Slow Cooker Pumpkin Chili

Slow Cooker Pumpkin Chili

Fall is officially here and the one ingredient that instantly comes to mind is pumpkin!  So with a nip in the air and a craving for a bowl of chili, I decided to combine the two and make pumpkin chili?  Talk about a match made in heaven…so yummy!

I opted to pull out the beloved slow cooker which I hadn’t used in quite some time but you can easily make this in a big stock pot as well.  Totally a preference here but I was going to be out most of the day so the slow cooker was the way to go.

Note:  If you are able to tolerate legumes and they fit into your carb allotment, feel free to toss in a can of beans (black or kidney beans work great).  Also, I’ve always liked my chili a little tangy so I usually add a couple of tablespoons of ACV and then just a pinch of monk fruit sweetener (about ½-1 tsp). 



  • 1-½ lb grass-fed beef
  • 1 Tbsp ghee or coconut oil
  • 1 onion, diced
  • 1/2 green bell pepper, diced
  • 1/2 red bell pepper, diced
  • 1/2-1 cup shredded carrots
  • 4 cloves garlic, diced
  • 2 cans (14.5 oz) diced fire roasted tomatoes
  • 1 can (6 oz) tomato paste
  • 1 can (15 oz) organic pumpkin puree
  • ½-1 cup beef broth or water
  • 1½ Tbsp chili powder
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 2 tsp oregano
  • 1 tsp cinnamon
  • 1 tsp himalayan salt
  • 1/2 tsp pepper
  • 1/2 tsp pumpkin pie spice (optional)
  • 2 Tbsp ACV (optional)
  • 1 packet of monk fruit (optional)



  1. In a large sauté pan, heat oil over medium-high heat.  Add onion, pepper, carrots and garlic.
  2. Saute for 5-6 minutes and transfer to the slow cooker.
  3. In the same pan, add the ground beef.  Stir and break meat apart.  Cook until meat is browned.  Drain excess fat if needed and transfer meat to the slow cooker.
  4. Add all remaining ingredients into the slow cooker and stir well to combine.
  5. Cook on low for 5-6 hours.  Top with garnishes of choice.  I love avocado and cilantro!