Chili is one of those foods everyone adjusts to their own taste. This big-batch slow cooker pumpkin chili is medium spicy, forwardly sweet, and easy for you to make your own.
I finally made the pumpkin chili I mentioned last week, and I love it! It’s my regular chili recipe, adjusted for the added pumpkin puree.
I grew up on a very basic chili and worked on different ingredients that I liked versus the 3-alarm type of my youth. 😁 This one has ground beef, sweet potato, carrots, four kinds of beans, and just enough heat.
A big batch for a big crockpot
Whenever I make chili, I make a big batch. My crockpot died recently after many years of heavy use. I was trying to decide if I wanted a multi-pot or just a slow cooker, and I decided to buy another 10-quart crockpot. Harder to find!
You can see how I crazily chopped my sweet potato. I cut it raw to build character, and done is better than pretty.
What the pumpkin does
The pumpkin puree is optional, but I recommend it. It adds body, richness, and a little natural sweetness without making the chili taste like pumpkin. It simply blends into the tomatoes and spices.
Big-batch crockpot pumpkin chili recipe
Makes about 7 quarts. Serves about 12 to 14.
Big-Batch Crockpot Pumpkin Chili with Sweet Potato
Ingredients
- 3 lb ground beef
- 1 medium onion chopped
- 2 ribs celery chopped
- 1 bell pepper chopped
- 3 garlic cloves minced
- 2 cups baby carrots sliced into rounds
- 1 medium sweet potato cubed
- 1 (15 oz) can pumpkin puree optional
- 1 cup beef broth
- 2 (29 oz) cans tomato sauce
- 2 (14.5 oz) cans chili-ready diced tomatoes
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can mixed chili beans
- 1 (15 oz) can chili beans
- 1 (15 oz) can light kidney beans drained
- 1 (15 oz) can black beans drained
- 1 Tbsp Worcestershire sauce
- 1 Tbsp brown sugar or to taste
- Chili seasoning to taste
- Crushed red pepper to taste
- Salt to taste
Directions
- Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles as it cooks. Drain excess grease if needed, leaving a little in the pan for the vegetables.
- Add the onion, celery, and bell pepper. Cook for about 4 to 5 minutes, until they begin to soften.
- Add the garlic and cook for 30 to 60 seconds, just until fragrant.
- Transfer the beef and sautéed vegetables to a 10-quart slow cooker.
- Add the carrots, sweet potato, pumpkin puree if using, beef broth, tomato sauce, diced tomatoes, crushed tomatoes, beans, Worcestershire sauce, brown sugar, chili seasoning, crushed red pepper, and salt. Stir well.
- Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the carrots and sweet potato are tender.
- Taste and adjust the chili seasoning, crushed red pepper, salt, and brown sugar before serving.
Notes
Nutrition
Serving: 621g | Calories: 526kcal | Carbohydrates: 47g | Protein: 31g | Fat: 25g | Saturated Fat: 9.1g | Trans Fat: 1.3g | Cholesterol: 80mg | Sodium: 2071mg | Potassium: 1804mg | Fiber: 14g | Sugar: 19g | Vitamin A: 12058IU | Vitamin C: 38mg | Calcium: 176mg | Iron: 8.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 servings with 80/20 ground beef (not drained) and 1/2 cup chili seasoning; salt and pepper to taste are not counted. Brands and portions vary, so use it only as an approximation.
Homemade chili seasoning
I keep a pint jar of my own chili seasoning in the pantry so it’s ready whenever chili season hits.
Homemade Chili Seasoning
Ingredients
- 3 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 tsp paprika smoked if preferred
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cinnamon
- 1/4 tsp black pepper
Directions
- Mix well and store in an airtight container.
Notes
Easy ways to make it your own
- Vegetables: Use butternut squash or russet potatoes instead of sweet potato. Use less ground beef if you prefer a more vegetable-forward chili.
- Beans: Mix and match chili beans, mixed chili beans, kidney beans, and black beans. Drain the kidney beans and black beans. Chili beans and mixed chili beans can go in with their seasoned liquid.
- Tomatoes: Fire-roasted diced tomatoes are excellent in place of the chili-ready diced tomatoes.
- Pumpkin: Completely optional. It adds body and richness without giving the chili a strong pumpkin flavor.
- Broth: Use prepared beef broth, Better Than Bouillon, or even a beefy soup-mix packet.
- Extra flavor: Try cooked bacon, a small piece of chocolate, or about 1 teaspoon unsweetened cocoa powder.
- Heat: Adjust the crushed red pepper, cayenne, and chili seasoning to suit your taste.
Serving ideas
Serve your bowl with: sour cream, avocado, shredded cheese, saltines or oyster crackers, tortilla chips, pita chips, cornbread, or crusty bread.
More ways to serve chili:
- Make chili cheese dip.
- Spoon it over baked potatoes.
- Make chili spaghetti.
- Make chili mac.
- Use it for chili dogs.
How I store it
The chili in half-gallon mason jars is not pressure-canned. Typically, I leave one jar in the fridge and freeze the rest. No, I’ve never had one break in the freezer. And yes, I know straight-sided jars are the standard and are recommended for freezing.
Yes, you have peeped that my jars are not the straight jars. 😇 Don’t stress for me. 😂 It’s fine. I’ve frozen soups and spaghetti sauce the same way. If you don’t like living on the edge, then simply don’t do this. 😂
I spoon the chili into the jars using a funnel and leave headspace, so there’s room for expansion. I let them cool a bit, put them in the fridge overnight, and then move them to the freezer.
When I want some, I pull a frozen jar and thaw it in the fridge. I have thawed it in a cold water bath in the sink too.
One might question why I don’t pressure can or use plastic containers or zip-top bags. Just because! I love mason jars and have many in various sizes. They’re handy, and I prefer glass over plastic. And I don’t stress. I can always make something else if it doesn’t thaw fast enough.
Obviously, make and store whatever way works for you!
From the garden to the porch
Frequently asked questions
Does pumpkin chili taste like pumpkin? Not really! The pumpkin puree adds body, richness, and a little natural sweetness, but it blends right into the tomatoes and spices. If you didn’t know it was in there, you probably wouldn’t guess.
Can I use fresh pumpkin instead of canned? Yes. Use about 1 3/4 cups of roasted, pureed pumpkin in place of one 15-ounce can. Homemade puree can be a little wetter, so you may want to cook the chili uncovered for the last half hour.
Can I make this chili on the stovetop? Yes, but you’ll need a big stockpot, since this recipe makes about 7 quarts. Brown the beef and vegetables in the pot, add everything else, and simmer on low for about an hour, stirring often, until the carrots and sweet potato are tender. You can also cut the recipe in half.
Can I make it in an Instant Pot? Yes! Halve the recipe so it fits a 6-quart pot. Brown the beef and vegetables on sauté, add everything else, and switch to the slow cook function. Cook for about the same time as the crockpot, 6 to 8 hours, until the carrots and sweet potato are tender. Instant Pot slow cook settings can run a little cooler than a regular crockpot, so check the sweet potato and give it extra time if needed.
Can I use ground turkey or make it meatless? Ground turkey or chicken works great. For a meatless version, skip the beef and add an extra can or two of beans. Use vegetable broth, and keep in mind that most Worcestershire sauce contains anchovies.
How spicy is this chili? I’d call it medium with a forward sweetness. For a milder chili, go easy on the crushed red pepper and cayenne. For more heat, add more of both, or a diced jalapeño with the onions.
How long does pumpkin chili keep? According to FoodSafety.gov, soups and stews with meat or vegetables keep 3 to 4 days in the fridge and 2 to 3 months in the freezer for best quality. Chili is one of those foods that tastes even better the next day!
How do you thaw frozen chili? I thaw a jar in the fridge overnight, or in a cold water bath in the sink. Montana State University Extension advises changing the water about every 30 minutes and cooking food thawed in water right away, so reheat it until it’s steaming hot.
