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.

Ingredients

Scale

Meat

1 pound ground beef
1 pound ground sausage

Vegetables & Beans

1 bell pepper, diced
1 small onion, diced
2 garlic cloves, minced
2 15-ounce cans red kidney beans (drained & rinsed)
28 ounces diced tomatoes
15 ounces pumpkin puree (NOT pumpkin pie filling)

Liquids & Oils

1 cup beef broth
1 tablespoon oil

Spices

2 tablespoons chili powder
2 teaspoons cumin
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon pepper

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

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 6g
Sodium: 650mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 7g
Protein: 22g
Cholesterol: 65mg

Keywords: pumpkin chili, slow cooker chili, hearty chili recipe, pumpkin puree recipes, ground beef chili, autumn recipes