This hearty crock pot pumpkin chili is the ultimate cozy fall meal. Loaded with protein, packed with veggies, and spiced just right. Made with real pumpkin puree, lean ground beef or turkey, and warm spices like chili powder and pumpkin spice, it’s the perfect way to embrace pumpkin season without leaning on sweets.This hearty chili is the perfect meal for prepping on a Sunday afternoon to enjoy all week long!
You know I love a good high-protein comfort meal, especially when the temps drop and I’m craving something warm and satisfying. I made a big batch of this pumpkin chili last weekend for a low-key dinner party and it disappeared fast. No one guessed there was pumpkin in it, but everyone asked for the recipe. The slow cooker does most of the work, and the result is a thick, flavorful chili with just the right balance of savory and spice.
If you’re into cozy fall dinners like my Zuppa Toscana, Potato Leek Soup, or my Beef Stew, this will definitely earn a spot in your meal prep rotation. For more pumpkin recipes, try my Pumpkin Oatmeal Cookies, Pumpkin Protein Muffins or Pumpkin Spice Syrup which will make your morning coffee ritual your new favorite time of day!
Why You'll Love This Recipe
- High-protein, fiber-rich, and veggie-packed. Everything you want in a hearty chili with zero compromise on flavor.
- Perfect for a chili cook-off or fall gatherings. It’s a fun twist on the classic chili recipe thanks to the secret ingredient: the addition of pumpkin!
- Great for meal prep. Slow cooker pumpkin chili makes a big batch and freezes beautifully for quick lunches and dinners all season long.
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Slow Cooker Pumpkin Chili Ingredients & Tested Substitutions
- Ground turkey or ground beef. Choose lean ground meat for a lighter option, or go with a mix of beef and turkey if that’s your thing.
- Pumpkin purée. Use 100% canned pumpkin not pumpkin pie filling. I love the earthy pumpkin flavor it adds plus it gives the chili a rich, creamy texture.
- Green bell pepper, red pepper, sweet potato. These veggies give the chili a hearty texture and extra nutrients.
- Bone Broth. I prefer to use beef bone broth but chicken works just fine especially if you're using ground turkey. Bone broth offers more protein & collagen but you can also use beef broth or vegetable broth if you want to skip the meat and make this vegetarian friendly. You can also skip this entirely if you like a more thick chili.
- Black lentils. For extra plant-based protein and fiber. Canned is fine, just rinse and drain.
- Tomato. Adds some brightness and acidity to balance the pumpkin. Canned diced tomatoes are perfect. No need to spend time chopping any more veggies!
- Spices. Chili powder, paprika, nutmeg, pumpkin spice, allspice, all the cozy warm spices that scream fall flavor.
- Optional toppings. Greek yogurt (or sour cream), shredded cheddar cheese, green onions, corn chips, or fresh cilantro.
Slow Cooker Pumpkin Chili Step by Step Instructions
1. Brown the meat. In a large pan over medium-high heat, brown the ground beef or turkey. Add spices while cooking to season the meat. Cook until no pink remains.
2. Add veggies and pumpkin. Chop zucchini, red pepper, sweet potato, and tomato. Add to the crock pot along with pumpkin purée, lentils, and the bone broth.
3. Combine and slow cook. Transfer browned meat to the slow cooker. Stir everything well. Cook on high for 4 hours or low for 8 hours, depending on your schedule.
4. Serve and top. Ladle into bowls and top with Greek yogurt or sour cream, cheese, green onions, or crunchy tortilla chips if desired.
Expert Tips & Tricks
- Double it for leftovers. This chili tastes even better the next day. Make a double batch and freeze half for an easy weeknight dinner on the fly.
- Customize your protein. Try it with white beans, kidney beans, or even lean ground chicken if that’s what you have on hand.
- Adjust the spice level. Add red pepper flakes, green chilies or a dash of cayenne if you like it spicy.
How to Store Pumpkin Chili
Store leftovers in an airtight container in the fridge for up to 4 days or freeze in single servings for easy grab-and-go lunches. Defrost overnight and reheat on the stove or in the microwave.
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Crock Pot Pumpkin Chili (FODMAP Friendly Recipe)
Equipment
- Slow cooker or crock pot
Ingredients
- 1 lb ground beef or turkey
- 2 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon pumpkin spice
- ¼ teaspoon all spice
- ¼ teaspoon nutmeg
- 1 green bell pepper diced
- 1 red pepper diced
- 1 14 oz can diced tomatoes
- 1 medium sweet potato cubed
- 1 14 oz can black lentils drained and rinsed
- 1 14 oz can pumpkin puree
- ½ cup bone broth or stock
Instructions
- Brown the meat. In a large pan over medium-high heat, brown the ground beef or turkey. Add spices while cooking to season the meat. Cook until no pink remains.
- Add veggies and pumpkin. Chop zucchini, red pepper, sweet potato, and tomato. Add to the crock pot along with pumpkin purée, lentils, and the bone broth.
- Combine and slow cook. Transfer browned meat to the slow cooker. Stir everything well. Cook on high for 4 hours or low for 8 hours, depending on your schedule.
- Serve and top. Ladle into bowls and top with Greek yogurt or sour cream, cheese, green onions, or crunchy tortilla chips if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze in single servings for easy grab-and-go lunches. Defrost overnight and reheat on the stove or in the microwave.
Marta Fernandes says
This a great recipe! Packed with veggies, easy to make and the kids love it. Win-win all around.
pat mesic says
Can I use split peas instead of lentils?
prettydeliciouslife says
Hi Pat! Yes, you can make that substitution if you prefer.