Spicy slow cooker pumpkin chili – a blend of fall spices with a kick of spicy chili powder and red peppers.
When the older two kids headed off with grandma to visit their great-grandmother in northern California, it left my husband, our little guy and me with a weekend to ourselves. Whenever it’s just the three of us we always have so much fun. The little one thrives with the extra attention, and Saturday morning we painted the house (with a minor paint mishap) before enjoying crisp fall weather the rest of the weekend. With the temperature cool that day, my husband suggested soup for dinner. Since it was still early, I decided a slow cooker pumpkin chili would be perfect. Although the boys don’t usually love pumpkin, this chili was a hit.
This chili balances sweet autumn flavors with heat: mixed beans, bell peppers, pumpkin puree and tomatoes come together with pumpkin pie spice and chili powder for depth. My husband usually asks me to skip the pumpkin pie spice, but I think it adds a warm, seasonal note that complements the pumpkin. To make the meal more festive, I served the chili in small pumpkins for a fun presentation.
I picked up Pee Wee pumpkins at the store — they’re slightly larger than minis but smaller than pie pumpkins and are perfect for serving soup or chili. After washing and carving the tops off, I scooped out the seeds, filled them with chili, and finished each bowl with a dollop of sour cream and shredded cheddar.
Pumpkin Chili Recipe
Spicy Slow Cooker Pumpkin Chili
Ingredients
- 1 pound lean ground beef or turkey
- 1 medium onion chopped
- 1 can diced tomatoes
- 1 can fire roasted tomatoes
- 1 can tomato sauce
- 1 15 oz can pumpkin puree not pumpkin pie filling
- 1 can red kidney beans
- 1 can black beans
- 1 tsp pumpkin pie spice
- 2-3 tbsp chili powder
- 1/2 tsp red pepper flakes
- 1 tsp cumin
- 1 red and yellow bell pepper chopped
- Pinch of salt and pepper
- Garnish with sour cream and cheddar cheese
Instructions
- In a large skillet, brown the ground beef or turkey. Drain any excess fat and transfer the meat to the slow cooker.
- Add the onion, diced tomatoes, fire-roasted tomatoes, tomato sauce, pumpkin puree, beans, bell peppers and spices. Stir until well combined.
- Cook on high for 4 hours in the slow cooker, or until flavors are melded and vegetables are tender. For a longer, deeper flavor, cook on low for 6–8 hours.
- Serve topped with sour cream and shredded cheddar cheese. For a festive touch, ladle into small hollowed pumpkins before garnishing.
Notes
If you’d like extra heat, stir in hot sauce to taste before serving for a bolder kick.
