Pumpkin Chili – an easy, delicious and creamy pumpkin chili recipe that can be made in the slow cooker or on the stove top! Perfect for Fall!
An Easy Pumpkin Chili Recipe
As the fall weather begins to turn cool and crisp, there is nothing we love more than a crockpot full of pumpkin chili cooking all day long! The amazing aroma makes the house feel warm and cozy. And then at the end of the day you have a delicious meal that is ready to be served! Perfect for busy weeknights. The whole family is going to love this one and everyone can top it the way they want!
What You Will Need
- yellow onion – provides some depth to the flavor.
- garlic – because pretty much every savory recipe better with garlic!
- ground beef – we used ground beef but you could also use ground turkey.
- canned whole tomatoes & canned tomato paste – the perfect tomato-base for a great chili.
- pumpkin puree – gives some added nutrition plus a slight change to your normal chili flavors that make it perfect for fall!
- red kidney beans – a classic for any chili plus a bonus of adding some more protein.
- bay leaf, ground cumin, chili powder, garlic powder, onion powder, kosher salt, pepper – the amazing blend of spices that bring this chili to life! Printable recipe for chili seasoning found here!
- toppings (i.e. sour cream, shredded cheese, green onion, red onion) – these are a few of our favorites but feel free to top any way you want.
Looking To Spice It Up?
You can really adjust the spice level of your chili to meet your personal preferences. Feel free to add more chili powder for a stronger flavor or even a little cayenne pepper to really take the spice level up a few notches!
How Long Should I Let Chili Simmer?
If you are cooking this on the stove top you can let is simmer, covered, for about 30-60 minutes. We definitely find that the flavor is even better when you lean more towards 60 minutes than 30. If you are cooking it in the slow cooker you can just let it hangout for 6-8 hours on low and then enjoy!
What Should I Serve With Pumpkin Chili?
Our favorite sides to serve with a nice, warm bowl of chili are – cornbread, seven layer salad, or butternut squash.
What Is The Best Way To Store Chili?
You can store leftover chili in the fridge or the freezer. Here are some tips on both:
- Refrigerator: after it has fully cooled you can place it in an airtight container in the fridge for 3-4 days.
- Freezer: let it full cool and then place in an airtight container in the freezer for 4-6 months!
How To Make Pumpkin Chili
Step one – Drizzle some olive oil in a dutch oven and begin cooking your onion.
Step two – Add the ground beef and cook until brown.
Step three – Add the rest of your ingredients.
Step four – Mix and let simmer for 30-60 minutes on the stove top or place slow cooker on low for 6-8 hours.
Step five – Add your favorite toppings and enjoy!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Recipes You Might Like
Best Turkey Chili
Paleo Chili
Comforting Irish Beef Stew
Easy Beef Ragu
Easy Pumpkin Chili
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 10–12 servings 1x
- Category: Dinner/Entree
- Method: Slow Cooker or Stove Top
- Cuisine: American
Description
Pumpkin Chili – an easy, delicious and creamy pumpkin chili recipe that can be made in the slow cooker or on the stove top! Perfect for Fall!
Ingredients
Chili:
- 1 cup yellow onion, diced
- 1 tablespoon garlic, minced
- 1 1/2 lb ground hamburger (I used 85/15)
- (1) 28oz can whole tomatoes (don’t drain)
- (1) 6oz can tomato paste
- 1 15oz can pumpkin puree
- 1 15oz can red kidney beans, drained and rinsed
- 1 bay leaf
- 2–3 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Toppings:
- sour cream (dairy-free or regular)
- shredded cheese (dairy-free or regular)
- green onion, sliced
- red onion, diced
Instructions
- Place ground beef and onion in large skillet and fully cook.
- Drain grease.
- Add to slow cooker along with the whole tomatoes (use knife to cut them into quarters), tomato paste, pumpkin puree, kidney beans, bay leaf, chili powder, cumin, garlic powder, onion powder, kosher salt and pepper.
- Stir to combine.
- Cook on low all day (6-8 hours).
- Make sure to taste and add additional salt and chili powder, as desired.
Notes
- Stove Top Method: to make this in a stove top simply use a Dutch Oven and follow the directions as-written (except you, of course, don’t need to transfer anything to the slow cooker). Simmer, covered, for 30-60 minutes and then serve.
- Whole Tomatoes: feel free to use crushed tomatoes instead.
- Beans: we only call for 1 can of kidney beans, but feel free to add up to two and use a combo of whatever you wish – we like red kidney beans, butter beans, black beans, etc.
- Storage: after it has fully cooled you can place it in an airtight container in the fridge for 3-4 days.
- Freeze: let it full cool and then place in an airtight container in the freezer for 4-6 months!
- Turkey: feel free to sub turkey for the ground beef.
Stefanie T says
Soo flavorful. Made this tonight on the stovetop. I let it simmer for a few hours until dinner time. Topped with sour cream and crushed tortilla chips. Thank you Erin for a great recipe!
Erin says
So happy to hear that, Stefanie!!