follow steps 1-2 in a large pot. Then add the rest of your ingredients to the pot and let the chili recipe simmer on medium-low heat for 30 minutes to 1 hour, stirring occasionally.
- Store leftover pumpkin chili in an airtight container in the fridge for 3-4 days or in the freezer for up to 6 months.
- Feel free to double the recipe when hosting company. This meal is excellent for feeding a crowd!
- Add some heat! This chili recipe is not overly spicy, but if you enjoy a bit of a kick in your chili, add some sliced jalapenos.
SERVE RECIPE FOR SIMPLE CHILI WITH
- My original concept for this dish included pasta (pictured above), but to be honest, this chili is REALLY good without the macaroni. So good, I decided to share this recipe (mostly) without it.
- But since you usually serve chili with SOMETHING, feel free to serve it with macaroni. It’s an easy way to make it a one-pot type of meal.
- Or you can skip the mac and have a typical topping bar ready: sour cream, diced tomatoes, shredded cheddar cheese, avocado, cilantro, corn chips, and sliced green onions. Put your slow cooker on the table (I have this 6-quart slow cooker with a “warm” function) and serve with a bag of tortilla chips to call dinner done.
- If you’re feeling fancy, make some Skillet Cornbread. But truly, this chili can stand on its own two feet.
BOOST THE PROTEIN IN CHILI RECIPES
You’ll be off to a good start on your protein goals with a serving of this pumpkin chili recipe, but you can boost the protein even more by adding any of the following:
- Cooked beans. 1 cup of cooked beans adds 15g of protein to the chili, adding about 2.5g per serving. Add 2 cans or multiple types for even more protein! Lentils are another option.
- Greek yogurt. Rather than topping your bowl with a dollop of sour cream, try plain Greek yogurt instead. You’ll get an extra 2g of protein.
- Add higher protein vegetables. Peas, mushrooms, and spinach are all higher in protein. These are definitely a matter of taste for chili recipes, but if you like them, throw them in!
- Cottage cheese. Stir in a cup of cottage cheese at the end of the cooking time for extra creaminess and protein. You’ll add 25g of protein to the pot, giving you 4-5g of protein per serving.
- Double the beef. You can always double the ground beef while keeping everything else the same. While this is not the most frugal option, you’ll definitely see a big protein increase in your bowl of chili!
RECIPE – CHILI FAQS
What gives the recipe – chili the best flavor?
For this pumpkin chili, cooking the spices with the ground beef really builds flavor. Sautéing the veggies before adding them to the slow cooker also helps.
Can you add chilli beans to the chili recipe?
Sure! Black beans, pinto beans, kidney beans, or navy beans would all work just fine. Add canned beans at the same time you add the tomatoes.
Can you make this slow cooker chili recipe vegetarian?
You can, but I think part of what makes it so yummy is the combination of the creamy pumpkin with the savory ground beef. If you want to try, I would add some cooked beans to help give the chili some bulk, and you may need to stir in a bit of extra seasoning after cooking – taste and decide.
MORE SLOW COOKER RECIPES
Fight Inflation Workshop!
Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!Slow Cooker Pumpkin Chili Recipe
Make this flavor-packed pumpkin chili recipe that the whole family will love! Savory beef, creamy pumpkin, plus classic chili staples like tomatoes, onions, and peppers combine for a warm, cozy bowl of comfort food.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 8 1x
- Category: Main Meals
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 1 pound ground beef (454g)
- 1 Tbsp chili powder (8g)
- 2 tsp garlic powder (6g)
- 1 tsp salt (6g)
- 1 tsp pepper (2g)
- ½ tsp cinnamon (1g)
- 2 onions, diced (188g)
- 1 bell pepper, diced (any color, I used green) (114g)
- 1 15.25 oz can diced tomatoes with juices (432g)
- 1 15 oz can pumpkin puree (try my homemade recipe) (425g)
- 3 oz tomato paste (½ 6 oz can) OR 15–16 oz tomato sauce (84g)
- 1 cup beef stock or water (240g)
- 4 oz macaroni noodles, cooked (optional)
- 4 oz cheddar cheese, shredded (optional)
Optional Topping Bar*
- sour cream
- diced tomatoes
- shredded cheese
- sliced green onions
Instructions
- In a cast-iron skillet or similar heavy bottom pan, brown the ground beef with chili powder, garlic powder, salt, pepper, and cinnamon. Cook over medium-low heat until the beef is no longer pink, breaking up large pieces as necessary.
- When the beef is cooked, scrape it into a large slow cooker (I use this 6 qt slow cooker). Add the onions and peppers to the skillet and cook until the vegetables start to soften. Next, add the cooked vegetables to the slow cooker.
- Add the tomatoes with juices, pumpkin puree, and tomato paste/sauce to the slow cooker and cook on low for 6-8 hours, or on high for 4-6 hours. A longer cook time will need additional liquid to prevent burning or drying out, so add liquid as necessary.
- Serve with cooked macaroni noodles and cheddar cheese if desired.
Notes
- Have these toppings ready if you’d prefer to serve this as pumpkin chili, instead of pumpkin chili mac.
- To make this recipe on the stove top, follow steps 1-2 in a large pot. Then add the rest of your ingredients. The cooking time is different, let simmer for 30 minutes to 1 hour, stirring occasionally.
- Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for
up to 6 months.
I have some cooked great northern beans. Would they work and if so, when would I add them?
Sure! Add the cooked beans towards the end, maybe 30 minutes before serving just to warm them up.
It’s easy to makeand l found myself making it again and again, very recommendable!
So glad Helena! Thanks for sharing. 🙂
Can’t wait to try this! I just wanted to mention that when you multiply the recipe there is a error. For instance instead of 1- 15 ounce can of pumping it should read 1- 30 ounce can or 2 – 15 ounce cans but instead it reads 2- 30 ounce cans. Just thought you might want to know that.
All the best, Ann
Thanks for that Ann!
This looks so delicious. Could you please clarify for me if the 1/2-1 cups of beef broth or water is meant to be added or if it’s “if needed” liquid. Thank you!
That’s a good question because I see it in the ingredient list but did not see it mentioned in the instructions when putting things together
The beef broth or water is for if the chili cooks for longer and needs some extra liquid.
A favourite pasta sauce I make is with pumpkin and ginger. Soften some chopped onion in oil with grated ginger root, then add 1 teaspoon of sugar, and some pumpkin chopped small in the processer. Add 4 tablespoons of water and cook slowly. Meanwhile boil some pasta (I like to use Penne) and when it is done, top with the sauce to which I add some cream or creme fraich, and parmes
I will certainly try your receipe with ground beef.
It was delicious! The only thing I swapped out was beef broth for Samuel Adams Pumpkin ale. Give it a try! Otherwise, solid recipe!
I don’t have dices tomatoes, and don’t like them…wjat can I use instead?? could I use a little salsa??
That might work Nicki… although the “mexican” flavor of salsa will throw this off slightly. Do you like pureed tomatoes? I’d go that route instead.
So, I don’t like ground beef or meats either because I hate getting the cartilage. Once that happens, I am done with the meal. Now, I cut skirt steak into bite size pieces and put that in my chili and cook for 1 and a half hours. It’s not as cheap as skirt steak (but there are always leftovers) but the result is very tender beef pieces. 🙂
Great idea MM! We do something similar if we want beef tacos. I hadn’t thought about that in chili. Thanks for sharing!
This recipe was amazing! Savory and filling and oh so tasty! I had to make a few tweaks to the seasonings as I ran out of chili powder. However, it turned out wonderfully well. I also added around 3/4 cup of black beans. To top, fresh cilantro and Colby jack cheese were added. This is a keeper for sure. 🙂
I’m so glad you liked it Mara! This is one of my favorite chili recipes too!
If I want to add macaroni, at what point do I add it to the slow cooker? Also, in your top picture it looks like there’s tomato paste in the slow cooker (bottom left)- does the recipe need tomato paste? Thanks, I’m looking forward to making it this week!
Cooked? You can add it once the chili is done. I wouldn’t recommend adding uncooked macaroni as there’s not enough liquid in the chili to cook it, and you run the risk of it turning soggy. Yes the recipe does use tomato paste! I’ll fix that!
Thank you! I finally made this over the weekend and took it do a friend’s house, and everyone loved it! I made it exactly according to the recipe and added cooked whole wheat elbows along with some cheddar cheese at the end. This was an easy and delicious recipe that I’ll be saving!
How many servings does this recipe make? Thanks
Ooh, a lot? LOL!! I’d say it easily serves 6 at dinner. Depending on how you serve the chili (i.e. over pasta vs. topping bar), you can probably get a lot more.
This looks super yummy! We are having a chili dinner at church next Sunday so I think I will give this a try. I make pumpkin onion rolls. To my regular yeast roll recipe I add pumpkin, minced onion and poppy seeds…delish!
Ooh – that sounds really good Kristina!!