Crockpot Pumpkin Chili: 5 Easy, Flavorful Recipes

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Crockpot pumpkin chili has totally saved my dinner plans more times than I can count. You know those days when the wind rattles the windows and you need something warm, kinda cozy, but you’re just not up for babysitting a pot on the stove? Yep, that’s when I reach for this gem. It’s ridiculously easy, packed with flavor, and hey, even picky eaters dig it. If you’re also a fan of hearty veggie-packed meals, check out my absolute favorite Best Ever Vegetarian Chili, and if you want something with a little kick, these Chilis Honey Chipotle Chicken Crispers are a spicy game-changer. Now, let’s jump into the chili fun.

Ingredients for Slow Cooker Pumpkin Chili

Let’s just say, my pantry is hardly ever fancy, so you’ll be happy to know most of these are everyday basics. The star, of course, is pumpkin puree. That adds a subtle richness no, it won’t taste like dessert, promise! You’ll want ground meat (like turkey, chicken, or honestly, even crumbled tofu if you’re feeling veggie). The classics are next: diced tomatoes, beans (black or kidney… or, you know, whatever’s about to expire in your cupboard). Onion and bell pepper add sweetness, and a can of corn makes it a tad sweet and a whole lot more colorful.

Please don’t skip the chili powder, cumin, and smoked paprika. Seriously, if you leave out the seasoning, your crockpot pumpkin chili will taste kinda like… sadness. Add salt, pepper, and garlic too. It’s not rocket science, but get a little creative if you want sometimes I chuck in extra spice just for the heck of it.

Making Pumpkin Chili in the Slow Cooker or Instant Pot

Here’s the un-glamorous truth: I just dump everything in the pot and give it a swirl. Whether you use a slow cooker or an Instant Pot, the steps are similar. The magic is really in the patience. For the slow cooker, low and slow is the name of the game about 7 to 8 hours, honestly I just leave it while I’m at work. If you’re using an Instant Pot (which I call my “are you kidding me, it’s already dinner?” gadget), you sauté the meat and veggies for a few minutes, toss in the rest, and pressure cook for about 12 minutes.

Yeah, you can taste-test and add more chili powder after cooking, but be careful. It heats up fast and you might end up spicier than planned. Want it thicker? Remove the lid for the last half hour. Too thick for you? Just splash in some broth or even a glug of water. See? Anybody can master this.

What Type of Pumpkin to Use

Okay, if you’ve ever been tempted to grab that jack-o-lantern pumpkin from the porch, let me stop you right there. Trust me, canned pumpkin puree is your best buddy. It’s silky, quick, and always tastes right not stringy or watery. If you’re a passionate scratch-cooker, you could roast a sugar pie pumpkin and puree it, but uh, that seems like a lot of dishes personally. Avoid pumpkin pie filling (the sweet stuff in a can with sugar and spices). That’ll make your crockpot pumpkin chili taste weirdly like Thanksgiving dessert. Just check the label: 100% pumpkin is what you want. Easy as … not pie.

Variations

Now, this is where crockpot pumpkin chili gets personal. Change it up and you’ll never get bored. Go vegetarian? Double up on beans and skip the meat. I sometimes sneak in lentils for an extra punch of protein. Prefer smoky flavors? Drop in a chipotle pepper or swirl in some adobo sauce. Chasing extra veggies? Zucchini, carrots, even a few handfuls of spinach at the end work great.

If you’re feeding little ones, cut back on the chili powder and them eaters won’t grumble. Want more heat? Crushed red pepper or hot sauce does the trick. The best part about this recipe is that nobody should follow it exactly make it your own. (By the way, if you ever get chili’d out, you can switch it up and try my easy Chipotle Chicken Fresh Mex Bowl. Totally addictive.)

Serving & Storing Pumpkin Chili

Can’t lie, toppings are half the fun. You could keep it basic, or you could go a little wild:

1. Sprinkle with sharp cheddar cheese (try not to eat it straight off the cutting board)
2. A scoop of sour cream mellows the heat
3. Crumbled tortilla chips give it the perfect crunch
4. Fresh cilantro and a squeeze of lime sounds odd, tastes amazing

Leftovers? Stick ‘em in the fridge for up to four days. Honestly, I love this chili even more on day two flavors just get bolder. Freeze it in single servings, then reheat when your soul needs warming. Trust me, future-you will thank you.

Common Questions

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Cozy Crockpot Chili Nights Await

When all you want is a “dump it in and forget it” meal, crockpot pumpkin chili is a five-star restaurant move in disguise. It’s budget-friendly, uses pantry staples, and is endlessly customizable. If you want to take the pumpkin game to dessert, maybe this Pumpkin Pie Recipe You’ll Fall For or the super moist Libby’s Pumpkin Bread are worth the trip. And let’s be honest, if you still want more inspiration or to compare tips, you can always check out these other chili recipes from Fit Slow Cooker Queen or grab ideas from Moms with Crockpots. So, what are you waiting for? Grab that can of pumpkin and get cozy!