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.

Slow Cooker Pumpkin Chili Recipe

Easy pumpkin chili made with ground beef in the slow cooker. Paleo approved, and can be modified for vegetarian or even add black beans for extra protein! :: DontWastetheCrumbs.com

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5 from 3 reviews

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.

Author: Tiffany
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

Scale

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

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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.

Find it online: https://dontwastethecrumbs.com/slow-cooker-pumpkin-chili/