This pumpkin chili recipe is super easy; throw ingredients in the slow cooker and relax with my company. I usually serve it with bowls of sour cream, diced green onion, crackers, and shredded Cheddar cheese for people to add if desired. I put it together one day when friends were coming for lunch and I wanted to use the slow cooker instead of having to fuss in the kitchen.

Gallery

Recipe Summary

prep:
10 mins
cook:
6 hrs 10 mins
total:
6 hrs 20 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onions and cook until just tender, about 5 minutes.

    Advertisement
  • Place pumpkin puree, tomatoes, kidney beans, pumpkin pie spice, chili powder, black pepper, and cayenne into a slow cooker. Fold in meat mixture.

  • Cook on High for 1 hour; reduce heat to Low and cook for 5 hours more.

Cook's Note:

I substitute venison, ground turkey, or whatever I have on hand for the beef. I like being able to adjust the heat by increasing or changing the spices, or adding hot peppers.

Nutrition Facts

316 calories; protein 24.2g; carbohydrates 22g; fat 14.3g; cholesterol 71mg; sodium 598.7mg. Full Nutrition
Advertisement