Crockpot Pumpkin Chili Recipe

Pumpkin Chili in the Crockpot is an easy slow cooker meal that combines creamy pumpkin puree, hearty black beans, roasted bell peppers, tomatoes, and warm spices into a rich, satisfying chili. With minimal prep, the slow cooker gently develops deep flavors while filling your home with the comforting aroma of fall spices.

The pumpkin creates a naturally thick and velvety base, while the beans add plenty of texture and protein. Smoky paprika, chili powder, and cumin balance the sweetness of the pumpkin, making this chili a cozy dinner that’s perfect for busy weeknights, meal prep, or game day gatherings.

Why You’ll Love This Slow Cooker Pumpkin Chili

• Hands-Off Cooking: The slow cooker does almost all of the work.
• Rich and Hearty: Pumpkin puree creates a thick, satisfying chili.
• Loaded with Plant-Based Protein: Black beans make every bowl filling and nutritious.
• Great for Meal Prep: The flavors continue to improve after a day in the refrigerator.
• Budget-Friendly Ingredients: Made with affordable pantry staples.
• Perfect for Fall Gatherings: An easy recipe to prepare ahead for family dinners or parties.

Ingredient Highlights and Helpful Swaps

1. Pumpkin Puree: Fresh or canned pumpkin puree both produce a smooth, creamy chili.
2. Black Beans: They provide protein, fiber, and hearty texture throughout the dish.
3. Roasted Bell Peppers: Their smoky sweetness complements the pumpkin beautifully.
4. Chili Powder, Smoked Paprika, and Cumin: These spices create layers of warmth without overpowering the pumpkin.
5. Vegetable Broth: Adds moisture while allowing the chili to slowly thicken during cooking.

Chef’s Tip: Stir the chili once or twice during cooking if you’re home. This helps distribute the pumpkin evenly and prevents thicker portions from sticking around the edges of the slow cooker.

Pumpkin Chili in the Crockpot

This pumpkin chili is a hearty, savory stew that utilizes slow cooking to blend tender beans, pureed pumpkin, and smoky spices into a thick, flavorful consistency. The dish features a rich orange hue and a satisfying, slightly chunky texture with aromatic layers of spice and roasted peppers, perfect for cozy fall evenings.

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Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 15 minutes minutes

Calories: 280kcal

Author: James Taylor

Servings: 4

Equipment

• ▢
  Crockpot / Slow Cooker
• ▢
  Knife
• ▢
  Cutting Board
• ▢
  Can Opener
• ▢
  Ladle

Ingredients

• ▢ 1 tablespoon olive oil for greasing the crockpot
• ▢ 1 medium yellow onion diced
• ▢ 3 cloves garlic minced
• ▢ 1 pound bell peppers roasted and chopped
• ▢ 2 cups cooked pumpkin puree fresh or canned
• ▢ 2 cans black beans drained and rinsed
• ▢ 1 can diced tomatoes with juices
• ▢ 2 tablespoons chili powder adjust to taste
• ▢ 1 teaspoon smoked paprika adds smoky depth
• ▢ 1/2 teaspoon cumin adjust to taste
• ▢ 1 cup vegetable broth or water
• ▢ to taste Salt and pepper for seasoning

Instructions

• Lightly oil the inside of the crockpot to prevent sticking, then add diced onion and minced garlic, spreading them evenly across the base.
  
• Add roasted, chopped bell peppers into the crockpot, distributing them with the onion and garlic.
  
• Spoon in the pumpkin puree, smoothing it out so it covers the vegetables slightly, creating a vibrant orange layer.
  
• Pour in the drained black beans and diced tomatoes along with their juices, mixing gently to combine.
  
• Sprinkle chili powder, smoked paprika, and cumin evenly over the ingredients, then stir gently to distribute the spices.
  
• Pour the vegetable broth into the crockpot, ensuring all ingredients are partially submerged.
  
• Cover the crockpot with the lid, set it to low, and let it cook for about 8 hours, the scent filling your home with warm, smoky notes. Once the cooking time is up, lift the lid and reveal a thick, hearty chili with a vibrant orange hue and tender beans.
  
• Stir gently to blend the flavors, then taste and season with salt and pepper as desired.
  
• Serve the pumpkin chili hot, garnished with fresh herbs or a squeeze of lime if desired, and enjoy its comforting, spicy warmth.
  

Nutrition

Calories: 280kcal | Carbohydrates: 45g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 900mg | Sugar: 8g | Vitamin C: 30mg | Calcium: 50mg | Iron: 3mg

Nutrition Information

Tips for the Best Crockpot Chili

• Use Pumpkin Puree, Not Pumpkin Pie Filling: Pumpkin pie filling contains added sugar and spices that will change the flavor.
• Drain the Beans Well: This keeps the chili thick instead of watery.
• Roast the Peppers First: Roasted peppers add extra sweetness and smoky depth.
• Taste Before Serving: Adjust the seasoning after the full cooking time.
• Don’t Add Too Much Liquid: The slow cooker traps moisture, so the chili naturally stays rich and thick.
• Finish with Lime Juice: A squeeze of fresh lime balances the richness beautifully.

Tasty Ways to Change It Up

• Three-Bean Chili: Add kidney beans and pinto beans along with the black beans.
• Spicy Chipotle Version: Stir in chopped chipotle peppers in adobo sauce.
• Corn Pumpkin Chili: Add frozen or fresh corn during the final hour of cooking.
• Turkey Pumpkin Chili: Brown ground turkey separately and stir it into the slow cooker before cooking.
• Creamy Chili: Add cream cheese or a splash of heavy cream just before serving.
• Southwest Style: Stir in cooked quinoa and top with avocado.
• Extra Veggie Chili: Add diced zucchini or sweet potatoes for more texture.

More Cozy Slow Cooker Recipes

1. Pumpkin Black Bean Chili
2. Autumn Chicken Tortilla Soup
3. Fall Harvest Soup
4. Crockpot Pumpkin Soup
5. Crockpot Tuscan Chicken

Storage and Reheating

• Make Ahead: Assemble the ingredients the night before and refrigerate the slow cooker insert if it’s designed for refrigerator use.
• Refrigerator Storage: Store cooled chili in an airtight container for up to 4 days.
• Freezer Storage: Freeze individual portions for up to 3 months.
• Reheating: Warm gently on the stovetop, in the microwave, or in the slow cooker on Warm, adding a splash of broth if needed.
• Freshness Tip: Add fresh toppings like cilantro, avocado, or lime juice after reheating for the best flavor and texture.

Frequently Asked Questions

1. Can I use canned pumpkin puree?
   Yes. Canned pumpkin puree works perfectly and is a convenient option for this recipe.
2. Can I cook this on High instead of Low?
   Yes. Cook on High for about 4 to 5 hours, although the flavor develops more fully when cooked on Low.
3. Can I freeze Pumpkin Chili?
   Absolutely. Let it cool completely before freezing in airtight containers for up to 3 months.
4. Can I add meat to this recipe?
   Yes. Browned ground turkey, chicken, or beef can be added before slow cooking.
5. How can I make the chili spicier?
   Increase the chili powder, add cayenne pepper, diced jalapeños, or chipotle peppers in adobo sauce.
6. What toppings go well with pumpkin chili?
   Shredded cheese, sour cream, avocado, cilantro, green onions, tortilla chips, and pumpkin seeds are all delicious choices.
7. Can I make this recipe vegan?
   Yes. The recipe is vegan as written if you use vegetable broth and plant-based toppings.
8. What should I serve with Pumpkin Chili in the Crockpot?
   Cornbread, baked potatoes, tortilla chips, rice, or a simple green salad all pair wonderfully with this hearty slow cooker chili.

James Taylor

hi there,
i’m James
The home cook and food blogger behind Beyond the Bayou Blog. Cooking has always been my happy place.
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