Hearty Pumpkin Chili is a delicious, vegetarian dish made in the slow cooker! Your family will love this flavorful dinner recipe, made in the crockpot!
In typical Shugary Sweets fashion, I always have a little extra pumpkin puree in my refrigerator. This recipe came together quickly, and you’ll love the texture the pumpkin adds to the chili.
This recipe was originally published in November 2017. I updated the recipe notes and the photos in November 2025.
Aimee’s Recipe Notes
Taste & Texture: Hearty and thick, this chili is loaded with beans, tender veggies, and a mooth pumpkin base that carries flavor!
Why Add Pumpkin: Pumpkin is super rich in vitamin A and also adds a nice amount of color to a dish. When balanced with all the spices in a chili, the flavor is so mild it’s barely noticeable.
Tools Needed: This recipe is made in a large slow cooker. can also be cooked and simmered on a stove top if needed.
Make it meaty: Add ground beef or turkey to up the protein and flavor of this chunky chili recipe.
Serving Suggestions: Serve with jalapeno cornbread or my no knead artisan bread to sop up the extra sauce.
This is now the only chili recipe I will make! Pumpkin makes it so much better!
– lauren
Ingredient Notes
It’s hard to imagine an easier meal than a crock pot chili! Just toss everything in your slow cooker, turn it on and go about your day while your meal cooks itself.
I use a very basic list of ingredients for my vegetarian pumpkin chili:
- Chili Beans– I use mild chili beans, but kidney beans, or cannellini work too.
- Tomatoes– fresh tomatoes are amazing, but in a pinch use crushed or stewed tomatoes. For a spicier chili, choose Rotel tomoatoes!
- Onion & Green Pepper– add flavor and texture to the chili.
- Canned Pumpkin Puree – don’t use pumpkin pie filling! Save some of the extra canned pumpkin and make my homemade pumpkin coffee creamer.
- Chili Powder
- Salt and Pepper (to taste)
The most time consuming part of this recipe is dicing the onion and peppers and peeling the tomatoes. And even that takes about 5 minutes max.
Then, you just layer all the ingredients in your slow cooker and let it cook on low for at least six hours. I served bowls of this chili topped with plain Greek yogurt, shredded cheese and a handful of more diced onions!
Topping ideas
Along with the Greek yogurt and cheese, check out these great ideas for topping your bowl of homemade vegetarian pumpkin chili:
- Diced peppers
- Sour cream
- Diced avocado or guacamole
- Chopped cilantro
- Pico de Gallo
- Lime juice (serve a wedge of lime on the side and squeeze over top just before eating!)
- Pineapple Salsa
- Tortilla chips or corn chips
Tips & Tricks for Pumpkin Chili
- Adjust the texture: If too thick, add broth or water. If to thin, add more pumpkin.
- Make it ahead. Chili tastes amazing reheated. Make this a day ahead, it tastes great for meal prep.
- Swap Smart: Check your ingredients. This recipe is naturally gluten free.
- Storage: Keep leftovers in the refrigerator for up to 3 days.
Easy Soups and Stews
Love comfort food? My kids love this chicken tetrazzini and my mom’s best meatloaf recipe when we’re craving hearty dishes.
Pin this now to find it later
Pin It
Slow Cooker Pumpkin Chili Recipe
Ingredients
- 3 cans mild chili beans 15 oz each
- 5 large tomatoes peeled
- ½ medium onion diced
- 1 green pepper diced
- ½ cup pumpkin puree from a can, not pumpkin pie filling
- 5 Tablespoons chili powder
- salt and pepper to taste
Instructions
- Add everything to your slow cooker. Stir, then cover and turn on low for 6 hours. Before serving, use a fork to break apart the tomatoes if needed. Usually, they will have already done so on their own, but just in case your family doesn’t like big chunks you can break them up more!
- When ready to serve, enjoy with sour cream (or greek yogurt), shredded cheese, and diced onions. ENJOY!
Notes
- Add cooked ground beef if you want some meat in your chili.
- Before serving, check to see if the tomatoes have broken apart on their own. If they haven’t, use a strong fork to complete the process. They should be in bite sized chunks; they won’t be completely even and that’s okay. Chili is allowed to be “rustic”!
- Double check to make sure you’re using pumpkin puree, not pumpkin pie mix!
- Like a little extra heat in your chili? Some members of my family put a little hot sauce on theirs. You can also add a dash of cayenne pepper or use a can of Rotel tomatoes!
- See blog post for more recipe tips and tricks.
Nutrition
What are you waiting for? Make easy slow cooker pumpkin chili for dinner tonight!
I ate so much a gained ten pounds
This chili hit the spot! I was craving comfort food and this was just perfect!
mmmm such a warm and comforting chili!! YUM!
This is now the only chili recipe I will make! Pumpkin makes it so much better!
This sounds SO hearty and delicious!! Perfect for fall!!
I love the way pumpkin goes so well with chili flavors. This is fab!
Oh man, this is so great! Chili is our favorite Halloween dinner!
Love this pumpkin chili! So good on a cold night!
What a fun fall twist!
This sounds SO hearty and delicious!! Perfect for fall!!
Love the pumpkin for fall.
looks delicious never tried before already have lots of pumpkin at home
This chili looks amazing!! Love the pumpkin for fall.
I don’t think I would miss the meat either, sounds absolutely delish, of course with a big ol dollop of sour cream too 🙂
A delicious vegetarian dish !