Slow Cooker Pumpkin Chili

It’s time to get ready for fall and this Slow Cooker Pumpkin Chili is just the way to do that!

Have you tried pumpkin chili?  Trust me, you want to!  Even if you aren’t a pumpkin fan, you would likely enjoy this.

To make this chili I simply adapted my Slow Cooker Chili and added canned pumpkin and pumpkin pie spice to the mix!

The result?

The aroma of fall drifted through the air and the taste was incredible.

My initial thought was it would be a mouthful of pumpkin but the pumpkin actually acted more as a seasoning as opposed to being an overpowering flavor.

It’s a very subtle flavor that enhances the chili.  We like to serve this with cornbread or Fritos, it’s up to you and your preference!

What do you need to make Slow Cooker Pumpkin Chili?

• Ground Beef
• Cans of Bush’s Chili Beans (Use Gluten-Free Chili Beans, if needed.)
• Can of Beef Broth
• Can of Rotel or Diced Tomatoes
• Pureed Pumpkin (Canned Pumpkin)
• Pumpkin Pie Spice
• Minced Onion
• Garlic Clove
• Chili Powder
• Ketchup
• Shredded Cheddar Cheese
• Cornbread
• Fritos

Tips for Making Slow Cooker Pumpkin Chili:

This chili can be made in the Ninja Foodi or Instant Pot as well. If you are short on time, choose one of those options.

This chili is simple to make gluten-free. I use Bush’s canned chili beans and have never had any gluten issues with them; however, it’s best to always check the ingredients as they seem to change frequently in many products.

The ground beef will be pre-cooked prior to adding it to the Slow Cooker, so cook this first. Once it’s cooked and drained, simply add all ingredients to the slow cooker and then set it and forget it!

This can be made in a Crockpot or Slow Cooker and is a wonderful fall chili recipe.

Created by: Kristy Still

Slow Cooker Pumpkin Chili

Course Recipes

Cuisine American

Servings 6

Make this EASY Slow Cooker Pumpkin Chili that's also gluten-free!

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Prep Time 10 mins

Cook Time 8 hrs

Total Time 8 hrs 10 mins

Ingredients

  

1x2x3x

• 1 lb Ground Beef
• 2 16 oz Cans of Bush’s Chili Beans Use Gluten Free Chili Beans, if needed.
• 1 14.5 oz Can of Beef Broth
• 1 10 oz Can of Rotel or Diced Tomatoes
• 1 Cup Pureed Pumpkin Canned Pumpkin
• 2 Tsp Pumpkin Pie Spice
• 2 Tsp Minced Onion
• 1 Garlic Clove
• 1 Tsp Chili Powder
• 1/2 Cup of Ketchup
• Shredded Cheddar Cheese
• Cornbread
• Fritos

Instructions

• Brown and drain ground beef in skillet, then add in the beef and all other ingredients to the slow cooker except for the optional toppings.
• This will be done after being cooked on low for 4 hours, but it does do fine being left in the slow cooker for up to 8 hours.
• Serve with cheese, cornbread, or Fritos, your choice of toppings.
• Note: This chili is very mild, for more spice add additional chili powder and/or jalapeno peppers.
• Gluten Free Note: I use Bush’s Chili Beans but as always be sure to check the ingredients to be sure the chili beans you use do not contain gluten.
• Serves approximately 6.

Video

Nutrition

Serving: 1Servings | Calories: 510kcal | Carbohydrates: 51g | Protein: 34g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 2139mg | Fiber: 10g | Sugar: 17g

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