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Karen's Slow Cooker Pumpkin Chili

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"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."
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6 h 20 m servings 316
Original recipe yields 8 servings


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  1. 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.
  2. Place pumpkin puree, tomatoes, kidney beans, pumpkin pie spice, chili powder, black pepper, and cayenne into a slow cooker. Fold in meat mixture.
  3. 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

Per Serving: 316 calories; 14.3 22 24.2 71 599 Full nutrition

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