Crockpot Pumpkin Chili: 8 Delicious Reasons It Wins

There’s something magical about a slow-cooked meal that greets you at the end of a busy day. And when that meal happens to be Crockpot Pumpkin Chili, well—let’s just say your kitchen is about to smell like autumn gave you a warm hug. This recipe is hearty, wholesome, and a little bit unexpected (yes, pumpkin belongs in chili—trust me on this one!). Whether you’re feeding your family on a weeknight or hosting a casual fall gathering, this dish delivers comfort with minimal effort.

Why You’ll Love This Crockpot Pumpkin Chili

• Set it and forget it: Toss the ingredients into your slow cooker, and let it do the work.
• Nutritious but cozy: Packed with beans, veggies, and fiber-rich pumpkin, it’s both satisfying and good for you.
• Perfect for fall (and beyond): The pumpkin adds a creamy texture and subtle sweetness that balances the spices beautifully.
• Crowd-pleaser: Whether you serve it at a game day party or as a weeknight dinner, everyone will ask for seconds.

Ingredients You’ll Need

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes with green chilies
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• Salt and pepper to taste
• 1 cup corn (frozen or canned, drained)
• Fresh cilantro or green onions for garnish (optional)

How To Make Crockpot Pumpkin Chili

Making Crockpot Pumpkin Chili is wonderfully simple, but let’s break it down step by step so you can follow along with confidence.

1. Sauté onions and garlic: Start by heating the olive oil in a skillet over medium heat. Add the diced onion and let it cook until it turns soft and translucent, about 5 minutes. This is the flavor base for your chili, so don’t rush it. Stir in the minced garlic and cook for just 1 more minute—garlic burns easily, and we want that gentle sweetness, not bitterness.
2. Load up the crockpot: Transfer the onion and garlic mixture into your crockpot. Then, add the pumpkin puree, black beans, kidney beans, diced tomatoes with green chilies, and vegetable broth. This colorful mix already looks hearty, but wait until it simmers into chili perfection.
3. Season generously: Stir in the chili powder, cumin, paprika, cinnamon, and a good pinch of salt and pepper. The cinnamon may surprise you, but trust me—it adds a subtle warmth that plays beautifully with the savory spices and pumpkin. Mix everything well so the flavors are evenly distributed.
4. Add the corn: Toss in your corn, whether frozen or canned. This little addition brings a pop of sweetness and texture that keeps every bite interesting.
5. Slow cook to perfection: Cover the crockpot and set it on low for 7 hours or high for 4 hours. During this time, the ingredients soften, the flavors meld together, and your kitchen fills with the coziest aroma. This is the point where you’ll want to pat yourself on the back for choosing a recipe that basically cooks itself.
6. Taste and adjust: About 30 minutes before serving, lift the lid and give your chili a taste. Need more spice? A little extra salt? Maybe a touch more chili powder? This step ensures you can tweak it to your liking.
7. Serve it up: Ladle the chili into bowls while it’s hot and steamy. Top with fresh cilantro or green onions if you like, and don’t forget the sides—crusty bread, tortilla chips, or cornbread all make this meal feel extra special.

Taking the time to layer the flavors at the beginning makes a world of difference, and the slow cooker does the rest. Easy, delicious, and foolproof!

Cooking Tips for the Best Pumpkin Chili

• Want extra protein? Stir in cooked ground turkey or beef before slow cooking.
• Spice level: Love heat? Add jalapeños or an extra pinch of cayenne.
• Creamier texture: Stir in a dollop of sour cream or Greek yogurt just before serving.
• Leftovers win: Like most chilis, it tastes even better the next day when the flavors have had more time to mingle.

A Little Story from My Kitchen

This Crockpot Pumpkin Chili actually saved me on a week that felt like one giant to-do list. I had back-to-back errands, a work deadline, and about zero energy to make dinner. I threw everything in the slow cooker before school pick-up, and by dinner time my house smelled incredible. My family loved it, and I loved that I didn’t have to hover over a pot. This dish is a keeper for those crazy-busy days when you still want something wholesome on the table.

FAQs About Crockpot Pumpkin Chili

A Bowl of Comfort Awaits

This Crockpot Pumpkin Chili is more than just a recipe—it’s your cozy dinner solution for busy days, chilly nights, or when you just want something that tastes like fall in a bowl. Set your slow cooker, kick back, and let it work its magic. Then, enjoy a hearty, flavorful meal that feels like it took hours—but didn’t.

More Cozy Recipes You’ll Love

If this Crockpot Pumpkin Chili has you craving more comforting dishes, here are some delicious options to try next:

• Pair your chili with fluffy, slightly sweet Pumpkin Cornbread for the ultimate fall dinner combination.
• For another cozy meat-free meal, check out this creamy and flavorful Tuscan Marry Me Butter Beans.
• Hosting a spooky-season gathering? These fun and savory Cheesy Halloween Breadstick Bones are a guaranteed crowd-pleaser.
• And when you’re ready for dessert, indulge in the decadent layers of Creamy Pumpkin Tiramisu to finish your meal on a sweet note.

Each of these recipes pairs beautifully with the cozy vibe of your Crockpot Pumpkin Chili, making your meal feel complete from start to finish.

Crockpot Pumpkin Chili

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• Author: Mounia
• Total Time: 7 hours 10 minutes (low) or 4 hours 10 minutes (high)
• Yield: 6 servings 1x

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Description

A hearty and comforting Crockpot Pumpkin Chili made with beans, pumpkin puree, tomatoes, spices, and corn. The slow cooker brings out rich flavors in this cozy fall-inspired dish that’s perfect for weeknights or gatherings.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 can (15 oz) pumpkin puree

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) diced tomatoes with green chilies

• 2 cups vegetable broth

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1 teaspoon paprika

• ½ teaspoon cinnamon

• Salt and pepper, to taste

• 1 cup corn (frozen or canned, drained)

• Fresh cilantro or green onions, for garnish (optional)

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Instructions

1. Heat olive oil in a skillet over medium heat. Add diced onion and sauté until soft, about 5 minutes. Stir in garlic and cook for 1 minute more.

2. Transfer onion and garlic to your crockpot. Add pumpkin puree, black beans, kidney beans, diced tomatoes with chilies, and vegetable broth.

3. Stir in chili powder, cumin, paprika, cinnamon, salt, and pepper. Mix well.

4. Add corn and stir to combine.

5. Cover and cook on low for 7 hours or high for 4 hours, until flavors meld.

6. Taste and adjust seasoning 30 minutes before serving.

7. Ladle into bowls and garnish with cilantro or green onions. Serve hot with bread or cornbread.

Notes

Add cooked ground turkey or beef for extra protein.
Stir in a dollop of sour cream or Greek yogurt for a creamy finish.
Leftovers taste even better the next day.
Freezer-friendly: cool completely, then freeze up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 7 hours (low) or 4 hours (high)
• Category: Main Course
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 Serving
• Calories: 240 kcal
• Sugar: 7 g
• Sodium: 640 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 12 g
• Protein: 11 g
• Cholesterol: 0 mg