Crockpot Pumpkin Chili: A Cozy Twist on a Fall Classic That’ll Make Your House Smell Like Pure Autumn Glory

Pumpkin isn’t just for lattes and pies. It’s a stealthy flavor ninja that sneaks into chili, adds velvet texture, and makes you question why you ever cooked without it. Imagine a pot of chili that tastes like your favorite sweater feels—warm, soft, and strangely empowering.

This is the one-pot dinner that turns a Tuesday into a celebration, and your slow cooker into a hero. You’ll spend 15 minutes prepping and feel like you just hosted a low-key dinner party. Comfort food, upgraded.

What Makes This Recipe So Good

• Ultra-cozy texture: Pumpkin puree makes the chili thick and silky without cream.You get hearty spoonfuls with zero heaviness.
• Balanced flavors: Sweet pumpkin meets smoky chili powder and chipotle, creating a savory-sweet bite that’s addictive, not sugary.
• Set it and forget it: Toss everything in the crockpot and walk away. Dinner basically cooks itself while your house smells amazing.
• Protein-packed and fiber-rich: Beans + lean meat + pumpkin = a satisfying bowl that actually keeps you full.
• Make-ahead friendly: Tastes even better the next day. This chili is a meal-prep unicorn.

What Goes Into This Recipe – Ingredients

• 1 lb ground turkey (or beef; turkey keeps it lighter)
• 1 tablespoon olive oil (for browning)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 cups low-sodium chicken or vegetable broth
• 1 (15-oz) can pumpkin puree (not pumpkin pie filling)
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 1 (15-oz) can black beans, drained and rinsed
• 1 (15-oz) can kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon (trust me—it amplifies the pumpkin and adds warmth)
• 1/2 to 1 teaspoon chipotle chili powder or 1 minced chipotle in adobo (adjust heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon maple syrup or brown sugar (optional, balances acidity)
• Juice of 1/2 lime (for brightness at the end)
• Toppings: sliced green onions, cilantro, shredded cheddar, Greek yogurt or sour cream, avocado, crushed tortilla chips

Instructions

1. Brown the meat: Heat olive oil in a skillet over medium-high.Add ground turkey, season lightly with salt and pepper, and cook until no longer pink, 5–7 minutes, breaking it up as it cooks.
2. Sweat the aromatics: Add diced onion and bell pepper to the skillet. Sauté 3–4 minutes until softened; add garlic and cook 30 seconds until fragrant.
3. Load the crockpot: Transfer the meat and veggies to your slow cooker. Add pumpkin puree, tomatoes, beans, broth, chili powder, cumin, smoked paprika, cinnamon, chipotle, 1 teaspoon salt, and 1/2 teaspoon pepper.Stir to combine.
4. Cook low and slow: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. The flavors will deepen and the texture will thicken.
5. Adjust and finish: Stir in lime juice. Taste and adjust salt, pepper, and heat.If you want a touch of sweetness, add maple syrup now.
6. Serve it right: Ladle into bowls and top with your favorites—IMO, a dollop of Greek yogurt, cheddar, cilantro, and a squeeze more lime is elite.

Preservation Guide

• Fridge: Store in airtight containers for up to 4 days. It thickens as it chills—loosen with a splash of broth when reheating.
• Freezer: Freeze in portioned containers or freezer bags for 3 months. Lay bags flat for space efficiency.
• Reheat: Stovetop over medium-low, stirring occasionally; or microwave in 60–90 second bursts.Add broth or water if it’s too thick.
• Meal prep tip: Freeze in single servings for fast lunches. Label with date and spice level so Future You isn’t guessing.

Why This is Good for You

• Pumpkin power: Loaded with vitamin A (beta-carotene) for eye and immune health, plus fiber for satiety and gut support.
• Lean protein: Turkey brings iron and B vitamins with fewer calories than beef. Still crave beef?Go 50/50 for balance.
• Bean benefits: Black and kidney beans add plant protein, fiber, and minerals that help stabilize blood sugar.
• Smart spices: Cinnamon and chili spices may support metabolic health and curb inflammation—flavor with benefits.
• Lower sodium control: Using low-sodium broth and rinsed beans keeps salt in check without sacrificing taste.

Common Mistakes to Avoid

• Using pumpkin pie filling: It’s sweetened and spiced. You want pure pumpkin puree—just pumpkin.
• Skipping the browning step: Tossing raw meat into the crockpot saves time but sacrifices flavor. Browning = better.
• Overloading liquid: Pumpkin adds body.Start with 2 cups broth; add more only if you like a soupier chili.
• Under-seasoning: Slow cookers can mute flavors. Salt to taste at the end and add lime for brightness.
• Cranking the heat early: Too much chipotle upfront can overwhelm. Start moderate; adjust post-cook.

Variations You Can Try

• Veggie-only: Skip meat, add 1 extra can of beans and 1 cup diced sweet potato.Use vegetable broth.
• Beef and bacon: Swap turkey for ground beef and sauté 2 chopped bacon strips with the onion for smoky depth.
• White pumpkin chili: Use cannellini beans, green chilies, chicken, and omit tomatoes and chili powder. Add coriander and oregano.
• Thai-ish twist: Stir in 2 tablespoons red curry paste and 1/2 can coconut milk in the last 30 minutes. Finish with lime and basil.
• Sweet-heat: Add 1 diced jalapeño and 1 tablespoon maple syrup for a spicy-sweet balance.
• Grain boost: Stir in 1/2 cup cooked quinoa during the last 15 minutes for extra body and protein.

FAQ

Can I make this on the stovetop?

Yes.

Brown the meat and sauté aromatics in a large pot, then add remaining ingredients. Simmer on low for 45–60 minutes, stirring occasionally, until thick and flavorful.

Is this chili spicy?

It’s mild to medium by default. Increase chipotle chili powder or add fresh jalapeño for more heat, or reduce it for a kid-friendly version.

What if I don’t like beans?

Skip them and add extra meat or vegetables like diced butternut squash or cauliflower.

You may need less broth since beans absorb liquid.

Can I use fresh pumpkin?

Absolutely. Roast cubed sugar pumpkin until tender, then blend to a puree. You’ll need about 1 3/4 to 2 cups puree to replace the canned version.

How do I thicken thin chili?

Remove the lid and cook on HIGH for 20–30 minutes, or stir in a few tablespoons of masa harina or instant potato flakes.

Pumpkin usually thickens well on its own, FYI.

What toppings pair best?

Sharp cheddar, Greek yogurt or sour cream, cilantro, green onions, avocado, lime wedges, and crushed tortilla chips. Hot honey is a wild but amazing finisher.

Can I prep this the night before?

Yes. Brown meat, chop veggies, and combine everything (except lime and toppings) in the crock insert.

Refrigerate, then set it in the cooker and start the next day. Add 30 minutes to the cook time if starting cold.

My Take

Pumpkin in chili sounds gimmicky until you taste it—then it’s a “where has this been all my life” moment. The puree makes every spoonful rich without being heavy, and the cinnamon-chipotle combo straddles cozy and bold like a pro.

It’s weeknight-easy but feels special enough for company. If you want a reliable fall crowd-pleaser that meal-preps like a champ, this is the move. And yes, your kitchen will smell like autumn bragging rights.