Crockpot Pumpkin Chili

Crockpot Pumpkin Chili is a cozy slow cooker meal made with ground beef, pumpkin puree, beans, tomatoes, and warm spices. The secret ingredient is pumpkin, which gives the chili a smooth texture and a mild sweetness without making it taste like dessert. As it cooks, the onion, garlic, chili powder, and cumin fill the kitchen with a warm, savory smell. This recipe is a good choice for a busy day when you want dinner to cook with little hands-on work.

Why You’ll Love This Crockpot Pumpkin Chili

• Hands-off cooking: After browning the beef, the slow cooker does most of the work.
• Simple ingredients: The recipe uses easy-to-find pantry staples and fresh onion and garlic.
• Hearty protein: Ground beef and kidney beans make this a filling bowl of chili.
• Smooth texture: Pumpkin puree blends into the broth and gives the chili a thicker, softer texture.
• Good for leftovers: Extra Crockpot Pumpkin Chili can be stored and reheated for another meal.

How to Make This Crockpot Pumpkin Chili

Brown the ground beef in a skillet over medium heat, then drain the excess fat. Add the beef to the Crock Pot with the pumpkin puree, kidney beans, diced tomatoes, onion, garlic, beef broth, spices, salt, and pepper. Stir everything together, cover, and let the slow cooker cook the chili on low for 6-8 hours or high for 3-4 hours. Serve the chili warm.

Ingredients

• 1 lb ground beef
• 1 can pumpkin puree
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon chili powder
• 1 tablespoon cumin
• Salt and pepper to taste

Directions

1. In a skillet, brown the ground beef over medium heat.
2. Drain the excess fat from the cooked beef.
3. Add the beef to the Crock Pot.
4. Add the pumpkin puree, kidney beans, diced tomatoes, onion, garlic, beef broth, chili powder, cumin, salt, and pepper.
5. Stir well to combine all the ingredients.
6. Cover and cook on low for 6-8 hours or high for 3-4 hours.
7. Serve warm and enjoy.

How to Serve This Crockpot Pumpkin Chili

Serve this chili in bowls with a spoon and a piece of crusty bread for dipping. The bread can help soak up the tomato and beef broth.

For a simple dinner, pair Crockpot Pumpkin Chili with a green salad or a side of steamed vegetables. You can also serve it with crackers, cornbread, or tortilla chips if you have them on hand.

This meal works well for a casual weeknight dinner because the slow cooker keeps the cooking simple. It is also a practical option for a cool-weather lunch when you want something warm and filling.

How to Store This Crockpot Pumpkin Chili

Let the chili cool before storing it in an airtight container. Keep it in the refrigerator and use it within 3 to 4 days.

You can also freeze this chili in freezer-safe containers if you want to save leftovers for later. Leave some space in each container for the chili to expand as it freezes.

To reheat refrigerated chili, warm it in a saucepan over medium heat, stirring occasionally, until hot. You can also reheat a serving in the microwave, stirring as needed so it warms evenly. Thaw frozen chili in the refrigerator before reheating when possible.

Tips for Making This Crockpot Pumpkin Chili

• Brown the beef first: Browning the ground beef in a skillet helps remove excess fat before it goes into the Crock Pot.
• Drain and rinse the beans: This removes the liquid from the can before you add the kidney beans to the chili.
• Use pumpkin puree: Choose plain pumpkin puree rather than a pumpkin pie filling, which contains added spices and sweeteners.
• Stir before cooking: Mix the ingredients well so the pumpkin, broth, spices, and beef are spread throughout the pot.
• Keep the lid closed: Opening the slow cooker during cooking can let heat escape, so check the chili when the cooking time is nearly complete.
• Adjust at the end: Taste the chili before serving and add more salt or pepper if needed.

Variations

• Ingredient swap: For a different flavor, you can use another type of canned bean in place of the kidney beans.
• Add-in option: Add extra diced onion or garlic if you prefer a stronger savory flavor.
• Different cooking method: You can cook the chili in a covered pot on the stovetop instead of using a Crock Pot, but the cooking time and heat level are not provided in this recipe.

FAQs

Can I Make Crockpot Pumpkin Chili Without Ground Beef?

Yes, you can leave out the ground beef, but the chili will have a different texture and less meat-based flavor. You can add another can of beans if you want a heartier meatless version, though that changes the original recipe.

Can I Make This Chili Ahead Of Time?

Yes, you can prepare the ingredients ahead and store them in the refrigerator until you are ready to cook. Brown the beef first, let it cool, and keep it covered until you combine it with the other ingredients in the Crock Pot.

Does Crockpot Pumpkin Chili Freeze Well?

Yes, this chili can be frozen in airtight, freezer-safe containers. Cool it first, leave room for expansion, and thaw it in the refrigerator before reheating when possible.

Can I Double The Recipe?

You can double the ingredients, but make sure your Crock Pot is large enough to hold the larger amount safely. The cooking time may also change, so check that the chili is fully hot before serving.

How Do I Know When The Chili Is Done?

The chili is ready after it has cooked on low for 6-8 hours or high for 3-4 hours. It should be hot throughout, and the onion should be tender when you check it.

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