This slow cooker pumpkin chili is my easiest fall chili: pumpkin, beef, kidney beans, tomatoes, and green chiles go straight into the slow cooker. There is no browning the beef, and five-minute prep makes it the kind of cozy dinner I can start before the day gets away from me.
Plain canned pumpkin is the star here. It gives the chili a hearty, velvety base without turning it into pumpkin pie; chili powder, green chiles, and a little vinegar keep every bowl firmly on the savory side. I stir once or twice during cooking to break up the beef, then finish with whatever toppings sound good.
Why You’ll Love This Pumpkin Chili
- Pumpkin in the spotlight: A full can of pumpkin puree gives the tomato-and-bean base its fall character.
- No-browning prep: Raw ground beef goes directly into the slow cooker with everything else, so there is no skillet to wash.
- Pantry-and-freezer friendly: Canned beans, pumpkin, tomatoes, and green chiles join frozen diced onion for a low-fuss start.
- A hearty dinner: Beef and kidney beans make this a satisfying chili for six.
Featured Ingredients
- Canned pumpkin puree: Use plain pumpkin, not pumpkin pie filling. It thickens the chili and brings a gentle earthy sweetness rather than dessert spices.
- Ground beef: The brief calls for one pound added raw. Break it up well at the start and stir during cooking so it doesn’t set into a layer of large clumps.
- Kidney beans: Keep the liquid from both cans. It adds the moisture this recipe needs without a separate broth ingredient.
- Green chiles and chili powder: These give the pumpkin-and-tomato base its savory chili flavor.
- Maple syrup and white wine vinegar: The measured amounts bring sweetness and brightness to the savory pot; neither turns this into a sweet chili.
How This Fall Chili Is Different
My pumpkin turkey chili with roasted poblano peppers is a different kind of project: it uses turkey, roasted peppers, and a stovetop method. This version is built for the slow cooker, with ground beef and canned pumpkin in a no-browning, mostly hands-off dinner. If you want a classic beef chili without pumpkin, try my best beef chili recipe.
My Best Tips For Slow Cooker Pumpkin Chili
- Start with refrigerated beef: Keep the meat cold until it goes into the slow cooker; do not put a frozen block of beef into this recipe.
- Break it up early: A spoon helps distribute the raw beef through the bean-and-pumpkin mixture before it cooks.
- Stir once or twice: This recipe has an easy dump-meal start, but an occasional stir keeps the meat from settling and clumping at the top.
- Check doneness: Cooking times vary by slow cooker. Check several pieces of beef with a thermometer and make sure they reach 160ºF before serving.
What To Serve With Pumpkin Chili
In a bowl, I like this chili with a spoonful of sour cream or Greek yogurt, sliced jalapeño, and a little contrast from pepitas, shredded cheese, or tortilla strips. Fresh herbs work well, too. For something to dip, serve it with my skillet cornbread. The toppings are serving ideas, not ingredients in the recipe card.
Storage And Reheating
Refrigerate leftover chili promptly in shallow airtight containers. Warm it on the stove or in the microwave, stirring occasionally, until it is steaming hot throughout. Keep any yogurt or crunchy toppings separate until serving.
Frequently Asked Questions
No. Plain pumpkin puree adds body and a subtle earthy sweetness, while the chili powder, tomatoes, green chiles, and white wine vinegar keep the finished chili savory. Use plain pumpkin rather than sweetened pumpkin pie filling.
No. This recipe was written with raw ground beef added directly to the slow cooker. Break it up with a spoon when you add it and stir once or twice as the chili cooks so the beef does not set in clumps. Check that the cooked beef reaches 160ºF before serving.
Yes. Cook on low for 6 hours or on high for 3 hours. Stir once or twice during either cook time, and check several pieces of beef with a thermometer to confirm they have reached 160ºF before serving.
No. Add the canned kidney beans and their liquid to the slow cooker. This chili has no separate broth ingredient, so the bean liquid is part of the intended recipe.
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Add the undrained kidney beans, pumpkin puree, crushed tomatoes, green chiles, chili powder, frozen onion, garlic, maple syrup, white wine vinegar, and salt to the slow cooker. Add the refrigerated ground beef, stir to combine, and use a spoon to break the raw beef into small pieces throughout the mixture; there is no browning step.
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Cover and cook on high for 3 hours or on low for 6 hours, stirring once or twice during cooking to break up the beef and keep it from settling together at the top. Replace the lid promptly after stirring so the chili continues to heat.
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Stir again, breaking up any meat that has stuck together at the top. Check several pieces of ground beef with an instant-read thermometer; they must reach 160ºF before serving. Serve the chili immediately or switch the slow cooker to warm.
- The 3-hour cook time and 3-hour 5-minute total reflect the high setting; use 6 hours on low instead. Cook until the beef reaches 160ºF, as slow cookers vary.
- Do not drain the kidney beans. Their liquid is part of this no-broth, dump-meal method.
- Use plain canned pumpkin puree, not sweetened pumpkin pie filling.
- Stir once or twice during cooking so the raw beef breaks into pieces instead of staying in clumps on top.
- Sour cream, Greek yogurt, fresh herbs, pepitas, or jalapeño are optional toppings, not ingredients in the tested chili.
- Refrigerate leftovers promptly in shallow airtight containers and reheat until steaming hot throughout.
Calories: 382 kcal, Carbohydrates: 44 g, Protein: 25 g, Fat: 14 g, Fiber: 15 g, Sugar: 13 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
