Slow Cooker Pumpkin Bean Chili is an easy, hearty meal that lets your slow cooker do most of the work. Made with pumpkin puree, beans, tomatoes, and warming spices, it’s a practical recipe for busy weekdays, cozy fall dinners, or meal prepping ahead of time.

The chili has a thick, velvety base with tender beans in every bite. Pumpkin adds a subtle richness while the blend of spices creates a balanced warmth that makes each bowl satisfying and comforting.

Whether you’re feeding the family, preparing lunches for the week, or serving guests on a chilly evening, this recipe is simple to make and always delivers dependable results.

Why This Recipe Works So Well

Hands-Off Cooking: The slow cooker does most of the work.
Pantry Staples: Uses ingredients that are easy to find year-round.

Meal-Prep Friendly: Makes a generous batch for future meals.
Budget Conscious: Beans and pumpkin create an affordable dinner.
Beginner Friendly: Simple preparation with very little active cooking.
Flexible Serving Options: Enjoy it as a main dish or with your favorite sides.

Key Ingredients That Matter

Pumpkin Puree: Gives the chili a naturally thick consistency. Use plain pumpkin puree instead of pumpkin pie filling.
Black and Kidney Beans: They provide protein and hearty texture. Canned beans should be drained and rinsed well before using.
Red Curry Paste: Wait actually not in recipe? (No—use chili powder instead.) Chili Powder: Builds the classic chili flavor. Adjust the amount to suit your preferred spice level.

Vegetable Broth: Adds moisture while allowing the flavors to slowly develop. Low-sodium broth offers better seasoning control.
Lime Juice: Stirring it in at the end brightens the finished chili without overpowering the other ingredients.

Chef’s Tip: Stir the chili once about halfway through cooking if possible. It helps distribute the pumpkin puree evenly and prevents any thicker ingredients from settling along the sides.

Slow Cooker Pumpkin Bean Chili Recipe

This Slow Cooker Pumpkin Bean Chili Recipe is a hearty, hands-off meal that delivers big flavor with very little effort. Pumpkin puree, tender beans, tomatoes, and warm spices slowly simmer together, creating a wholesome chili that's perfect for chilly evenings, meal prep, or feeding a hungry crowd.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 tablespoons olive oil
1 medium onion diced
1 red bell pepper diced
3 cloves garlic minced
1 can 15 ounces pumpkin puree
1 can 15 ounces black beans, drained and rinsed
1 can 15 ounces kidney beans, drained and rinsed
1 can 15 ounces diced tomatoes
2 cups vegetable broth
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon cayenne pepper optional
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon maple syrup or brown sugar
1 tablespoon lime juice
Optional toppings: shredded cheddar cheese sour cream, sliced avocado, chopped cilantro, green onions, tortilla chips

Equipment

6-quart slow cooker
Cutting board
Chef’s knife
Can Opener
Measuring cups and spoons
Wooden spoon
Ladle
Serving bowls

Method

Heat the olive oil in a skillet over medium heat. Add the diced onion and bell pepper, cooking until softened. Stir in the minced garlic and cook for another minute until fragrant.
Transfer the cooked vegetables to the slow cooker. Add the pumpkin puree, black beans, kidney beans, diced tomatoes, vegetable broth, tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, black pepper, and maple syrup.

Stir everything together until well combined, making sure the tomato paste is fully incorporated into the mixture.
Cover and cook on Low for 6 hours or on High for 3 to 4 hours, allowing the flavors to develop and the chili to thicken naturally.
Just before serving, stir in the fresh lime juice and taste for seasoning. Adjust with additional salt or chili powder if desired.

Ladle the chili into bowls and finish with your favorite toppings such as shredded cheddar cheese, sour cream, avocado, cilantro, green onions, or crushed tortilla chips.

Notes

For the richest flavor, sauté the onion, bell pepper, and garlic before adding them to the slow cooker.
Use pure pumpkin puree rather than pumpkin pie filling.
If the chili becomes thicker than you prefer, stir in a little extra vegetable broth near the end of cooking.
The spice level can easily be adjusted by increasing or reducing the cayenne pepper.

The chili tastes even better the next day as the flavors continue to develop.

Nutrient	Amount Per Serving
Calories	345 kcal
Carbohydrates	44g
Protein	14g
Fat	13g
Fiber	13g
Sugar	10g
Sodium	690mg

Small Mistakes That Affect Results

Skipping the Vegetable Sauté: Can reduce the overall depth of flavor.

Not Draining the Beans: Extra liquid may thin the chili.
Using Pumpkin Pie Filling: Makes the chili overly sweet.
Cooking on High Too Long: The beans can become overly soft.
Not Stirring Before Serving: Ingredients may settle during cooking.
Adding Lime Juice Too Early: Its fresh flavor fades during long cooking.

Flavor Twists Worth Trying

Turkey Version: Add cooked ground turkey for extra protein.
Three-Bean Chili: Include pinto beans with the black and kidney beans.
Corn Addition: Stir in sweet corn during the final 30 minutes.

Smoky Version: Add a diced chipotle pepper in adobo sauce.
Quinoa Version: Mix in cooked quinoa before serving.
Mushroom Version: Add chopped mushrooms with the onions.
Extra Veggie Version: Stir in diced zucchini or carrots.

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Make-Ahead and Storage Guide

Make Ahead: Prepare the chili one day in advance for even deeper flavor.
Refrigerator Storage: Store in an airtight container for up to 4 days.
Freezer Storage: Freeze individual portions for up to 3 months.

Reheating: Warm gently on the stovetop or microwave until hot throughout.
Freshness Tip: Store toppings separately and add them just before serving.

Reader Questions Answered

Can I cook this recipe on the stovetop instead?
Yes. Simmer everything in a large Dutch oven for about 35 to 45 minutes, stirring occasionally.
Which pumpkin works best if using fresh pumpkin?
Sugar pumpkin and kabocha both become tender and blend well into the chili.
Can I double this recipe?
Yes, as long as your slow cooker has enough capacity without being filled beyond about three-quarters full.

Why does pumpkin work in chili?
Pumpkin naturally thickens the chili while adding subtle sweetness and extra body.
How can I make the chili thicker?
Remove the lid during the final 20 to 30 minutes of cooking so excess liquid can evaporate.
Can I use dried beans instead of canned beans?
Yes, but they should be fully cooked before adding them to the slow cooker.

Is this recipe gluten-free?
It can be, provided you use certified gluten-free vegetable broth and check the labels on your seasonings.

Anjali Arora

Hi, I’m Anjali Arora — the curious heart behind Feast Chase.

To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.