Slow Cooker Pumpkin Chili

Slow Cooker Pumpkin Chili is the perfect comforting fall soup.  It is hearty and packed with spices and big bold flavors.  You are going to love this savory and delicious chili! 

Slow Cooker Pumpkin Chili

I love using my slow cooker year round but it is especially great in the cooler months.  Chili’s are some of my favorite things to make because the flavors and spices blend together while it slow cooks all day.  This is such a busy time of the year that it is so perfect to throw everything into a slow cooker and be ready when you need it.  I hate at the end of a meal being left with a slow cooker to scrub.  Thankfully, Reynolds Kitchens solved the dreaded soak and scrub with their amazing slow cooker liners.

How incredible is it at the end of a busy night to have zero clean up and toss the liner in the trash?  These things are guaranteed clean up in eight seconds or less!  They are life changing and save the time and headache of a slow cooker to clean.  They are made of a heat resistant nylon (no plastic!) and are BPA-free.

I used the regular size in the slow cooker, but they are available in regular and small.  The regular size will fit 4-8 quarts and the small size fits 1-3 quarts.  I have a big family so we usually use a 4 quart slow cooker, and with a recipe this delicious, you will want a big batch!

How do you make slow cooker pumpkin chili?

  • Start by adding your ground beef to a medium sized skillet.  Cook and crumble until almost cooked throughout.  Add in your peppers and onions and continue to cook until the ground beef is tender and no longer pink and drain remaining grease.
  • Add your liner to your slow cooker.  Add the ground beef, beans, tomatoes, tomato paste, pumpkin puree, beef broth, chili powder, cumin, salt, pepper, oregano, garlic powder and bay leaves.
  • Cook on low for 4-6 hours or high for 3.  Remove bay leaves and adjust seasonings if needed.

Can you make pumpkin chili on the stove?

Yes you can.  Add all of the ingredients to a large pot and make sure to simmer for at least an hour to let the flavors blend.

Can you freeze pumpkin chili?

You can easily freeze chili.  You can put it in the fridge the night before to defrost. Make sure the chili is fully defrosted and heat throughout before serving.

I know that you guys are going to love these slow cooker liners just as much as I do.  They are a complete lifesaver when it comes to scrubbing a dirty slow cooker.

Looking for more delicious slow cooker recipes to use the liners?  Look no further!

Watch this video on how to make Slow Cooker Pumpkin Chili:

Slow Cooker Pumpkin Chili

4 from 1 vote
Prep Time 15 minutes
Cook Time 4 minutes
Servings 6

Slow Cooker Pumpkin Chili is the perfect comforting fall soup.  It is hearty and packed with spices and big bold flavors.  You are going to love this savory and delicious chili! 

Ingredients

  • 2 pounds ground beef
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 small onion chopped
  • 1 can (15 ounce) kidney beans
  • 1 can 15 ounce pinto beans
  • 1 can 15 ounce black beans
  • 1 can diced tomatoes with juice
  • 1 6 ounce can tomato paste
  • 1 15 ounce can pumpkin puree
  • 2 cups beef broth
  • 2 Tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 2 bay leaves

Instructions

  1. Add your ground beef to a medium sized skillet. Cook and crumble until almost cooked throughout. Add in your peppers and onions and continue to cook until the ground beef is tender and no longer pink and drain remaining grease.
  2. Add your liner to your slow cooker. Add the ground beef, beans, tomatoes, tomato paste, pumpkin puree, beef broth, chili powder, cumin, salt, pepper, oregano, garlic powder and bay leaves.
  3. Cook on low for 4-6 hours or high for Remove bay leaves and adjust seasonings if needed.
Nutrition Facts
Slow Cooker Pumpkin Chili
Amount Per Serving
Calories 415 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 12g 60%
Cholesterol 107mg 36%
Sodium 1221mg 51%
Potassium 598mg 17%
Total Carbohydrates 4g 1%
Dietary Fiber 2g 8%
Sugars 2g
Protein 28g 56%
Vitamin A 29.9%
Vitamin C 50%
Calcium 4.9%
Iron 22.9%
* Percent Daily Values are based on a 2000 calorie diet.

This post was sponsored by Reynolds Wrap.  I love working with brands that I use in the kitchen for myself.  All opinions expressed are my own. 

This post was sponsored by Reynolds Wrap

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Beef

Comments

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  1. Re: Liners

    I am sure it is easier to clean up the pot, but I would be very concerned about the chemicals from the nylon liners leaching into the food. The same goes for the baking bags some people use for the oven.

    I really think someone should do a scientific study of this….even then, I think I’d rather scrub the pot.

    Re: the Pumpkin Chili
    I think I will try this, but with several substitutions/some eliminations: dried beans, ‘quick soaked’ first, instead of canned, as I have never met a canned bean, organic or not, that I have liked the taste of. They all taste ‘canned’ to me. Also, I find tomato paste gives a very intense/strong ‘tomato’ taste, and would be afraid it might overpower the dish. I think I might substitute a good organic (and as low sugar as I can find) tomato sauce instead. I’m not fond of sweet peppers/bell peppers, especially the red or yellow ones, so I will try eliminating them. Will reduce the onions to about half, as I find them gassy, and add crushed garlic. I might also sub water for the beef broth.

    Thanks for posting this recipe. I am curious to taste a chili recipe with pumpkin added. I love pumpkin (without sugar added…just plain), and it is very high in fiber/nutrients as well. Hopefully, my various substitutions (and some eliminations) will work, and the Chili will still come out ok! Keep your fingers crossed for me!


    1. I totally agree. Liners seem like a marketing gimmick and I’d be very surprised if there weren’t some kind of unwanted chemicals leaching from them. I’m going to try this recipe though. Seems like an interesting idea to add pumpkin, but I may try with small chunks of fresh pumpkin instead of purée. Cheers, Michael

  2. I made this as my pre-Thanksgiving fare and really enjoyed it. The pumpkin adds a nice textural dimension. I added some extra pinto beans and a can of Rotel tomatoes but otherwise followed the recipe as written. A fairly traditional chili with a small twist. Makes a lot so it works out nicely to freeze some leftovers for later if you’re not a large household.

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