Slow Cooker Pumpkin Chili is a hearty, flavorful twist on traditional chili that brings a touch of autumn to every bite. The pumpkin adds natural creaminess and a subtle sweetness, balancing the savory spices and tender beans. This comforting, one-pot meal is perfect for chilly evenings, meal prep, or any fall gathering.
Servings: 6
Prep Time: 15 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Total Time: 6–8 hours 15 minutes
2. Ingredients
- 1 pound ground turkey or beef (optional for vegetarian version, use extra beans)
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup pumpkin purée (not pie filling)
- 2 cups vegetable or chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado
3. Instructions
Step 1: Sauté Aromatics (Optional but Recommended)
In a skillet, heat olive oil over medium heat. Cook onion, garlic, and bell pepper for 3–4 minutes until softened. For meat version, add ground turkey or beef and cook until browned.
Step 2: Add Ingredients to Slow Cooker
Transfer sautéed vegetables (and meat if using) to the slow cooker. Add black beans, kidney beans, diced tomatoes, pumpkin purée, broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
Step 3: Cook Slowly
Cover and cook on low for 6–8 hours or high for 3–4 hours, until flavors meld and chili thickens slightly.
Step 4: Serve
Ladle into bowls and top with your favorite garnishes such as shredded cheese, sour cream, chopped cilantro, or avocado. Serve warm with crusty bread or tortilla chips.
4. Nutrition (Per Serving, without toppings)
Calories: 290
Fat: 7g
Carbohydrates: 38g
Protein: 18g
Sugar: 8g
Fiber: 10g
Sodium: 520mg
5. Tips
- For a vegetarian version, skip the meat and add extra beans or lentils.
- Adjust the heat by adding cayenne pepper or chopped jalapeños.
- Pumpkin purée adds creaminess—don’t substitute with pumpkin pie filling.
- This chili tastes even better the next day as flavors continue to develop.
- Freeze leftovers in individual portions for quick, hearty meals later.
