Slow Cooker Pumpkin Chili

Slow cooker pumpkin chili has all the flavors of chili you love with a hint of pumpkin mixed in. Pumpkin has become synonymous with fall season. Combining the hearty goodness of chili with the smooth texture of pumpkin creates a fusion that will undoubtedly become a seasonal favorite. Instructions to make this autumn-inspired chili in the Instant Pot are also included. 

I LOVE chili. As you can probably tell from all chili recipes I have on this blog. I eat it year-round even when if it’s 90 degrees outside (like now). As I’ve said over and over, chili is the perfect slow cooker recipe. It’s easy to make, hard to mess up and the low-and-slow cooking really brings out the different flavors.

Ingredients For Slow Cooker Pumpkin Chili

• Ground Meat: I like to use a combination of ground beef & ground sausage.
• Pumpkin Puree: Pure pumpkin puree, this can be canned for fresh. I use canned. 
• Chili Seasoning: My homemade chili seasoning is in the recipe box. 
• Canned Tomatoes: Canned diced tomatoes.
• Kidney Beans: 2 15-ounce cans red kidney beans (cooked) drained & rinsed.
• Beef Broth: Don’t skip the broth, the chili will have a thick consistency without it. 
• Garlic, Onion, Bell Pepper: These can precooked with the ground meat & sausage before adding to the slow cooker or you can add the in raw. 

Making Pumpkin Chili In The Slow Cooker Or Instant Pot

Slow Cooker

1.  Heat oil in a large skillet. Add the ground meat, ground sausage, onion, and bell pepper. Cook until the meat is no longer pink. Crumble the meat as it cooks. Drain grease before adding the browned meat to the slow cooker.
2. Add all other ingredients to slow cooker. Stir to mix well.
3. Cook HIGH 3-4 hours or LOW 6-8.

Instant Pot

1. 1. Turn on the IP and select sauté. Once hot add oil, ground meat, ground sausage, bell pepper and onion to the pot.  Cook 5-7 minutes, crumbling the meat as it cooks. Add garlic & cook an additional minute. Drain fat excess fat if needed.
   2. Turn off the pressure cooker. Add the beef broth and & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
   3. Stir in all the remaining ingredients.
   4. Close lid and seal valve. Set high pressure and cook for 20 minutes. When done cooking, quick release pressure. Stir & serve.

What Type Of Pumpkin To Use

This crockpot pumpkin chili recipe calls for 15-ounces of real pumpkin puree, not pumpkin pie filling. You can use fresh or canned pumpkin. I always use canned.

What Type Of Meat To Use

I always make pumpkin chili recipe using a combination of ground beef & mild Italian ground pork sausage. Having said that I believe you should use ingredients that you have in like. Whether you use ground beef, pork, turkey, or chicken is up to you.

Browning The Meat Beforehand

Should you brown your meat before adding it to the slow cooker? I always do specifically so I can drain the excess grease out before I start my chili. There’s nothing I hate more than a greasy chili. If you are using a very lean ground meat, you may find that you normally don’t need brown it before adding it to the slow cooker. Even when I use my Instant Pot for this pumpkin chili recipe…I drain my grease. 

Homemade Chili Seasoning

 I am all about homemade seasonings. This recipe uses my go-to homemade chili seasoning blend. I pretty much use it or a version of it in all of my chili recipes. It includes the usual chili ingredients: chili powder, cumin, salt, paprika. There’s a small kick but I definitely wouldn’t categorize my homemade chili seasoning as spicy.

Serving & Storing Pumpkin Chili

Topping suggestions for this chili include cheese, green onions, sour cream, or chopped herbs. To store the chili, let it cool before packing it away. Store the leftover chili in the frig for up to 3 days or the freezer for 4-6 months.

FAQs & Tips

• Substitute your preferred ground meat in the recipe whether it be sausage, ground beef, ground turkey, or ground chicken. 
• I use a 6-quart slow cooker / Instant Pot to make this recipe.

Chili Recipes

• The Best Turkey Chili

• Taco Chili

• Old Fashioned Chili

• Indian Spiced Chili

• Chorizo Beef Chili

Slow Cooker Pumpkin Chili

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Slow cooker pumpkin chili has all the flavors of chili you love with a hint of pumpkin mixed in. Pumpkin has become synonymous with fall season. Combining the hearty goodness of chili with the smooth texture of pumpkin creates a fusion that will undoubtedly become a seasonal favorite. Instructions to make this autumn-inspired chili in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 mins
• Cook Time: 3 hours
• Total Time: 3 hours 10 mins
• Yield: 6-8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

Slow Cooker

1.  Heat oil in a large skillet. Add the ground meat, ground sausage, onion, and bell pepper. Cook until the meat is no longer pink. Crumble the meat as it cooks. Drain grease before adding the browned meat to the slow cooker.
2. Add all other ingredients to slow cooker. Stir to mix well.
3. Cook HIGH 3-4 hours or LOW 6-8.

Instant Pot

1. Turn on the IP and select sauté. Once hot add oil, ground meat, ground sausage, bell pepper and onion to the pot.  Cook 5-7 minutes, crumbling the meat as it cooks. Add garlic & cook an additional minute. Drain fat excess fat if needed.
2. Turn off the pressure cooker. Add the beef broth and & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
3. Stir in all the remaining ingredients.
4. Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure. Stir & serve.

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