This slow cooker pumpkin chili is a cozy fall favorite made with ground beef, kidney beans, and a whole can of pumpkin puree. The pumpkin adds rich, creamy body without tasting sweet, and warm spices with a hint of cinnamon give it perfect autumnal depth. Set it and forget it for a hearty, crowd-pleasing dinner!

Ladle of pumpkin chili in a black slow cooker.

5 star review

“Made this during the week. Fabulous and very quick and easy. Ready when I came in from work.”

– Janet
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Easy Crockpot Pumpkin Chili with Beef

Calling all pumpkin lovers! My slow cooker pumpkin chili is packed with a whole can of pumpkin puree, kidney beans, ground beef, diced tomatoes, and a simple blend of warming spices. After years of testing, I’ve learned that the pumpkin isn’t really noticeable flavor-wise (even picky eaters won’t catch it), but it does an incredible job adding body, richness, and a velvety texture that makes this chili feel extra hearty without being heavy.

Here’s what I’ve adjusted over the years of making this recipe: I sauté the beef and onions first before adding them to the slow cooker, which creates deeper flavor and gives you a firmer meat texture. Skip this step and the chili still tastes great, but the beef ends up softer. I also add a pinch of sugar and a quarter teaspoon of cinnamon, which sounds weird but balances the earthiness of the pumpkin without making it sweet. The final step is a big squeeze of lime juice right before serving, which brightens everything up and keeps the chili from tasting one-note.

This chili begs for alllllllllllllllll the toppings: shredded cheese, sour cream, chopped white onion, sliced avocado, cilantro, and corn chips for scooping. It’s the perfect fall dinner for game day, Sunday supper, or any chilly weeknight. And if you want to lean into the cozy fall vibes, my one-bowl pumpkin bread is the perfect sweet pairing, and for the turkey crowd, my slow cooker turkey pumpkin chili swaps the ground beef for lean ground turkey.

Welcome to My Kitchen! Let’s Make Pumpkin Chili 🎃

A person pours cooked ground beef, onions, and chopped red peppers from a skillet into a stainless steel Crockpot slow cooker on a kitchen counter.
Cook the beef and vegetables, then add to the slow cooker.
Person adding tomato sauce to a slow cooker.
Add the tomatoes and tomato sauce.
A person adding canned pumpkin to a slow cooker.
Add the pumpkin.
A woman sprinkles a spoonful of salt or sugar into a slow cooker in a kitchen.
Add the salt.
Pumpkin puree, diced tomato, tomato sauce, ground beef and spices in a slow cooker.
Add the remaining spices.
Woman stirring pumpkin chili in a slow cooker with a wooden spoon.
Stir to combine, cover, and cook.
Person holding a slow cooker containing pumpkin chili with ground beef.
Uncover, stir, and serve with toppings of choice.

Testing Tips for Ground Beef Pumpkin Chili

  • Brown the Beef First I know it adds a step, but sautéing the beef with the onions and bell pepper before adding to the slow cooker builds much deeper flavor and gives the chili a firmer, more satisfying meat texture.
  • Use a Whole Can of Pumpkin Don’t be tempted to cut the pumpkin in half. A full 15-oz can gives this chili body, creamy richness, and subtle earthiness that makes it feel hearty without being heavy. Grab pumpkin puree, not pumpkin pie filling, which has added sugar and spices!
  • Don’t Skip the Pinch of Sugar I know it sounds odd in a savory chili, but a single teaspoon of sugar balances the earthiness of the pumpkin and the acidity of the tomatoes. It doesn’t make the chili sweet, it just rounds everything out. Same goes for the small pinch of cinnamon.
  • Finish With Lime Juice A squeeze of fresh lime juice right before serving brightens up all the warm, earthy flavors and keeps the chili from tasting one-note. Don’t stir it in during cooking, it loses its punch.
  • Let It Rest Before Serving The chili will look a little thin when it first finishes cooking. Let it sit uncovered for 10-15 minutes before serving and it thickens up to the perfect spoonable consistency. If you like it even thicker, leave the lid off for the last 30 minutes of cooking.
Ladle of pumpkin chili in a black slow cooker.
5 stars (10 ratings)

Slow Cooker Pumpkin Chili (Ground Beef)

Developed and tested by A woman with long blonde hair, smiling, holds and pours a bottle of oil in a modern kitchen setting.Robyn Conley Downs
Servings: 6
Prep: 15 minutes
Cook: 3 hours
Total: 3 hours 15 minutes
Hearty slow cooker pumpkin chili with ground beef, pumpkin puree, kidney beans, and warm spices. A cozy fall dinner for game day or easy weeknights.
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Ingredients

  • 1 teaspoon olive oil
  • 1 yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 pounds lean ground beef
  • 1 (15-oz) can tomato sauce
  • 1 (15-oz) can diced tomatoes with green chilis, such as Rotel
  • 1 (15-oz) can kidney beans, drained and rinsed
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon mild chili powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon sugar
  • 1 1/2 teaspoons kosher salt
  • 1 (15-oz) can pumpkin puree (not pumpkin pie filling)

To Add at the End

  • 2 teaspoons fresh lime juice

Equipment

Instructions 

  • Heat 1 teaspoon olive oil in a large skillet over medium high heat. Add the onion, bell pepper and 1/4 teaspoon salt, stirring to combine. Cook until just starting to soften, about 3-5 minutes, stirring occasionally.
  • Add the ground beef, sprinkle with 1/4 teaspoon salt, and stir to break apart with a spoon. Cook until browned and just cooked through, about 5 minutes.
  • Add the cooked beef mixture to a 6-quart slow cooker. Add the tomato sauce, diced tomatoes, beans, garlic powder, cumin, chili powder, smoked paprika, cinnamon, sugar, pumpkin, and 1 teaspoon salt, stirring until well combined.
  • Cover and cook on high for 3-4 hours, or low for 5-6, or until the meat is very tender.
  • Uncover, and add the lime juice, stirring to combine. Taste and add more salt or lime juice if desired and serve with any desired toppings.

Notes

  • Beans: I originally created this recipe without beans, but since have tested it with beans and prefer the additional texture and body the beans add. However, if you want to make this pumpkin chili without beans, just leave them out. It’s still great without.
Course: dinner, Main Course
Cuisine: American

Nutrition Information:

Serving: 1 (of 6), Calories: 233kcal, Carbohydrates: 5g, Protein: 35g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 94mg, Sodium: 687mg, Potassium: 618mg, Fiber: 3g, Sugar: 2g, Vitamin A: 867IU, Vitamin C: 27mg, Calcium: 26mg, Iron: 4mg
Nutrition disclaimer
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