This is the best Crock Pot Pumpkin Spice Chili recipe you’ll try this season. Pumpkin purée and ground beef simmer slowly in the crock pot to create a rich, warming chili. It’s my family’s go-to comfort meal in cool weather. Despite the pumpkin purée and pumpkin pie spice, this chili is savory, spicy, and hearty — not a dessert. The blend of peppers, onions, pumpkin, and warm spices yields a unique fall-friendly chili you’ll want to make again and again. Serve it on its own, over a baked potato, with rice, or even over pasta.
Crock Pot Pumpkin Spice Chili
This chili balances autumn flavors with classic chili heat. Pumpkin purée adds body and a subtle sweetness while pumpkin pie spice and cinnamon provide warm, aromatic notes that complement the savory chili base. A mix of jalapeños, Anaheim chilies, and a touch of habanero give it depth and heat; onions and garlic round out the flavor. The slow cooker melds everything together into a thick, comforting chili perfect for chilly days.
Ingredients:
- 4 jalapeños
- 2 Anaheim (green) chilies
- 1 habanero (optional, for extra heat)
- 1 white onion
- 1 pound ground beef
- 1 can white beans
- 1 can red kidney beans
- 1 can black beans
- 1 can pinto beans
- 1 (15–16 ounce) can pumpkin purée
- 1 (16 ounce) can diced tomatoes
- 1 tablespoon minced garlic
- 1 tablespoon pumpkin pie spice (powder)
- 1 tablespoon cayenne pepper (adjust to taste)
- 1 teaspoon ground cinnamon
- 1 packet chili seasoning (split in half)
- Olive oil (for crock pot and browning)
- Nonstick spray (optional for pan)
Instructions:
1. Lightly coat the inside of the crock pot with a thin layer of olive oil to prevent sticking. 2. Dice the jalapeños, Anaheim chilies, habanero (if using), and the white onion. 3. Heat a skillet over medium-high with nonstick spray or a little oil and brown the ground beef, stirring to break it up. 4. When the beef is almost cooked through, add the diced peppers and onion and continue to cook briefly until softened. 5. Remove the pan from heat and stir in half of the chili seasoning packet. 6. Drain the cans of beans and add them to the crock pot. 7. Place the beef and pepper mixture into the crock pot on top of the beans. 8. Add the pumpkin purée, diced tomatoes, minced garlic, the remaining half of the chili seasoning packet, pumpkin pie spice, ground cinnamon, and cayenne pepper. 9. Mix everything well, cover, and cook on low for 6–8 hours to allow flavors to meld. Taste and adjust seasoning before serving.
This chili thickens as it cooks; if you prefer a thinner consistency, stir in a little beef broth or water during the last hour. If you want more pronounced pumpkin flavor, add a touch more pumpkin purée and a pinch more pumpkin pie spice. Adjust cayenne and habanero to suit your heat tolerance.
Serving Options:
Serve warm on its own, spooned over a baked potato, over rice, with pasta, or alongside crunchy chips like Fritos for a fun contrast.
Toppings
Top with sour cream, shredded cheese, chopped onions or chives, parsley, diced avocado, extra jalapeños, or any favorite chili garnish.
Chili and fall are a perfect match. Let this crock pot pumpkin spice chili simmer all day and fill your home with inviting autumn aromas. It’s a cozy meal for chilly days and an easy dish to customize to your family’s taste.
More Fall Recipes
Crock Pot Pumpkin Spice Latte
Apple Cider Donut Cake
Cornbread Cupcakes
Apple Cinnamon Dump Cake
Crock Pot Pumpkin Spice Chili Recipe
Crock Pot Pumpkin Spice Chili Recipe
Equipment
-
1 Skillet
-
1 Crock pot
Ingredients
- 4 jalapeños
- 2 Anaheim green chilies
- 1 habanero
- 1 white onion
- 1 pound ground beef
- 1 can white beans
- 1 can red kidney beans
- 1 can black beans
- 1 can pinto beans
- 1 can pumpkin purée
- 1 (16 ounce) can diced tomatoes
- 1 tablespoon minced garlic
- 1 tablespoon pumpkin pie spice (powdered seasoning)
- 1 tablespoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 packet chili seasoning
- Nonstick spray
Instructions
-
Prepare the crock pot with a thin layer of olive oil to prevent sticking.
-
Dice the jalapeños, Anaheim chilies, habanero, and onion.
-
Heat a pan with non-stick spray or a little oil over medium-high heat.
-
Brown the ground beef, stirring constantly to break it up.
-
Before the beef is fully cooked, add the peppers and onion and cook until softened.
-
When the meat is browned, remove from heat and stir in half of the chili seasoning packet.
-
Drain and add all beans to the crock pot.
-
Turn the crock pot on low and add the meat and pepper mixture to the beans.
-
Add the pumpkin purée, remaining chili seasoning, minced garlic, pumpkin pie spice, cinnamon, and cayenne pepper to the crock pot.
-
Mix well, cover, and cook on low for 6–8 hours.