Looking for a cozy Fall dinner? This Slow Cooker Pumpkin Chili is easy to put together perfect for busy weeknights!
It’s that time of year again!
Chili is one of those meals I try to save for the cooler months, because they’re just so cozy and warm. The perfect comfort food on a cool Fall day. Same with anything pumpkin… but that one doesn’t usually last long.
What I love about chili is that it’s so versatile. I can combine different foods and it’ll still be amazing. I’ve made plenty of chili recipes before, but this Pumpkin Chili is definitely on my must-make-again list.
The crazy thing is, the addition of pumpkin doesn’t change the taste much! It blends right in with the chili spices and is my favorite way of adding nutrients like extra Vitamin A.
You can make this on the stovetop too, but I love it more as a slow cooker recipe. I can dump in all the ingredients in the morning, and come home to an amazing dinner! And make a big batch so you can free any extra!
Keep reading to get to the recipe card and get ideas on substitutions and other changes to this great recipe!
Canned kidney beans
Canned black beans
Canned pumpkin puree (Not the pumpkin pie mix)
- Beans: Use all black beans, all kidney beans, or another favorite kind like pinto beans or garbanzo beans. If you don’t like using a can of beans, you can also pre-cook dried beans.
- Meat: Ground beef or ground turkey would be a great addition if you’re not vegetarian!
- Spices: I used a packet of chili seasoning because it was easy. But feel free to use your favorite combination of spices like chili powder, cumin, paprika, etc.
- Other vegetables: Green bell pepper would be a good one to add if you have extra in your kitchen!
How to Make Slow-Cooker Pumpkin Chili
Add all ingredients in the bottom of a crock pot. Alternatively, you can sautee the onions and garlic in some olive oil first, then add the rest of the ingredients. That will help make the onions softer.
Stir, and cook on LOW for 5-6 hours or HIGH for 2-3 hours.
Divide into 4 bowls and top with your favorite chili toppings: sour cream, green onions, fresh cilantro, hot sauce, cheddar cheese, or any others!
How to Store
When the chili has come to room temperature, divide into small food storage containers and keep in the fridge for 4-6 days.
This chili is even better the next day, because it thickens up even more!
What to Serve as a Side
One of my favorite things to have with soup is bread. And my favorite cornbread muffin recipe is one I make almost every time we have chili for dinner!
Other ideas include:
- Side salad
- Tortilla chips
- Baked potato: You could even pour this chili on top! Baked sweet potatoes would be delicious too.
- Peanut butter sandwich: This sounds weird, but I dipped my sandwiches in chili as a kid and it was AWESOME.
Other Pumpkin Recipes
Need some more great ideas on using up extra pureed pumpkin? Here are some of my favorites! This crockpot pumpkin chili uses a whole can of pumpkin; but I try to keep extra cans around just for these recipes too.
- 1 yellow onion, diced
- 1 tablespoon minced garlic
- 1 15-ounce can kidney beans, drained
- 1 15-ounce can black beans, drained
- 1 15-ounce can pumpkin puree
- 1 15-ounce can diced tomatoes
- 3 ounces tomato paste
- 1 packet chili seasoning
- 2 cups water
In a slow cooker, add all of the ingredients and stir to combine.
Cook on LOW for 6-8 hours until chili is heated through.
Divide into 6 bowls and serve with shredded cheese, sour cream, or other favorite toppings and sides.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 925mgCarbohydrates: 45gFiber: 13gSugar: 10gProtein: 18g