If you’re craving a hearty, comforting meal that celebrates the flavors of autumn in every bite, look no further than this Slow Cooker Pumpkin Chili. This dish brings together the rich earthiness of pumpkin puree with the robust heartiness of ground beef and sausage, all simmered to perfection with classic spices. The slow cooker does the heavy lifting, melding sweet, savory, and spicy notes into a bowl that’s both satisfying and unique—perfect for cozy dinners or feeding a crowd with minimal fuss.

Slow Cooker Pumpkin Chili Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Slow Cooker Pumpkin Chili lies in its straightforward, pantry-friendly ingredients, each carefully chosen to build layers of flavor, add vibrant texture, and ensure a balanced color palette that’s as inviting as it is tasty.

Ground beef (1 pound): Provides a rich, meaty base that soaks up all the spices beautifully.
Ground sausage (1 pound): Adds savory depth and a touch of spice enhancing the chili’s complexity.
Pumpkin puree (15 ounces): Brings creamy texture and slight sweetness—make sure to use pure pumpkin, not pie filling.
Red kidney beans (2 cans, 15 ounces each, drained & rinsed): Offers a hearty bite and earthy flavor while boosting fiber and protein.
Diced tomatoes (28 ounces): Injects acidity and juiciness, balancing the richness of the meats and pumpkin.
Beef broth (1 cup): Enhances the meaty taste and keeps the chili luxuriously moist during slow cooking.
Bell pepper (1, diced): Adds a fresh crunch and subtle sweetness for texture.
Onion (1 small, diced): Builds essential aromatic layers that complement the chili spices.
Garlic cloves (2, minced): Infuses the chili with a warm, pungent depth of flavor.
Chili powder (2 tablespoons): The star spice that brings a smoky, mildly spicy backbone.
Cumin (2 teaspoons): Adds earthiness and a hint of nuttiness that rounds out the profile.
Salt (1 1/2 teaspoons): Enhances every ingredient’s natural flavor.
Paprika (1 teaspoon): Gives subtle sweetness and vibrant color.
Oregano (1 teaspoon): Offers herbal brightness to balance richness.
Pepper (1/2 teaspoon): Adds a gentle kick of heat.
Oil (1 tablespoon): For browning the meats and sautéing the vegetables, crucial for flavor development.

How to Make Slow Cooker Pumpkin Chili

Step 1: Brown the Meats

Start by heating oil in a large skillet over medium heat. Add the ground beef and sausage, cooking until the meat is browned and no longer pink, breaking it up as you go for that perfect crumbly texture. Once browned, drain any excess grease—this helps keep the chili rich but not greasy—and transfer the meat to your slow cooker.

Step 2: Combine Ingredients

Into the slow cooker with the meat, add pumpkin puree, kidney beans, diced tomatoes, beef broth, bell pepper, onion, minced garlic, and all your wonderfully aromatic spices. Stir everything gently but thoroughly to ensure even distribution of flavors.

Step 3: Set and Slow Cook

Cover your slow cooker, then set it to cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. This slow and low approach lets all the ingredients meld together harmoniously, transforming simple components into a savory, dreamy chili that’s bursting with fall vibes.

How to Serve Slow Cooker Pumpkin Chili

Garnishes

A bowl of chili is just a canvas waiting for your personal touch. Consider adding dollops of sour cream or Greek yogurt to cut through the spices with creaminess, shredded cheddar for melty indulgence, or fresh cilantro and sliced green onions for a popping fresh contrast. Even a sprinkle of crunchy roasted pepitas adds a fun textural surprise.

Side Dishes

Slow Cooker Pumpkin Chili pairs beautifully with simple sides that soak up its rich sauce—think warm cornbread, crusty French bread, or even a bed of fluffy rice. A crisp green salad or roasted veggies bring balance and brightness, enhancing the meal without overshadowing the chili’s star flavors.

Creative Ways to Present

Take your Slow Cooker Pumpkin Chili beyond the bowl by serving it over baked sweet potatoes for a hearty, wholesome twist or stuffing it into warm tortillas for festive chili tacos. You can also ladle it atop nachos with melted cheese and jalapenos for a crowd-pleasing party snack. The possibilities are as exciting as the flavors!

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Pumpkin Chili keeps wonderfully in the refrigerator for up to 4 days. Store it in an airtight container to preserve its flavors and moisture so you can enjoy that comforting taste whenever you want a cozy meal on quick notice.

Freezing

If you want to save some for later, pumpkin chili freezes like a dream. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Be sure to cool it completely before freezing to maintain the best texture and flavor.

Reheating

To reheat, thaw the chili overnight in the fridge if frozen, then warm it gently on the stovetop over medium heat, stirring occasionally. Alternatively, the microwave works well too—just heat in bursts, stirring between, so it warms evenly without drying out.

FAQs

Can I use turkey or chicken instead of beef and sausage?

Absolutely! Ground turkey or chicken will work well and create a lighter version of the Slow Cooker Pumpkin Chili. Just be mindful that cooking times might be shorter since these meats cook faster and tend to be leaner.

Is canned pumpkin puree the same as pumpkin pie filling?

Nope! Pumpkin puree is just cooked and mashed pumpkin without any added sugars or spices, perfect for savory dishes like this chili. Pumpkin pie filling, on the other hand, is pre-seasoned with sweet spices and sugars, so avoid using it here to keep the flavors balanced.

Can I make this recipe in an Instant Pot instead of a slow cooker?

Yes! After browning the meats and sautéing your veggies right in the Instant Pot, add the remaining ingredients, seal the lid, and cook on high pressure for about 20 minutes. Quick release the pressure afterward, stir well, and enjoy your chili made in less time.

How spicy is this chili?

This Slow Cooker Pumpkin Chili is mildly spicy, thanks to chili powder and a touch of pepper. Feel free to adjust the heat by adding cayenne pepper or hot sauce if you love a spicier dish.

Does pumpkin puree affect the texture of chili?

Definitely! Pumpkin puree lends a creamy, velvety thickness to the chili, distinguishing it from traditional versions. It also adds subtle sweetness and a vibrant golden color, making each spoonful uniquely delicious.

Final Thoughts

I can’t recommend enough trying this Slow Cooker Pumpkin Chili, especially as the season shifts and those comforting, warming dishes become irresistible. It’s a wonderful way to celebrate pumpkin beyond the usual sweet treats and brings a delightful twist to chili night. Cozy up with a bowl, some good company, and enjoy every flavorful spoonful!

Slow Cooker Pumpkin Chili Recipe

★★★★★

4.8 from 24 reviews

Author: lilan
Total Time: 3 hours 15 minutes (slow cooker) or 45 minutes (pressure cooker)
Yield: 8 servings 1x
Diet: Low Fat

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Description

This Slow Cooker Pumpkin Chili is a hearty and flavorful dish combining ground beef, sausage, pumpkin puree, and classic chili spices for a unique twist on traditional chili. Perfect for cozy evenings, the pumpkin adds a subtle sweetness and creamy texture while keeping the chili rich and satisfying.

Instructions

Cook the Meat: Heat oil in a large skillet over medium heat. Add ground beef and ground sausage, cooking until no longer pink. Crumble the meat as it cooks to ensure even browning. Drain excess grease before transferring cooked meat to the slow cooker.
Add Ingredients to Slow Cooker: Add diced bell pepper, onion, minced garlic, red kidney beans, diced tomatoes, pumpkin puree, beef broth, and all spices (chili powder, cumin, salt, paprika, oregano, and pepper) to the slow cooker. Stir thoroughly to combine.
Slow Cook: Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours until chili flavors meld and vegetables are tender.
Pressure Cooker Sauté Step: For an alternative method using an Instant Pot, select sauté mode and heat oil. Add the ground beef and sausage along with diced bell pepper and onion. Cook for 5-7 minutes, stirring and crumbling meat until browned. Add minced garlic and cook for another minute. Drain excess fat if necessary.
Deglaze Pot: Turn off sauté. Add beef broth to the pot and scrape the bottom with a wooden spoon to deglaze and loosen browned bits for extra flavor.
Add Remaining Ingredients: Stir in pumpkin puree, kidney beans, diced tomatoes, and spices into the pot until evenly combined.
Pressure Cook: Close lid and seal valve. Set pressure cooker to high pressure and cook for 20 minutes. When done, quick release the pressure carefully.
Serve: Stir the chili well, taste, and adjust seasonings if needed before serving hot.

Notes

Use 100% pumpkin puree, not pumpkin pie filling, to avoid added sugars or spices.
You can substitute ground turkey or chicken for a leaner option.
Adjust chili powder and cumin to taste for desired spice level.
Serve with toppings like shredded cheese, sour cream, or chopped cilantro.
Leftover chili keeps well refrigerated for 3-4 days and freezes beautifully.

Prep Time: 15 minutes
Cook Time: 3 to 4 hours (slow cooker) or 20 minutes (pressure cooker) plus sauté time
Category: Main Dish
Method: Slow Cooking and Pressure Cooking
Cuisine: American