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This popular Pumpkin Chili with Ground Beef has been updated so you can make it in the slow cooker or the Instant Pot! This Pumpkin Chili recipe has black beans and kidney beans, but if you want fewer carbs check out Pumpkin Chili with Beef, Peppers, and Olives for a no-bean Pumpkin Chili!

PIN this favorite Pumpkin Chili to try it later!

Pumpkin Chili with Ground Beef in serving bowl with cheese, with cheese and sour cream on the side

This Pumpkin Chili with Ground Beef is a recipe my family has been making for years. In fact, my nephew Matt Denny and his wife Lindy won a chili-making contest with this pumpkin chili recipe, and theyā€™ve been making it ever since.

And itā€™s definitely pumpkin season right now, so Iā€™m updating the recipe so now you can make this chili in the slow cooker or the Instant Pot! This is a Pumpkin Chili recipe that doesnā€™t have an overly strong pumpkin flavor, but the amount we used thickens the chili and adds a touch of sweetness.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Can you make a lower-carb version of this pumpkin chili?

Kara and I made this a few times to get it just right in the Instant Pot, and for one version we used one can of beans, twice as much ground beef, and two peppers for a lower-carb version that was really tasty.

What if you prefer a chili recipe without any beans?

Check out my round-up of Amazing Low-Carb and Keto Chili Recipes or Pumpkin Chili with Beef, Peppers, and Olives if youā€™d prefer a chili without beans. 

What Size Instant Pot or Slow Cooker Should You Use?

I use 6 Quart Instant Pot (affiliate link) for all my Pressure Cooker or Instant Pot Recipes! If you want to make the traditional slow cooker version of this recipe I recommend using at least a 5 Quart Slow Cooker (affiliate link) and the oval Six Quart size will also be fine.

recipe steps collage for Instant Pot Pumpkin Chili with Ground Beef

Making Pumpkin Chili with Ground Beef in the Instant Pot:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Heat olive oil in the Instant Pot, using SAUTE and HIGH temperature. Then brown the ground beef well, seasoning with salt and fresh ground black pepper 
  2. While beef cooks, chop up the onion and green bell pepper.
  3. Add chopped onion, chopped green pepper, and minced garlic. Cook 2-3 minutes, stirring to combine with the ground beef.
  4. Then add ground cumin (affiliate link), chili powder, ground Ancho chile Pepper (affiliate link), dried cilantro (affiliate link), dried oregano, and Spike Seasoning, stir to combine, and cook a couple minutes more.
  5. You probably donā€™t have to rinse the canned beans, but it helps rinse away some of the starchiness so the beans are easier to digest. 
  6. Add the beans to the Instant Pot along with 3 cups beef stock (or broth) a can of pumpkin, two cans petite diced tomatoes, and a can of diced green chiles.
  7. Stir the mixture, then lock the lid and set Instant Pot to MANUAL, HIGH, 10 minutes.
  8. When time is up, let the Instant Pot NATURAL RELEASE for 10 minutes, then release the pressure manually.
  9. Serve hot, with grated cheese and a dollop of sour cream if desired.

Recipe step photos for CrockPot Pumpkin Chili with Ground Beef

Making Pumpkin Chili with Ground Beef in the Slow Cooker:

(Scroll down for complete recipe with nutritional information.)

  1. Heat a small amount of oil in a heavy pan, the brown the ground beef well, seasoning with salt and fresh ground black pepper.
  2. Add browned meat to the crockpot.
  3. Add a bit more oil and cook onions and green peppers a few minutes. Then add minced garlic, ground cumin, chili powder, ground Ancho chili pepper, dried cilantro, dried oregano, Spike Seasoning and diced green chiles and cook a couple minutes more. 
  4. Put this mixture in the crockpot, then deglaze the pan with beef stock and add that to crockpot.
  5. You probably donā€™t have to rinse the canned beans when youā€™re using them in a crockpot recipe, but it helps rinse away some of the starchiness so the beans are easier to digest. (I used 2 cans black beans and 1 can kidney beans, but I figured you didnā€™t need another photo of rinsed kidney beans.)
  6. Add the beans to the crockpot along with a can of pumpkin and two cans petite diced tomatoes. Stir the mixture, then cook on high for 4-6 hours or on low for 8-10 hours, depending on how hot your slow cooker is.
  7. I cooked my chili about 4 1/2 hours, and it looked like the next-to-last photo above when it was done.
  8. Serve hot, with grated cheese and a dollop of sour cream if desired.

Pumpkin Chili with Ground Beef in serving bowl with cheese

Make it a Meal:

I think Spicy Mexican Slaw, Spicy Lime Coleslaw, Savory Almond Flour Bread, Low-Carb High-Fiber Savory Muffins, or even Almond Flour Pumpkin Muffins would make a great side dish for this chili if you wanted a heartier meal.

More Recipes for Pumpkin Chili:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where youā€™ll find recipes you can prep or cook on the weekend and eat during the week!

Pumpkin Chili with Ground Beef finished chili in bowl with toppings
Yield: 8 servings

Pumpkin Chili with Ground Beef

Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour

This Pumpkin Chili with Ground Beef has a lot of fans in my family, and now you can make this tasty pumpkin chili recipe in the slow cooker or the Instant Pot, whichever you prefer.

Ingredients

  • 2 tsp. olive oil
  • 1 lb. ground beef
  • salt and fresh ground black pepper
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 T minced garlic
  • 1 T ground cumin
  • 1 T chili powder (a blend of seasonings)
  • 2 tsp. ground Ancho Chile pepper (or use a little more chili powder)
  • 2 tsp. dried cilantro (optional)
  • 1 tsp. dried oregano
  • 2 tsp.Ā Spike Seasoning or other all-purpose seasoning blend
  • one 4 oz. can diced green chiles
  • 3 cups homemade beef stock or beef broth (see notes)
  • one 15 oz. can red kidney beans, rinsed with cold water
  • two 15 oz. cans black beans, rinsed with cold water
  • one 15 oz. can pumpkin puree ( not pumpkin pie filling!)
  • two 14.5 oz. cans petite diced tomatoes with juice

Instructions

Instant Pot Instructions

  1. Heat a small amount of olive oil in the Instant Pot, using SAUTE and HIGH temperature. Then brown the ground beef well, seasoning with salt and fresh ground black pepper to taste. 
  2. While the beef cooks, chop up the onion and green bell pepper.
  3. Add chopped onion, chopped green pepper, and minced garlic to the Instant Pot. Cook 2-3 minutes, stirring to combine with the ground beef.
  4. Then add ground cumin, chili powder, ground Ancho chili pepper, dried cilantro, dried oregano, and Spike Seasoning, stir to combine, and cook a couple minutes more.
  5. You probably don't have to rinse the canned beans, but it helps rinse away some of the starchiness so the beans are easier to digest. 
  6. Add the beans to the Instant Pot along with 3 cups beef stock (or broth) a can of pumpkin, two cans petite diced tomatoes, and a can of diced green chiles.
  7. Stir the mixture, then lock the lid and set Instant Pot to MANUAL, HIGH, 10 minutes.
  8. When time is up, let the Instant Pot NATURAL RELEASE for 10 minutes, then release the pressure manually.
  9. Serve hot, with grated cheese and a dollop of sour cream if desired.

Slow Cooker Instructions:

  1. Heat a small amount of oil in a large heavy frying pan, add ground beef, season with salt and fresh ground black pepper, and cook until the beef is well browned. Add browned meat to the crockpot.
  2. Add a little more oil to the frying pan, add diced onion and green bell pepper and cook 2-3 minutes, until the onion and pepper is just starting to soften.
  3. Add minced garlic, ground cumin, chili powder, ground Ancho chile pepper, dried cilantro, dried oregano, Spike Seasoning (affiliate link) and diced green chiles and cook a couple minutes more.
  4. Put the onion mixture into the crockpot, then deglaze the pan with the beef stock and add that to crockpot.
  5. While onions and peppers are cooking, drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears. (This removes excess starchiness and makes the beans easier to digest.)
  6. Add beans to the crockpot. Add canned pumpkin and diced tomatoes with juice.
  7. Stir the mixture to combine ingredients, then cook on high for 4 hours, (or 8 hours on low) stirring a few times if youā€™re home. (Crockpots can vary greatly as to how hot they get, so adjust the cooking time depending on your own slow cooker.)
  8. Serve hot, topped with grated cheese and sour cream if desired.
  9. This chili will be even better after itā€™s been in the fridge overnight, and also freezes well.

Notes

You can use 2-3 T chopped fresh cilantro instead of the dried cilantro if you prefer.

Use 2 cans beef broth if you don't have homemade beef stock. (This will be slightly more broth than 3 cups, so if you don't mind waiting you could reduce it a bit by simmering.

Recipe adapted fromĀ Pumpkin Chili at Eclectic Recipes.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 395Total Fat: 12gSaturated Fat: 4.2gTrans Fat: 0gUnsaturated Fat: 6.4gCholesterol: 50mgSodium: 1193mgCarbohydrates: 43gFiber: 15gSugar: 6gProtein: 30g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

© Danica Thomas
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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chili with pumpkin wonā€™t ever be super low in carbs, but you could make a lower-carb version of this by doubling the beef, using two green peppers, and only using one can of beans. Kara and I both liked that option when we tested it. The addition of pumpkin to this Chili with Ground Beef would make it phase 2 or 3 for the original South Beach Diet. 

Find More Recipes Like This One:
Use Chili Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Danica's Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes Iā€™m sharing there.

Historical Notes for this Recipe:
CrockPot Pumpkin Chili with Ground Beef was first posted in October 2010. In October 2020 the recipe was updated to add Instant Pot instructions, plus options for a lower-carb Chili made with pumpkin. The recipe was last updated with more information in 2023.

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