Slow Cooker Double Pumpkin Chili (Rich & Creamy)
This post may contain affiliate links.
Jump to a Section:
Embrace the flavors of autumn with this incredible Slow Cooker Double Pumpkin Chili. What makes it “double”? This recipe ingeniously uses both pumpkin purée for a luxuriously thick, velvety base and tender cubes of fresh pumpkin for bite and texture. Packed with protein-rich beans, lean turkey, and warm spices like cinnamon and chili powder, it offers a savory-sweet balance that is uniquely satisfying. It’s a nutritious, set-it-and-forget-it meal that warms you from the inside out, perfect for chilly evenings or game day gatherings.
When the air turns crisp and the leaves start to fall, my kitchen automatically shifts into chili mode. While I love a classic Texas red, years ago I decided to experiment with the abundance of autumn produce. The result was this Slow Cooker Double Pumpkin Chili, and it has been a family staple ever since.
There is something magical about how pumpkin behaves in chili. It adds a subtle earthiness and creates an incredibly rich texture without needing heavy cream or excessive cheese. This recipe doubles down on that goodness by using both purée and fresh chunks, making every spoonful a celebration of the season.
Why You’ll Love This Double Pumpkin Chili
This isn’t just a gimmick; the pumpkin serves a delicious purpose:
- Incredible Texture: The pumpkin purée melts into the broth, creating a thick, velvety sauce that coats every bean, while the cubed pumpkin offers a sweet, tender bite similar to sweet potato.
- Nutrient Powerhouse: You get a massive dose of Vitamin A, fiber, and antioxidants from the double dose of squash, making this comfort food you can feel great about eating.
- Complex Flavor Profile: The natural sweetness of the pumpkin perfectly balances the heat from the chili powder and the acidity of the tomatoes.
- Crowd-Pleasing & Allergy-Friendly: It’s naturally gluten-free, dairy-free, and can easily be made vegan, making it perfect for potlucks with diverse dietary needs.
Ingredients for Slow Cooker Double Pumpkin Chili
Here are the key players in this pot:
The Pumpkin Duo:
1 can (15 oz) Pumpkin Purée: Ensure you buy 100% pure pumpkin, not pumpkin pie filling which contains sugar and spices. This acts as our thickener.
3 cups Fresh Pumpkin or Butternut Squash: Peeled and cut into 1/2-inch cubes. Sugar pumpkins (pie pumpkins) work best, but butternut squash is a sweeter, easier-to-find substitute that holds its shape beautifully.
The Protein:
1.5 lbs Lean Ground Turkey or Beef: Turkey keeps it lighter and lets the pumpkin flavor shine, while beef provides a deeper, heartier taste.
The Pantry Staples:
Beans (Black and Kidney): I use a mix for color and texture contrast. Rinse them well to remove excess sodium.
Step-by-Step Instructions
Heat olive oil in a skillet and sauté ground turkey, onions, and peppers until meat is browned. Browning adds depth of flavor.
Add garlic and spices (chili powder, cumin, cinnamon) to the skillet and cook for 1 minute. Blooming spices releases essential oils.
Transfer the seasoned meat mixture into a 6-quart slow cooker.
Add pumpkin purée, crushed tomatoes, broth, and rinsed beans to the crockpot. Stir well to combine the thick purée with liquids.
Slow Cooker Double Pumpkin Chili (Rich & Creamy)
Equipment
- 6-quart slow cooker, large skillet, chef's knife, cutting board, wooden spoon, can opener, measuring cups and spoons
Ingredients
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, diced onion, and red bell pepper. Cook for 6-8 minutes, breaking up the meat with a wooden spoon, until the turkey is browned and onions are softened.
- 2
Add the minced garlic, chili powder, cumin, smoked paprika, and cinnamon to the skillet. Cook for 1 minute, stirring constantly, until the spices are fragrant. This "blooming" step ensures a rich flavor base.
- 3
Transfer the browned meat mixture into your 6-quart slow cooker.
- 4
Add the pumpkin purée, crushed tomatoes, chicken broth, drained black beans, and drained kidney beans to the slow cooker. Stir well to combine the purée with the liquids.
- 5
Gently fold in the cubed fresh pumpkin (or butternut squash). Ensure the cubes are submerged in the liquid as much as possible for even cooking.
- 6
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. The chili is done when the pumpkin cubes are tender but still hold their shape.
- 7
Taste and adjust seasoning, adding more salt or pepper if needed. If you prefer a looser chili, stir in a little extra broth.
- 8
Ladle into bowls and serve hot with your favorite toppings like sour cream, pepitas, and fresh cilantro.
Notes
Pumpkin Selection: Make sure to use ‘sugar pumpkin’ or ‘pie pumpkin’ for roasting and cubing, not the large jack-o’-lantern pumpkins which are stringy and watery. Butternut squash is an excellent and widely available substitute that tastes almost identical in this dish.
Heat Level: This recipe is mild-medium. To make it spicy, add 1/4 teaspoon cayenne pepper or a diced jalapeño with the onions. To make it milder for kids, reduce chili powder to 1 tablespoon.
Make Ahead: You can chop all vegetables and brown the meat mixture the night before. Store them in the fridge, then just dump everything in the crockpot in the morning.
Pro Tips for Perfect Pumpkin Chili
Elevate your chili game with these simple expert tips:
- Bloom Your Spices: When browning the meat and onions, add your chili powder and cumin during the last minute of cooking. Heating the spices in the fat releases their essential oils for bolder flavor.
- Don’t Cut Pumpkin Too Small: Keep your fresh pumpkin or squash cubes around 1/2 to 3/4 inch. If they are too small, they might disintegrate completely during the long slow cook.
- The Secret Ingredient: Add a dash of cinnamon and cocoa powder. You won’t taste “chocolate,” but it adds a savory depth and richness that complements the pumpkin perfectly.
- Acid Balance: Pumpkin is sweet and creamy. If the finished chili tastes a bit flat, stir in 1 tablespoon of apple cider vinegar or lime juice right before serving to wake up the flavors.
Serving Suggestions & Variations
This healthy pumpkin chili is a blank canvas for toppings.
Top It Off:
- Crunch: Toasted pepitas (pumpkin seeds) are a must for texture.
- Creaminess: A dollop of sour cream or Greek yogurt swirls beautifully into the orange-red base.
- Freshness: Chopped cilantro, green onions, or diced avocado.
Variations:
- Make it Vegan: Swap the meat for an extra can of beans (pinto or chickpeas) and 1 cup of quinoa. Add the quinoa in the last hour of cooking.
- Spicy Kick: Add 1-2 minced chipotle peppers in adobo sauce for a smoky heat that pairs amazingly with squash.
Storage and Reheating Instructions
Storing Leftovers: Allow the chili to cool completely before transferring to airtight containers. It stays fresh in the refrigerator for 4-5 days. In fact, it often tastes better the next day as the flavors meld.
Freezing: This chili freezes exceptionally well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over medium-low heat. If the chili has thickened too much in the fridge, add a splash of broth or water to loosen it up.
More Fall Slow Cooker Recipes
If you love this cozy meal, try these next:
Craving more seasonal comfort? Join our newsletter for weekly slow cooker inspiration sent straight to your inbox!
