Easy slow cooker pumpkin chili that is perfect for a chili fall or winter’s day! This chili packs in a lot of flavor with a subtly sweet hint of pumpkin pie spice and is full of vibrant nutrients to keep you healthy all winter long!

Growing up, one the most requested meals my mom had to make was chili. It was honestly my all time favorite comfort food, and still is today! It just reminds me of those fall afternoons that my sibling and I would spend making huge leaf piles and then dashing inside for a hearty bowl of chili.

This bowl brought me RIGHT back. Plus, it was so easy, yet tastes like you put in a lot of effort because the flavors are just incredible!

I know you’re probably thinking…pumpkin? In chili? Well, let me tell you, this was a game changer. It tastes subtly sweet, thanks to the cinnamon and other pumpkin spices, but don’t worry! It’s not weird at all! Just rather warming and delicious, aka what I will be making all fall and winter’s long in this suddenly CHILLY weather we’re having in NYC!

What I love most about this recipe is that it’s easy, no stress. I left it in the slow cooker for about 4 hours, and when I checked it, the chili was perfection! And yet, somehow, it tasted like I had spent all day slaving over it! The key here is the spices.

I love Simply Organics’ fall spices. Currently, I’ve been enjoying all of lines of fall spices, but fresh herbs are, of course, the best way to go!

The perfect football soup or Sunday dinner, topped with a dollop of dairy-free yogurt or sour cream. Don’t forget the cornbread either, that’s so key!

Did you like this recipe?! If so, let me know by sharing it on Instagram, commenting down below, or pinning it to your recipe page on good ol’ Pinterest! Be sure to tag me @the_bananadiaries and use the hashtag #iyamlove so that I can see your beautiful creations!

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Pumpkin Chili

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  • Prep Time: 20 minutes
  • Cook Time: 300 minutes
  • Total Time: 320 minutes
  • Yield: 10 1x
  • Category: dinner, lunch, Soup
  • Cuisine: American
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Description

Easy slow cooker pumpkin chili that is perfect for a chili fall or winter’s day! This chili packs in a lot of flavor with a subtly sweet hint of pumpkin pie spice and is full of vibrant nutrients to keep you healthy all winter long!

Ingredients

Scale
  • 1 16-oz can crushed tomatoes (just tomatoes)
  • 1 16-oz can organic pumpkin puree
  • 1 16-oz can organic black beans
  • 1 16-oz can organic pinto beans
  • 1 lb vegan beef crumbles (such as Beyond Meat)
  • 1 cup filtered water
  • 1/2 cup chopped carrots
  • 3 stalks celery
  • 1 medium red bell pepper (chopped)
  • 1 cup chopped onions
  • 1 tbsp coconut oil
  • 3 tbsp organic chili powder
  • 2 tbsp organic ground cumin
  • 2 tbsp organic pumpkin pie spice
  • 1 tbsp organic ground turmeric
  • 2 tsp sea salt & pepper (more to taste)

Instructions

  1. Pull out the slow cooker and begin to heat. 
  2. While heating, in a large skillet, sauce onions until translucent. 
  3. Add ground beef and spices/herbs, excluding the pumpkin pie spice, and sauté until fully cooked. Set aside.
  4. Pour tomatoes, water, black beans, pinto beans, pumpkin, bell pepper,  carrots, and celery into the slow cooker.
  5. Add vegan beef and onion mixture and pumpkin pie spice, mixing until fully combined.
  6. Add more spices to taste. Stir and cover.
  7. Let cook for 4-6 hours.
  8. Store in large Tupperware in the fridge.