Pumpkin-Spiced Fall Chili: A Cozy Slow Cooker Sensation

When the air turns crisp and leaves crunch underfoot, I crave a meal that embraces the season’s warmth. This slow cooker fall chili with pumpkin turns ordinary comfort food into an autumnal celebration, boasting an unexpected richness from pumpkin puree. It’s perfect for those chilly evenings when you want a hearty dish that smells like cinnamon and fall leaves.

What sets this chili apart is its unassuming charm—a blend of spices and pumpkin that layers flavor as it simmers. You don’t have to stand over the stove; just set it and forget it. The slow cooker lets the flavors meld into a velvety, simmered perfection that feels both nostalgic and novel.

WHY I LOVE THIS RECIPE?

• Joy of transforming simple ingredients into a seasonal masterpiece.
• Relieved I don’t need to babysit a pot while working or doing chores.
• Love the aroma of cumin, cinnamon, and roasted pumpkin wafting through the house.
• Feeling proud every time guests ask for seconds or leftovers.
• Comfort in knowing I can make this ahead for busy fall nights.

AVOID MY DISASTER (You’re Welcome)

• FORGOT to stir—burnt bottom, but a quick scrape rescued the flavor.
• DUMPED in too much chili powder—spicy chaos, then added a splash of broth for balance.
• OVER-TORCHED the pumpkin—ended up with a slight burnt aroma, added extra tomatoes, saved it.
• FORGOT to seal the lid properly—lost some liquid, just added a splash of broth and resumed.

QUICK FIXES THAT SAVE YOUR DAY

• When it’s too thick—splash in hot water, stir, and simmer for 5 minutes.
• Patch flavor—add a dash of honey or brown sugar if too bitter or bland.
• Shield from overcooking—set a timer to avoid losing texture and flavor.
• When it’s missing punch—stir in a splash of soy sauce or Worcestershire for umami.
• Smell faint? Crank the heat briefly to revive aromas and pull out more flavor.

As fall deepens, this slow cooker pumpkin chili reminds us that comfort food doesn’t have to be boring. The gentle warmth of spices, the hint of sweetness from pumpkin, and the ease of prep make it a go-to for cozy nights. Plus, the rich aroma drifting through the house feels like a welcome hug from the season itself.

Whether you’re hosting friends or preparing a weeknight dinner, this chili hits the right notes without fuss. It’s a reminder that some of the best flavors come from simple, well-chosen ingredients simmered slowly. The season’s bounty shines once again, in a bowl full of warmth and flavor.

Slow Cooker Fall Pumpkin Chili

This slow cooker fall chili combines ground meat, beans, and vegetables with pumpkin puree and warm spices, creating a hearty, velvety stew. The dish simmers gently to develop rich flavors and has a thick, inviting texture with a vibrant orange hue and garnished finish.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef or turkey or use plant-based protein for veg option
• 1 medium onion diced
• 3 cloves garlic minced
• 1 can (15 oz) black beans rinsed and drained
• 1 can (15 oz) diced tomatoes with juices
• 1/2 cup pumpkin puree unsweetened
• 1 cup chicken or vegetable broth
• 2 tsp cumin
• 1 tsp cinnamon ground
• 1 tsp chili powder
• 1/2 tsp paprika optional
• to taste salt and pepper

Equipment

• Slow cooker
• Large skillet
• Wooden spoon

Method

 

1. Heat a large skillet over medium heat and add the ground meat, cooking until browned and crumbly, about 5-7 minutes. Drain excess fat if necessary, then transfer to the slow cooker.
2. Add diced onion and minced garlic to the skillet and sauté until fragrant and slightly translucent, about 2-3 minutes. Stir everything together to combine the flavors.
3. Transfer the sautéed vegetables to the slow cooker with the browned meat.
4. Pour in the diced tomatoes, black beans, pumpkin puree, and broth. Stir well to evenly distribute all ingredients.
5. Season with cumin, cinnamon, chili powder, paprika, salt, and pepper. Mix again to incorporate the spices thoroughly.
6. Cover and cook on low for 6 hours, allowing the flavors to meld and the chili to thicken, filling your home with warm aromas.
7. Once cooking is complete, open the lid and give the chili a good stir. Taste and adjust salt and pepper as needed.
8. Spoon the hearty, velvety chili into bowls, garnishing with fresh herbs or a dollop of sour cream if desired. Serve hot.

Notes

For an extra smoky flavor, add a pinch of smoked paprika or a dash of hot sauce. Leftovers reheat beautifully and taste even better the next day.

This pumpkin fall chili is more than just a meal; it’s an ode to the transition from busy days to cozy nights. As you ladle it into bowls, the deeper aromas and velvety texture invite you to slow down and savor. It’s perfect for when the evenings grow cooler and you want something nourishing and memorable.

Every spoonful carries a hint of autumn’s magic—spices blending, pumpkin’s sweetness, and the satisfying feel of comfort food. It reminds us that sometimes the simplest dishes, cooked with care, become the most treasured. A quiet moment of warmth, in a bowl, in the heart of the season.

Hannah Reynolds

Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.