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Bring the flavors of fall to your chili by adding in pumpkin and a hint of cinnamon and spices. Cooked in the slow cooker all day, this is the perfect dinner for a busy night!

Slow Cooker Pumpkin Chili | www.tasteandtellblog.com

Happy Halloween!

I’ll keep this short, since I don’t even know if anyone is out there reading blog posts today – especially when there are Halloween parties to attend, and candy to eat, and kids to get into costumes. Years ago, I had a co-worker who hosted a Halloween party for her family every year, and the tradition was to have chili at that party every year. And ever since then, I realized what a great idea this was. Halloween is such a busy night – you don’t really have time to be thinking about dinner. And if you have both young kids and older kids, chances are that you aren’t even all sitting down to eat dinner together at the same time tonight. So what better idea than to throw together something warm, delicious and comforting that will be ready whenever different family members are ready to eat?

Slow Cooker Pumpkin Chili | www.tasteandtellblog.com

This chili is even more perfect for this time of year by adding in pumpkin puree. And a little bit of cinnamon makes it even more special.  It’s hearty and filling, and will keep all of your little ghosts and goblins warm.  Serve it up with a slice of your favorite corn bread, and dinner is ready with very little effort – because we all know that there is way too much going on today to worry about what’s going to be for dinner!!

Slow Cooker Pumpkin Chili | www.tasteandtellblog.com

Pumpkin Chili {Slow Cooker}
Prep time
Total time
Bring the flavors of fall to your chili by adding in pumpkin and a hint of cinnamon and spices. Cooked in the slow cooker all day, this is the perfect dinner for a busy night!
Serves: 4 servings
  • ½ pound ground beef
  • ½ medium onion, chopped
  • ½ red bell pepper, chopped
  • 1 14.5-ounce can diced tomatoes
  • 1 8-ounce can tomato sauce
  • 1 15.25-ounce can black beans
  • 1 cup pumpkin puree
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • few drops hot sauce
  • salt and pepper, to taste
  1. In a medium saute pan, brown the ground beef. Add the onions and bell pepper and cook until the onions are translucent.
  2. In a medium slow cooker, combine the diced tomatoes, tomato sauce, beans, pumpkin, chili powder, cumin, cinnamon and hot sauce. Stir to combine. Add in the cooked beef and stir. Season to taste with salt and pepper.
  3. Cook on low for 6-8 hours or on high for 4 hours. Serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips.


Try out some of these other chili recipes:

Prime Rib Chili from My Baking Addiction
Chili with Chorizo from no reEATS
Everything Chili from Eclectic Recipes

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22 Responses to Pumpkin Chili {Slow Cooker}

  1. mrsblocko says:

    This looks tasty. I’m gonna have to give this a try.

  2. Bev Weidner says:

    This is happening in my life this weekend. SO I SAYETH.

  3. Kristy says:

    Fabulous idea! I’m going to print this out and try it for one of our hectic weekends coming up in the holiday season. Then I’m going to mark it for next Halloween. I totally needed a recipe like this…crazy day that this is! Happy Halloween. :)

  4. This looks like some seriously amazing chili!

  5. Joanne says:

    I have a feeling we just had pizza on Halloween after all that trick or treating, but I would have much rather come home to this chili! Yum!

  6. Chili is the perfect thing for Halloween night! Wish I would have thought of it earlier :) I am still not sure what I am going to make tonight. Love the pumpkin in this!

  7. Katrina says:

    Mmm I would have never thought to add pumpkin to my chili!! Love it!

  8. love this idea. I have yet to make Chili this year but when I do I’m coming back to this recipe!

  9. Dara says:

    Love it! I am always looking for new and interesting ways to enjoy chili!!!

  10. grace says:

    as long as the pumpkin didn’t permeate things too deeply, i think this is a great way to sneak some nutrition into a bowl of chili!

  11. What a scrumptious take on chili! I just had some for dinner but now I’m wishing I tried this recipe!

  12. Lindsey says:

    I had leftover pumpkin puree from pumpkin spice syrup and pumpkin cinnamon rolls, so I thought I’d give this a try. It was pretty good! I was afraid the pumpkin would get lost in the tomatoes and tomato sauce, but the chili maintained a distinct pumpkin-cinnamon taste, which was not at all over-powering. I did add some diced jalapeños and juice and some coffee (we always put coffee in our chili) to spice it up a little. I topped it with shredded cheddar and sour cream. Thanks for sharing!

  13. Sally Sands says:

    This recipe is a winner! I made it on top of the stove since it was too late in the day to fire up the crock pot. Also works very well as a vegetarian or vegan chili with no meat and the addition of extra black beans, chopped celery, kale and corn. Great flavor! Thank you.

  14. Doree says:

    Made this for dinner tonight, it was delicious!!

  15. Shannon says:

    Excellent Chili! Mine cooked in under 4 hours. Slight variations I did include: added 1 can black-eyed peas, 1 can pinto beans, no diced tomatoes, extra can of tomato sauce, no hot sauce since making it for family with young children. Adults added more spice afterwards. Will be making it again! Thank you.

  16. Joanna says:

    Would I be able to fully cook this and then freeze smaller portions? I’m just cooking for me and my husband and he isn’t a fan of leftovers.

    • Deborah says:

      I haven’t tried – but I’ve had great success freezing other chili recipes, so I’m guessing that it would work great frozen!

  17. Catherine says:

    Can you clarify – I assume the diced tomatoes and black beans are undrained?

    • Deborah says:

      Sorry about that! The tomatoes are undrained and the beans are drained and rinsed. I will be fixing the recipe to clarify.

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