There is something so comforting about coming home to a kitchen that smells like simmering beef, warm cumin, and a hint of cinnamon in the air. This slow cooker beef and pumpkin chili takes everything you already love about a classic chili and folds in smooth pumpkin puree, which adds a gentle sweetness and a velvety texture to every spoonful. It is hearty, deeply savory, and just a little bit different from the chili you grew up with, in the best possible way.
This is the kind of recipe you want on your rotation once the weather turns cool, whether that means a busy weeknight when you need dinner to make itself, a lazy Sunday spent watching football, or a casual gathering where everyone serves themselves straight from the slow cooker. Because it simmers low and slow for hours, the flavors have plenty of time to deepen and meld, and you barely have to lift a finger once the initial browning is done.
SaveI first started making this chili on a chilly October afternoon when I had a can of pumpkin puree left over from another recipe and did not want it to go to waste. One taste of that first batch and it earned a permanent spot in my fall meal plan. My family asks for it by name now, and I love that I can toss it together in the morning and forget about it until dinner time rolls around.
Slow Cooker Beef and Pumpkin Chili
Ingredients
For the Chili Base
Spices and Seasoning
For Serving
Instructions
- Brown the ground beef
Heat the olive oil in a large skillet over medium high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until it is fully browned and no pink remains, about 7 to 8 minutes. Drain off any excess grease so the finished chili does not turn out greasy.
- Saute the onion and pepper
Add the diced onion and red bell pepper directly to the skillet with the beef. Cook for 4 to 5 minutes, stirring occasionally, until the onion turns translucent and the pepper begins to soften. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Transfer everything to the slow cooker
Spoon the browned beef, onion, pepper, and garlic mixture into the base of a 6 quart or larger slow cooker. Scrape in any browned bits from the skillet, since they carry a lot of flavor that you do not want to leave behind.
- Add the pumpkin puree and tomatoes
Add the pumpkin puree, crushed tomatoes, and fire roasted diced tomatoes with their juices to the slow cooker. Stir well to combine, making sure the pumpkin puree is evenly distributed and no clumps remain.
- Stir in the beans and broth
Add the drained and rinsed black beans and kidney beans, then pour in the beef broth. Stir everything together until the beans are evenly mixed through the chili base.
- Season the chili
Sprinkle in the chili powder, cumin, smoked paprika, cinnamon, coriander, oregano, brown sugar, salt, black pepper, and cayenne if using. Stir thoroughly so the spices dissolve into the liquid rather than clumping on top.
- Cook on low
Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the flavors have melded and the chili has thickened slightly. Stir once or twice during cooking if you happen to be nearby, though it is not required.
- Check the consistency
About 30 minutes before serving, remove the lid and check the thickness of the chili. If it seems too thin, leave the lid off for the remaining cooking time to let some liquid evaporate. If it looks too thick, stir in a splash of beef broth or water.
- Taste and adjust seasoning
Give the chili a final taste and add more salt, pepper, or cayenne as needed. Pumpkin puree can mellow the spice level, so do not be afraid to add a bit more chili powder or cayenne if you prefer a bolder flavor.
- Serve warm with toppings
Ladle the chili into bowls while it is hot. Top with shredded cheddar cheese, a dollop of sour cream, sliced green onions, and a sprinkle of roasted pumpkin seeds. Serve alongside warm cornbread or a handful of tortilla chips for scooping.
Substitutions and variations
- Ground turkey or ground chicken can be used in place of ground beef for a leaner version of this chili.
- If you cannot find canned pumpkin puree, roasted and mashed butternut squash makes a wonderful substitute with a similar texture and sweetness.
- Swap the black beans and kidney beans for pinto beans or great northern beans depending on what you have in your pantry.
- For a vegetarian version, omit the beef entirely and add an extra can of beans along with a cup of diced mushrooms for texture.
- Vegetable broth can replace beef broth if you want a slightly lighter finished dish.
Chloe's tips
- Browning the beef and sauteing the vegetables before adding them to the slow cooker builds a much deeper flavor base than adding everything raw.
- Use pure pumpkin puree rather than pumpkin pie filling, since the filling already contains added sugar and spices that will throw off the balance of the chili.
- If you like a thicker chili, mash a portion of the beans with a fork before stirring them in to naturally thicken the broth.
- This chili tastes even better the next day once the spices have had extra time to develop, so leftovers are always a treat.
How to store it
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled chili in freezer safe bags or containers for up to 3 months, laying bags flat to save space.
- Reheat gently on the stovetop over medium low heat, stirring occasionally, or in the microwave in 1 minute increments until warmed through.
- If the chili thickens too much after chilling, stir in a small splash of beef broth or water while reheating to loosen it up.
Serving suggestions
This chili is hearty enough to serve on its own, but a few simple additions can turn it into a full fall spread.
- Serve over a scoop of fluffy white rice or creamy mashed potatoes for a filling meal.
- Pair with a side of warm buttery cornbread to soak up every bit of the chili.
- Set out a toppings bar with cheese, sour cream, diced avocado, and jalapenos so everyone can customize their bowl.
- Spoon leftovers over a baked potato for an easy next day lunch.
Frequently asked questions
Can I make this chili on the stovetop instead of in a slow cooker?
Yes, after browning the beef and vegetables in a large pot, add the remaining ingredients and simmer uncovered over low heat for about 45 minutes to an hour, stirring occasionally, until the chili has thickened to your liking.
Will the pumpkin flavor be very noticeable?
The pumpkin adds subtle sweetness and a silky texture rather than an overpowering pumpkin flavor, so it blends seamlessly with the chili spices and beef rather than tasting like a dessert.
Can I make this recipe ahead of time?
Absolutely. This chili actually tastes better after the flavors sit overnight in the refrigerator, so it is a great make ahead option for meal prep or entertaining.
Is this chili very spicy?
As written, this chili has a mild to medium warmth from the chili powder and a touch of cayenne. You can easily adjust the heat up or down by increasing or omitting the cayenne pepper.
Can I use fresh pumpkin instead of canned puree?
Yes, roast fresh pumpkin until soft, then puree it in a food processor or blender until completely smooth before adding it to the slow cooker in place of the canned puree.
Let's get cooking!
This slow cooker beef and pumpkin chili is proof that a few simple pantry staples can turn into something truly special with a little time and patience. It is warm, hearty, and packed with cozy fall flavor in every single bite. Once you try it, do not be surprised if it becomes one of your most requested dinners all season long.
