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Pumpkin beef chili in gray bowls topped with sour cream.
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Slow Cooker Pumpkin Beef Chili

This slow-cooked chili is the perfect fall dinner for the pumpkin season and packs a sweet and savory taste all in one healthy and delicious bowl.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Soup
Cuisine: American
Servings: 8 Servings
Calories: 307kcal
Author: Aimee Mars

Ingredients

  • 2 tablespoons Olive Oil
  • 2 lbs Beef Chuck
  • 28 ounces canned Crushed Tomatoes
  • 14 ounces canned Petite Diced Tomatoes
  • 14 ounces Pumpkin Pure
  • 2 14 ounce cans Black Beans drained and rinsed
  • 1 tablespoon Cornstarch
  • 2 teaspoons Cumin
  • 2 teaspoons Cinnamon

Instructions

  • Place Olive Oil in a large skillet and heat over medium-high heat. Season the beef with salt and pepper and lightly brown on all sides. Place into your slow cooker.
  • Add the Crushed Tomatoes, Diced Tomatoes, Pumpkin Puree, and Black Beans to the slow cooker. Season with Cumin and Cinnamon on top. Cook on low for 8 to 10 hours or on high for 5 to 7.
  • With about an hour to go if you’d like thicker chili add the Cornstarch and additional Cumin or Cinnamon if needed.

Notes

I added Cornstarch to this recipe to thicken it up a bit, however, it is optional.
 
 

Nutrition

Serving: 1Serving | Calories: 307kcal | Carbohydrates: 16g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 292mg | Potassium: 927mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8064IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 5mg