Autumn’s Hidden Gem: Slow Cooker Pumpkin Fall Chili

As fall settles in, I often find myself craving more than just the usual hearty stews. I love taking advantage of my slow cooker to let flavors meld overnight, especially when I can incorporate seasonal ingredients like pumpkin. This recipe transforms simple pantry staples into a rich, unexpectedly cozy dish that warms both the belly and soul.

The surprise here is the pumpkin—its sweet yet earthy tones add a subtle complexity that makes this chili stand out on crisp autumn days. Plus, the slow cooker does all the work, filling the house with fragrant spices and smoky notes while I enjoy a peaceful moment or two. It’s a little culinary secret I wasn’t expecting to love so much.

WHY I LOVE THIS RECIPE?

• It captures the soul of fall with minimal effort and maximum cozy vibes.
• The pumpkin adds a gentle sweetness that balances spicy heat beautifully.
• Slow cooker magic means mornings start with a delicious aroma—no fuss needed.
• I get nostalgic thinking about autumn festivals and roasted pumpkin stalls.
• The simplicity of ingredients makes me proud to always have these staples on hand.

AVOID MY DISASTER (You’re Welcome)

• FORGOT to brown the meat and added it raw—ended up with gray, mushy bits. Sear first!
• DUMPED too much liquid in haste—resulted in watery chili. Reduce or add cornstarch next time.
• OVER-TORCHED the spices before adding everything—scorched flavor. Stir sooner and keep the heat gentle.
• FORGOT the lid on early—let the flavor escape, leaving a diluted mess. Cover for full richness!

QUICK FIXES THAT SAVE YOUR DAY

• When too watery, splash in tomato paste for instant thickness and flavor boost.
• Patch blandness by stirring in a splash of soy sauce or Worcestershire sauce.
• Shield the chili from overcooking by reducing heat once simmered.
• If flavors are flat, stir in a dash of smoked paprika or cumin.
• When smelling burnt spices, quickly add a few drops of lime juice to lift the aroma.

In this recipe, the warmth of pumpkin and spice combines with the slow cooker’s gentle heat, creating a homey aroma that’s perfect for fall. It’s a celebration of seasonal flavors, crafted without fuss. Sometimes the best dishes are those that come together on their own.

This chili turns a simple weeknight dinner into a small autumn celebration. It’s rich, comforting, and hints at festivities, all while making the house smell like a cozy autumn festival. Nothing beats a bowl that tastes like fall itself, made effortlessly with what’s already in your pantry.

Pumpkin Beef Chili in Slow Cooker

This pumpkin beef chili is a hearty, comforting dish made by simmering ground beef, canned pumpkin, and spices in a slow cooker. The final dish has a thick, stew-like consistency with a rich, slightly sweet flavor and a vibrant, deep orange color from the pumpkin.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground beef preferably lean
• 1 cup canned pumpkin unsweetened
• 1 can diced tomatoes 14.5 oz can
• 1 cup beef broth or water
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 0.5 teaspoon smoked paprika
• to taste salt and pepper
• 1 tablespoon olive oil

Equipment

• Slow Cooker
• Skillet
• Wooden spoon

Method

 

1. Heat olive oil in a skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5-7 minutes. Transfer the cooked beef to a plate and set aside.
2. In the same skillet, add the chopped onion and cook until translucent and fragrant, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until aromatic.
3. Transfer the cooked onion and garlic mixture to the slow cooker, along with the browned beef.
4. Pour in the diced tomatoes, beef broth, and canned pumpkin. Stir to combine all ingredients evenly.
5. Add the chili powder, cumin, smoked paprika, salt, and pepper. Mix everything well so the spices are evenly distributed.
6. Cover the slow cooker with the lid and set to low. Let it simmer gently for 6-8 hours, stirring once or twice during cooking, until the flavors meld and the chili thickens.
7. Once cooked, check the seasoning and adjust with more salt or spices if desired. The chili should be thick, with a rich orange hue and tender beef pieces.

Notes

For a spicier kick, add a dash of cayenne or hot sauce. Serve topped with shredded cheese, sour cream, or fresh cilantro for extra flavor.

After a long day, there’s something inherently soothing about returning to a warm bowl of chili infused with pumpkin and spices. It’s a reminder that simplicity, combined with thoughtful ingredients, can deliver a vibrant taste of the season. Plus, it’s perfect for sharing with loved ones or enjoying solo in quiet reflection.

As the air turns crisper outside, this dish offers a bit of sunshine in every spoonful. No fancy tricks, just honest, comforting flavors that celebrate fall’s bounty. Quietly, it becomes a new seasonal staple in my kitchen, ready to fill any chilly night with warmth and aroma.

Jessica Miller

Hi, I’m Jessica Miller, the voice (and taste buds) behind Taste Budty Rant.
I was born and raised in Portland, Oregon, where my love for food started in my grandmother’s kitchen, watching her turn the simplest ingredients into magic.