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!
- 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
- sour cream (dairy-free or regular)
- shredded cheese (dairy-free or regular)
- green onion, sliced
- red onion, diced
- 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.
- 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.
Keywords: pumpkin chili