Slow Cooker Pumpkin Chili is the perfect comforting fall soup. It is hearty and packed with spices and big bold flavors. You are going to love this savory and delicious chili!
Slow Cooker Pumpkin Chili
I love using my slow cooker year round but it is especially great in the cooler months. Chili’s are some of my favorite things to make because the flavors and spices blend together while it slow cooks all day. This is such a busy time of the year that it is so perfect to throw everything into a slow cooker and be ready when you need it. I hate at the end of a meal being left with a slow cooker to scrub. Thankfully, Reynolds Kitchens solved the dreaded soak and scrub with their amazing slow cooker liners.
How incredible is it at the end of a busy night to have zero clean up and toss the liner in the trash? These things are guaranteed clean up in eight seconds or less! They are life changing and save the time and headache of a slow cooker to clean. They are made of a heat resistant nylon (no plastic!) and are BPA-free.
I used the regular size in the slow cooker, but they are available in regular and small. The regular size will fit 4-8 quarts and the small size fits 1-3 quarts. I have a big family so we usually use a 4 quart slow cooker, and with a recipe this delicious, you will want a big batch!
How do you make slow cooker pumpkin chili?
- Start by adding your ground beef to a medium sized skillet. Cook and crumble until almost cooked throughout. Add in your peppers and onions and continue to cook until the ground beef is tender and no longer pink and drain remaining grease.
- Add your liner to your slow cooker. Add the ground beef, beans, tomatoes, tomato paste, pumpkin puree, beef broth, chili powder, cumin, salt, pepper, oregano, garlic powder and bay leaves.
- Cook on low for 4-6 hours or high for 3. Remove bay leaves and adjust seasonings if needed.
Can you make pumpkin chili on the stove?
Yes you can. Add all of the ingredients to a large pot and make sure to simmer for at least an hour to let the flavors blend.
Can you freeze pumpkin chili?
You can easily freeze chili. You can put it in the fridge the night before to defrost. Make sure the chili is fully defrosted and heat throughout before serving.
Looking for more delicious slow cooker recipes to use the liners? Look no further!
- Slow Cooker Swedish Meatballs
- Slow Cooker General Tso’s Chicken
- Slow Cooker Jambalaya
- Slow Cooker Honey Garlic Sriracha Wings
Watch this video on how to make Slow Cooker Pumpkin Chili:
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Ingredients1x2x3x
- ▢ 2 pounds lean ground beef
- ▢ 1 diced red bell pepper diced
- ▢ 1 diced green bell pepper diced
- ▢ 1 chopped small onion chopped
- ▢ 1 (15-ounce) can kidney beans
- ▢ 1 (15-ounce) can pinto beans
- ▢ 1 (15-ounce) can black beans
- ▢ 1 (15-ounce) can diced tomatoes with juice
- ▢ 1 (6-ounce) can tomato paste
- ▢ 1 (15-ounce) can pumpkin puree
- ▢ 2 cups beef broth
- ▢ 2 tablespoons chili powder
- ▢ 2 teaspoons cumin
- ▢ 2 teaspoons salt
- ▢ ½ teaspoon black pepper
- ▢ 1 tablespoon dried oregano
- ▢ 1 teaspoon garlic powder
- ▢ 2 bay leaves
Instructions
- In a medium sized skillet over medium high heat, add 2 pounds lean ground beef . Cook and crumble until almost cooked throughout. Add in 1 diced red bell pepper , 1 diced green bell pepper , and 1 chopped small onion and continue to cook until the ground beef is tender and no longer pink and drain remaining grease.
- Add your liner to your 6 quart slow cooker. Add the ground beef, 1 (15-ounce) can kidney beans beans, 1 (15-ounce) can pinto beans , 1 (15-ounce) can black beans , 1 (15-ounce) can diced tomatoes with juice , 1 (6-ounce) can tomato paste , 1 (15-ounce) can pumpkin puree , 2 cups beef broth , 2 tablespoons chili powder 2 teaspoons cumin , 2 teaspoons salt , ½ teaspoon black pepper , 1 tablespoon dried oregano , 1 teaspoon garlic powder and 2 bay leaves .
- Cook on low for 4-6 hours or high for 2-3 hours. Remove bay leaves and adjust seasonings if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Slow Cooker Pumpkin Chili
Ingredients
- 2 pounds lean ground beef
- 1 diced red bell pepper diced
- 1 diced green bell pepper diced
- 1 chopped small onion chopped
- 1 (15-ounce) can kidney beans
- 1 (15-ounce) can pinto beans
- 1 (15-ounce) can black beans
- 1 (15-ounce) can diced tomatoes with juice
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can pumpkin puree
- 2 cups beef broth
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 2 bay leaves
Instructions
- In a medium sized skillet over medium high heat, add 2 pounds lean ground beef . Cook and crumble until almost cooked throughout. Add in 1 diced red bell pepper , 1 diced green bell pepper , and 1 chopped small onion and continue to cook until the ground beef is tender and no longer pink and drain remaining grease.
- Add your liner to your 6 quart slow cooker. Add the ground beef, 1 (15-ounce) can kidney beans beans, 1 (15-ounce) can pinto beans , 1 (15-ounce) can black beans , 1 (15-ounce) can diced tomatoes with juice , 1 (6-ounce) can tomato paste , 1 (15-ounce) can pumpkin puree , 2 cups beef broth , 2 tablespoons chili powder 2 teaspoons cumin , 2 teaspoons salt , ½ teaspoon black pepper , 1 tablespoon dried oregano , 1 teaspoon garlic powder and 2 bay leaves .
- Cook on low for 4-6 hours or high for 2-3 hours. Remove bay leaves and adjust seasonings if needed.
Nutrition
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Slow Cooker Pumpkin Chili https://therecipecritic.com/slow-cooker-pumpkin-chili/
