Pumpkin in chili? Hear me out, because this Crockpot Pumpkin Chili is such a good way to bring a little fall flavor to the dinner table! Made with ground beef, Italian sausage, kidney beans, pumpkin purée, and cozy fall spices, this easy slow cooker pumpkin chili is hearty, savory, and perfect for cooler weather.
And no, it doesn’t taste like pumpkin pie. 😂
But it DOES have a distinct fall flavor, which is exactly what I wanted! The pumpkin adds richness and a slightly earthy sweetness, while the Italian sausage, tomatoes, and chili seasonings keep everything savory.
We made this during our family’s fall getaway to our cabin in the North Carolina mountains, and it was exactly the kind of cozy dinner I wanted while we were there.
If you love pumpkin recipes or a good bowl of butternut squash soup when the weather cools down, I think you’ll really enjoy this one!
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A Cozy Fall Dinner at Our Mountain Cabin
One of my favorite things about getting away to our cabin, Mountain View Lodge, is slowing down a little and enjoying time together as a family.
And when we’re in the mountains in the fall, I want all the cozy things. Coffee in the morning, exploring during the day, and something warm and delicious waiting for us at dinner.
That’s where the slow cooker comes in!
I wanted to make a couple of easy crockpot meals during our trip so we could enjoy our days without spending all evening cooking.
This pumpkin chili was one of them, and it fit the setting perfectly.
There’s something about a big pot of chili cooking while you’re enjoying the mountains that just feels right.
We served ours with warm Jiffy creamed corn cornbread and honey, and it made such a cozy family dinner.
Why You’ll Love This Slow Cooker Pumpkin Chili
There are so many reasons to add this recipe to your fall dinner rotation!
It’s full of cozy fall flavor. Pumpkin, cinnamon, and a touch of maple syrup give this chili a seasonal twist without making it overly sweet.
It’s hearty and filling. The combination of ground beef, Italian sausage, and kidney beans makes it a satisfying meal for the whole family.
It’s easy to prepare. After browning the meat, everything goes into the slow cooker.
It’s mild enough for the family. Using mild Italian sausage and mild Rotel keeps the heat manageable, and you can always add spice to individual bowls.
It’s great for leftovers. This recipe makes a generous batch, and the flavors continue to develop as it sits.
What Does Pumpkin Chili Taste Like?
If you’ve never tried pumpkin chili before, you might be wondering whether it tastes like regular chili or something completely different.
And I think that’s a fair question!
This isn’t a recipe where the pumpkin completely disappears. It adds a subtle earthy flavor and a little natural sweetness that makes the chili feel distinctly fall-inspired.
The pumpkin purée also creates a thicker, richer consistency without needing cream or other thickeners.
Then there’s the combination of savory Italian sausage, ground beef, smoked paprika, cumin, cinnamon, and a little maple syrup.
The cinnamon adds warmth, while the maple syrup balances the acidity of the tomatoes.
It’s still a hearty, savory chili, but with a flavor profile that reminds me of the cozy pumpkin and butternut squash soups we love this time of year.
If you enjoy those kinds of fall flavors, this is definitely one to try!
Ingredients for Crockpot Pumpkin Chili
This recipe uses simple ingredients, many of which you may already have in your pantry.
Ground Beef and Italian Sausage
I used one pound of ground beef and one pound of mild Italian sausage.
The beef gives the chili that classic hearty texture, while the Italian sausage brings additional seasoning and richness.
I really like the combination of the two!
Pumpkin Purée
You’ll need one 15-ounce can of pure pumpkin purée.
Make sure you aren’t using pumpkin pie filling, which contains added sugar and spices.
The pumpkin thickens the chili and adds that signature fall flavor.
Tomatoes and Beans
We’re using crushed tomatoes, mild Rotel, tomato paste, and kidney beans.
The crushed tomatoes create a rich base, while the Rotel adds tomatoes and mild green chilies for extra flavor.
I used kidney beans rather than black beans to keep it closer to the traditional chili texture our family enjoys.
Vegetables
A yellow onion, red bell pepper, and fresh garlic add flavor to the chili.
Warm Fall Spices
Here’s where the recipe gets its seasonal twist!
We’re using chili powder, cumin, smoked paprika, oregano, and just half a teaspoon of cinnamon.
The cinnamon adds warmth without making the chili taste like dessert.
Maple Syrup
Just two teaspoons of pure maple syrup help balance the tomatoes and complement the pumpkin.
It isn’t enough to make the chili sweet, but it rounds out the flavor beautifully.
How to Make Crockpot Pumpkin Chili
This is such an easy recipe to prepare, especially if you’re planning a busy day.
Step 1: Brown the Meat
Start by browning the ground beef and Italian sausage together in a large skillet over medium heat.
Break the meat apart as it cooks.
Add the diced onion and bell pepper during the last few minutes, then stir in the minced garlic for the final minute.
Drain any excess grease.
Step 2: Add Everything to the Slow Cooker
Transfer the meat and vegetables into your slow cooker.
Add the pumpkin purée, crushed tomatoes, mild Rotel, kidney beans, tomato paste, beef broth, maple syrup, and seasonings.
Stir everything together until well combined.
Step 3: Let the Chili Cook
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
Since the meat is already browned, the slow cooking time allows all those flavors to develop together.
Step 4: Taste and Adjust
Give the chili a good stir before serving.
If it’s thicker than you prefer, add a splash of additional beef broth.
Taste and adjust the salt or chili powder as needed.
Step 5: Add Your Favorite Toppings
Ladle the chili into bowls and serve with your favorite toppings.
We love shredded cheddar cheese, sour cream, and green onions.
And don’t forget the cornbread!
What to Serve with Pumpkin Chili
My favorite pairing for this recipe is our easy Jiffy creamed corn cornbread with honey.
The slightly sweet cornbread is delicious alongside the savory pumpkin chili, and it’s easy to prepare while dinner finishes cooking.
Other great toppings and sides include:
- Shredded cheddar or Monterey Jack cheese
- Sour cream
- Sliced green onions
- Tortilla chips
- Sliced avocado
- Jalapeños or hot sauce for extra heat
- Warm crusty bread
For a family dinner, I love setting out the toppings and letting everyone build their own bowl.
Easy Jiffy Creamed Corn Cornbread
If you haven’t tried adding creamed corn to a box of Jiffy mix, you need to!
It’s one of my favorite shortcuts for making cornbread extra moist and delicious.
For our family, I use two boxes of Jiffy Corn Muffin Mix, one can of creamed corn, two eggs, and a little milk.
Mix everything together, pour into a greased baking dish, and bake until golden and set in the center.
Then serve it warm with butter and a drizzle of honey.
It’s so simple and so good with chili!
[OPTIONAL: INSERT CORNBREAD RECIPE CARD OR LINK TO CORNBREAD RECIPE]
Tips for Making the Best Pumpkin Chili
Use pure pumpkin purée. Pumpkin pie filling has added sugar and spices that will change the flavor of your chili.
Choose mild Italian sausage. This gives you plenty of savory flavor without adding unnecessary heat.
Start with one tablespoon of chili powder. You can always increase the seasoning if your family prefers a stronger chili flavor.
Don’t skip the cinnamon. A small amount adds that subtle fall warmth without overpowering the other ingredients.
Use real maple syrup. Just a little balances the acidity of the tomatoes.
Adjust the broth as needed. Pumpkin and tomato paste make this chili naturally thick, so start with one cup and add more only if needed.
Pumpkin Chili FAQs
Can you taste the pumpkin in pumpkin chili?
Yes, but it’s not overwhelming. The pumpkin adds an earthy, slightly sweet flavor that blends with the savory meat, tomatoes, and spices. It gives the chili a distinctly fall-inspired taste without making it taste like pumpkin pie.
Does pumpkin make chili thicker?
Yes! Pumpkin purée adds body and creates a rich, thick consistency without needing cream or flour.
Can I make pumpkin chili without beans?
Absolutely. You can leave out the kidney beans if you prefer a bean-free chili. You may want to reduce the broth slightly or add more meat or vegetables to maintain the texture.
Can I use only ground beef?
Yes. Substitute two pounds of ground beef for the combination of beef and Italian sausage. The flavor will be more traditional, so you may want to adjust the seasonings to taste.
Is pumpkin chili spicy?
This version is designed to be relatively mild. We use mild Italian sausage, mild Rotel, and one tablespoon of chili powder.
For extra heat, add hot sauce, cayenne, or sliced jalapeños to individual bowls.
Can you freeze pumpkin chili?
Yes! Let the chili cool, then transfer it to freezer-safe containers.
Freeze for up to three months for best quality. Thaw overnight in the refrigerator and reheat thoroughly before serving.
How long does pumpkin chili last in the refrigerator?
Store leftovers in airtight containers in the refrigerator for 3–4 days.
Reheat until hot throughout, reaching 165°F.
A Cozy Fall Dinner You’ll Want to Make Again
There’s something about fall that makes me want all the warm, comforting dinners, especially when we’re spending time in the mountains.
And this Crockpot Pumpkin Chili was such a fun way to bring those seasonal flavors into one of our favorite family meals.
It’s hearty, savory, a little smoky, and full of cozy fall flavor without being overly sweet.
Serve it with warm honey cornbread, add your favorite toppings, and you’ve got an easy dinner that feels perfect for the season.
If you’re looking for more cozy recipes, try our Creamy Tortellini Soup next!
And if you make this pumpkin chili, I’d love to hear what you think! Leave a comment below and let me know how your family enjoyed it.
Happy fall! 🍂
Crockpot Pumpkin Chili with Italian Sausage and Beef
This easy Crockpot Pumpkin Chili combines ground beef, mild Italian sausage, pumpkin purée, kidney beans, and warm fall spices for a hearty, savory slow cooker dinner. A little cinnamon and maple syrup give it a cozy autumn flavor without making it overly sweet.
Ingredients
- Meat and Vegetables
- 1 lb mild Italian sausage
- 1 lb ground beef
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- Canned Ingredients
- 1 (15 oz) can pumpkin purée, not pumpkin pie filling
- 1 (28 oz) can crushed tomatoes
- 1 (10 oz) can mild Rotel diced tomatoes with green chilies
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (6 oz) can tomato paste
- Broth and Seasonings
- 1 cup beef broth
- 2 tsp pure maple syrup
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 1 tsp salt, or to taste
- ½ tsp black pepper
- Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Tortilla chips
- Sliced avocado
- Jalapeños or hot sauce
Instructions
- 1 lb mild Italian sausage
- 1 lb ground beef
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 (15 oz) can pumpkin purée, not pumpkin pie filling
- 1 (28 oz) can crushed tomatoes
- 1 (10 oz) can mild Rotel diced tomatoes with green chilies
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 2 tsp pure maple syrup
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- 1 tsp salt, or to taste
- ½ tsp black pepper
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Tortilla chips
- Sliced avocado
- Jalapeños or hot sauce
Meat and Vegetables
Canned Ingredients
Broth and Seasonings
Optional Toppings
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- Mild Italian sausage and mild Rotel keep this recipe family-friendly.
- Pumpkin naturally thickens the chili, so begin with one cup of broth.
- Add extra chili powder or hot sauce if you prefer more heat.
- Store leftovers in the refrigerator for 3–4 days.
- Freeze in airtight containers for up to three months for best quality.
- Reheat leftovers to 165°F before serving.
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