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Slow Cooker Pumpkin Chili

When fall comes around I crave all things pumpkin and I could eat chili every day so why not combine the two??   This Slow Cooker Pumpkin Chili is easy, healthy and will satisfy your craving for a hearty bowl of chili with a hint of pumpkin.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 7 (1 cup servings)
Calories 252kcal
Author Beautifully Broken Journey


  • 1 TBS olive oil
  • 1 medium yellow pepper , diced
  • 1 small white onion , diced
  • 1 LB lean ground beef
  • 15 oz canned pumpkin (not pumpkin pie filling)
  • 29 oz fire roasted tomatoes
  • 15.5 oz red kidney beans
  • 3 TBS chili powder
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 cup beef broth (add more if you don't like a thick soup)


  • Heat olive oil in skillet or multi cooker and add diced onions and pepper until they are tender.
  • Add lean ground beef and cook until done.  Drain if desired.
  • Add all remaining ingredients to the slow cooker including beef, onions and pepper.
  • Cook on low for 4-6 hours or high for 3-4 hours.


Calories: 252kcal | Carbohydrates: 27g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 578mg | Potassium: 707mg | Fiber: 8g | Sugar: 5g | Vitamin A: 10940IU | Vitamin C: 6.4mg | Calcium: 93mg | Iron: 5.7mg