Crock Pot Pumpkin Chili

This Crock Pot Pumpkin Chili is a hearty and savory recipe, which uses pumpkin puree and ground sausage. It’s the perfect weeknight dinner, ready in about 8 hours and 10 minutes.

Crock Pot Pumpkin Chili Ingredients

• 1 pound ground beef
• 1 pound ground sausage
• 15 ounces pumpkin puree (NOT pumpkin pie filling)
• 2 15–ounce cans red kidney beans (drained & rinsed)
• 28 ounces diced tomatoes
• 1 cup beef broth
• 1 bell pepper, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 1/2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1/2 teaspoon pepper
• 1 tablespoon oil

How To Make Crock Pot Pumpkin Chili

1. Cook the meat and veggies: Heat oil in a large skillet over medium heat. Add ground beef, ground sausage, diced onion, and diced bell pepper. Cook until the meat is no longer pink, crumbling it as it cooks. Drain excess grease.
2. Transfer to slow cooker: Add the cooked meat and vegetables to the slow cooker.
3. Add remaining ingredients: Stir in pumpkin puree, red kidney beans, diced tomatoes, beef broth, garlic, chili powder, cumin, salt, paprika, oregano, and pepper. Mix well.
4. Cook the chili: Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours.

Recipe Tips

• Can I use ground turkey instead?
  Yes, ground turkey is a great leaner substitute for ground beef and sausage.
• How to make it spicier:
  Add diced jalapeños or a pinch of cayenne pepper to increase the heat.
• Can I make this vegetarian?
  Yes, simply omit the meat and add more beans or lentils.
• Best type of beans to use:
  Red kidney beans are traditional, but black beans or pinto beans also work well.
• How to thicken the chili:
  Let it simmer uncovered for the last 30 minutes, or mash some of the beans for a thicker texture.

What To Serve With Pumpkin Chili

This rich chili pairs perfectly with simple sides:

• Cornbread or corn muffins
• Tortilla chips with guacamole
• A crisp green salad
• Grilled cheese sandwiches
• Roasted sweet potatoes

How To Store Pumpkin Chili

Refrigerate:
Let chili cool, then store in an airtight container in the fridge for up to 4 days.

Freeze:
Portion cooled chili into freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Pumpkin Chili Nutrition Facts

• Calories: 420 per serving
• Protein: 28g
• Fat: 24g
• Carbohydrates: 25g
• Fiber: 8g
• Sugar: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this pumpkin chili on the stovetop?
Yes, simmer it in a large pot on low heat for about 45 minutes, stirring occasionally.

Why use pumpkin in chili?
Pumpkin adds creaminess, depth of flavor, and extra nutrients without making it taste like dessert.

Do I have to use sausage?
No, you can use all ground beef or substitute with plant-based sausage for a vegetarian version.

Can I prep this the night before?
Absolutely! Brown the meat and chop veggies ahead, then store everything in the fridge to dump into the Crock Pot the next day.

Is this chili gluten-free?
Yes, as long as all canned and packaged ingredients are certified gluten-free.

Try More Recipes:

• Crock Pot Pumpkin Cake
• Crock Pot Pumpkin Butter
• Crock Pot Pumpkin Bread Pudding