There’s just something magical about coming home to the smell of Cozy Crockpot Pumpkin Chili simmering away all day. It’s hearty, smoky, a little sweet, and basically autumn in a bowl. Around here in Texas, fall might not bring the crispest weather, but you’d better believe I’ll find any excuse to pull out my slow cooker and pretend it’s sweater season.
This recipe is a lifesaver for busy weeknights, game days, or meal prep Sundays. Plus, it sneaks in pumpkin (hello, extra veggies!) without your picky eaters even realizing.
Table of Contents
Why You’ll Love This Cozy Crockpot Pumpkin Chili
- Hands-off cooking: Toss everything in the crockpot and let it do the work.
- Family-approved: My kids happily gobble this up—especially when topped with cheese and tortilla chips.
- Flexible: Works with ground turkey, chicken, beef, or even no meat for a vegetarian version.
- Perfectly cozy: A touch of cinnamon and pumpkin adds warmth without overpowering the classic chili taste.
What Does Cozy Crockpot Pumpkin Chili Taste Like?
Imagine your favorite bowl of chili but with a little autumn twist. It’s savory from the beans, smoky from the paprika, hearty from the protein, and the pumpkin makes it creamy and rich without being “pumpkin pie sweet.” Add the optional maple or cayenne, and you’ve got a flavor profile that’s equal parts cozy and exciting.
Ingredients You’ll Need for Cozy Crockpot Pumpkin Chili
When it comes to making Cozy Crockpot Pumpkin Chili, the beauty is in how simple yet flavorful the ingredients are. Most of these are pantry staples, so you won’t need to run all over town just to get dinner started. Each ingredient plays an important role in building that hearty, smoky, and slightly sweet bowl of comfort we all crave during fall.
Here’s what you’ll need:
- Ground Protein (1 lb): You can use ground turkey, chicken, or beef—whatever fits your family’s taste. Turkey keeps things light, beef brings a rich heartiness, and chicken offers a mild flavor that lets the pumpkin and spices shine. If you want a meatless version, just skip the protein and add an extra can of beans for a filling vegetarian chili.
- Olive Oil (1 tbsp): For browning your meat and sautéing the onion and garlic. This step builds the flavor base, so don’t skip it.
- Onion (1 medium, diced): The foundation of almost every good chili. It adds savory depth that balances beautifully with the sweetness of the pumpkin.
- Garlic (3 cloves, minced): Chili without garlic? Not in this Texas kitchen! Garlic infuses the whole pot with a comforting aroma.
- Pumpkin Purée (1 can, 15 oz): The star of the show! It makes the chili thick, creamy, and slightly sweet without overpowering. Pumpkin also sneaks in extra fiber and vitamins, so it’s wholesome comfort food at its best.
- Diced Tomatoes (1 can, 15 oz): They bring brightness and balance the pumpkin’s richness with a little tang.
- Tomato Sauce (1 can, 15 oz): Helps create that velvety chili base that clings perfectly to every spoonful.
- Beans (2 cans, 15 oz each): Black beans, kidney beans, or pinto beans all work beautifully. I often mix two different kinds for texture. Don’t forget to drain and rinse!
- Broth (1 cup): Either chicken broth or vegetable broth will do. This keeps the chili from being too thick while layering in savory flavor.
- Spices:
- Chili Powder (1 tbsp): The heart of any chili recipe.
- Cumin (1 tsp): Adds earthy warmth.
- Smoked Paprika (½ tsp): Brings that irresistible smoky undertone.
- Cinnamon (½ tsp): My secret touch—it makes the chili taste extra cozy without being sweet.
- Salt & Pepper: Season to taste.
- Optional Flavor Boosts:
- A drizzle of maple syrup or brown sugar (1 tbsp) for gentle sweetness.
- Cayenne (¼ tsp) if you like a little kick.
- Red Bell Pepper (1, diced) for extra color and crunch.
- Corn (½ cup) for a pop of sweetness that kids love.
If you’re a fan of hearty fall soups, this ingredient list might remind you of my Roasted Cauliflower Soup. Both recipes use simple pantry staples to create meals that taste like they’ve been simmering for hours—comforting, nourishing, and absolutely satisfying.
Step-by-Step Instructions for Cozy Crockpot Pumpkin Chili
Making Cozy Crockpot Pumpkin Chili is as easy as it gets—your slow cooker does most of the heavy lifting. Still, the way you build flavor step by step can take your chili from “pretty good” to “wow, can I have seconds?” Let’s break it down:
Step 1: Brown the Protein and Aromatics
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add your choice of ground turkey, chicken, or beef, along with the diced onion and minced garlic. Cook until the meat is fully browned and the onion has softened.
💡 Tip: This step might feel skippable since everything goes into the crockpot, but trust me—browning adds rich flavor that you won’t get otherwise. Think of it as the foundation of your Cozy Crockpot Pumpkin Chili.
Step 2: Transfer to the Crockpot
Spoon the cooked meat, onion, and garlic mixture into your crockpot. This is where the magic happens. Make sure to scrape all those little browned bits from the skillet—that’s liquid gold in the flavor world!
Step 3: Add the Pumpkin and Tomatoes
Pour in the pumpkin purée, diced tomatoes, and tomato sauce. The pumpkin thickens the chili and gives it that autumn touch, while the tomatoes add brightness to balance the cozy spices.
Step 4: Toss in the Beans and Broth
Add your drained and rinsed beans (black, kidney, or pinto—choose your favorites or mix them up) and then pour in 1 cup of chicken or vegetable broth. Stir gently to combine everything into a hearty, colorful mix.
Step 5: Season Like a Pro
Now it’s time to layer in the spices that make this chili unforgettable: chili powder, cumin, smoked paprika, cinnamon, plus salt and pepper. If you’re feeling adventurous, sprinkle in a pinch of cayenne for heat or drizzle in maple syrup for a hint of sweetness.
💡 Secret Tip: That touch of cinnamon may sound unusual in chili, but it brings warmth and depth. It’s the cozy “hug in a bowl” effect that makes this pumpkin chili so special.
Step 6: Let the Slow Cooker Do Its Work
Cover and cook your Cozy Crockpot Pumpkin Chili:
- On low for 6–8 hours if you want the flavors to slowly deepen (perfect for busy workdays).
- On high for 3–4 hours if you need dinner on the table a little faster.
Either way, your kitchen will smell like fall itself by the time it’s done.
Step 7: Taste and Adjust
Before serving, lift the lid and give it a good stir. Taste your chili—does it need a little more salt, pepper, or maybe an extra sprinkle of chili powder? This is your chance to make it just right for your family.
Step 8: Serve with Your Favorite Toppings
Ladle the chili into bowls and top with shredded cheese, sour cream, diced avocado, or crushed tortilla chips. Around here, I set out a little toppings bar so everyone can customize their bowl.
🥄 Serving Idea: Pair it with warm bread or cornbread muffins. If you want more cozy inspiration, try my One-Pot Creamy Carrot Lentil Soup alongside—it’s another slow-simmered comfort dish that feels perfect for chilly evenings.
Tips and Tricks for Perfect Cozy Crockpot Pumpkin Chili
- Don’t skip the cinnamon. It’s the secret cozy flavor booster!
- Make it vegetarian: Just leave out the meat and use all beans.
- Batch-friendly: Double the recipe—it freezes beautifully for up to 3 months.
- Thick or thin? Add extra broth if you prefer soupier chili, or let it cook uncovered for 30 minutes to thicken.
- Game day hack: Serve with a toppings bar—kids and guests can customize their own bowls.
Storage for Cozy Crockpot Pumpkin Chili
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze portions in mason jars or freezer bags for up to 3 months.
- Reheat: Warm on the stove or in the microwave with a splash of broth if it thickens too much.
FAQs
Can I make this in the Instant Pot?
Yes! Use sauté mode for browning, then cook on high pressure for 15 minutes with a natural release.
Does the pumpkin make it taste sweet?
Not at all. It adds creaminess and depth—more like a background note than dessert.
What’s the best protein for this recipe?
Ground turkey keeps it light, but beef makes it extra hearty. Both are delicious.
Conclusion
This Cozy Crockpot Pumpkin Chili is everything fall cooking should be: simple, nourishing, and full of flavor. Whether you’re serving it to your family on a chilly weeknight or ladling it up for friends on game day, this chili will keep everyone coming back for seconds.
And if you’re on a soup-and-stew kick like me, don’t miss my French Lentil Soup with Crispy Bread and Feta or this Roasted Cauliflower Soup—they’re cozy companions for your fall table.
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Cozy Crockpot Pumpkin Chili: A Family-Friendly Slow Cooker Recipe
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (low) or 3–4 hours (high)
- Total Time: 6.5 hours
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
Hearty, smoky, and slightly sweet, this slow-cooked chili blends pumpkin puree with savory beans, spices, and your choice of protein. It’s the ultimate bowl of autumn comfort — perfect for meal prep, game day, or chilly weeknights.
Ingredients
- 1 lb ground turkey, chicken, or beef (or skip for a vegetarian version)
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can pumpkin purée
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 (15 oz) cans beans (black, kidney, or pinto), drained and rinsed
- 1 cup vegetable or chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon cinnamon
- Salt and pepper, to taste
- Optional Flavor Twists:
- 1 tablespoon maple syrup or brown sugar
- ¼ teaspoon cayenne
- 1 red bell pepper, diced
- ½ cup corn
Instructions
1. In a skillet, heat olive oil over medium heat. Brown the meat with onion and garlic until fully cooked.
2. Transfer the meat mixture to your crockpot.
3. Add pumpkin purée, diced tomatoes, tomato sauce, beans, broth, and all spices. Stir to combine.
4. If using optional ingredients like bell pepper, corn, maple syrup, or cayenne, stir them in as well.
5. Cover and cook on low for 6–8 hours or high for 3–4 hours.
6. Adjust seasoning to taste before serving.
7. Top with shredded cheese, sour cream, avocado, or crushed tortilla chips if desired.
Notes
This chili can easily be made vegetarian by omitting the meat and using extra beans or plant-based meat alternatives.
For added sweetness, stir in maple syrup or brown sugar. For spice, cayenne works beautifully.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Perfect for make-ahead lunches, tailgating, or fall gatherings.
