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Easy Crockpot Pumpkin Chili for Fall Game Day

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This savory, hearty pumpkin chili is made in a crockpot with a smoky chipotle kick. It’s a set-it-and-forget-it game day winner that even skeptics love.

Ingredients

Scale
  • 1 tablespoon olive oil (optional, for sautéing)
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 pound ground turkey or lean ground beef (or 2 cans black beans for vegetarian)
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 cups low-sodium chicken or vegetable broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon chipotle powder (or 1 chipotle pepper in adobo, minced)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon brown sugar or maple syrup (optional)
  • For topping: shredded cheddar cheese, sour cream or Greek yogurt, fresh cilantro, sliced jalapeños, diced avocado, tortilla chips or cornbread

Instructions

  1. Sauté the aromatics (optional but recommended): Heat olive oil in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  2. Brown the meat (if using): Add ground turkey or beef to the skillet with onions. Cook until no longer pink, about 5-7 minutes. Drain excess fat if needed.
  3. Transfer to slow cooker: Dump cooked meat and onions into a 6-quart slow cooker. Add pumpkin puree, fire-roasted tomatoes (with juices), drained beans, and broth. Stir to combine.
  4. Add spices: Sprinkle in chili powder, cumin, smoked paprika, oregano, chipotle powder, salt, pepper, and brown sugar or maple syrup if using. Stir until evenly distributed.
  5. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chili is thick and fragrant.
  6. Taste and adjust: Before serving, taste and adjust seasonings. Add a squeeze of lime juice if desired.
  7. Serve with toppings: Ladle into bowls and let everyone customize with cheese, sour cream, cilantro, jalapeños, avocado, and tortilla chips.

Notes

For a vegetarian version, skip the meat and use 3 cans of beans. For a vegan version, use vegetable broth and skip cheese. The chili thickens as it cooks; if too thin, cook with lid off for 30 minutes. Leftovers taste even better the next day.

Nutrition

Keywords: pumpkin chili, crockpot chili, slow cooker chili, game day chili, fall chili, easy chili, healthy chili, gluten-free chili

Find it online: https://cookdella.com/easy-crockpot-pumpkin-chili-for-fall-game-day/