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Crock Pot Pumpkin Spice Chili Recipe

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4 from 7 reviews

This Crock Pot Pumpkin Spice Chili is a flavorful and hearty twist on the classic chili recipe. Combining multiple types of beans, ground beef, and a unique blend of pumpkin and warm spices like pumpkin pie spice, cinnamon, and cayenne pepper, it delivers a comforting dish perfect for chilly days. Slow-cooked for 6-8 hours, this chili melds spicy, smoky, and sweet flavors into a robust and satisfying meal ideal for family dinners or gatherings.

Ingredients

Vegetables and Peppers

  • 4 jalapeños, diced
  • 2 Anaheim green chilies, diced
  • 1 habanero, diced
  • 1 white onion, diced

Meat

  • 1 pound ground beef

Beans

  • 1 can white beans (15 oz), drained and rinsed
  • 1 can red kidney beans (15 oz), drained and rinsed
  • 1 can black beans (15 oz), drained and rinsed
  • 1 can pinto beans (15 oz), drained and rinsed

Canned and Seasonings

  • 1 can pumpkin purée (15 oz)
  • 1 (16 ounce) can diced tomatoes
  • 1 tablespoon minced garlic
  • 1 tablespoon pumpkin pie spice (powdered seasoning)
  • 1 tablespoon cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1 packet chili seasoning (approx. 1.25 oz)
  • Nonstick spray or thin layer of olive oil for sautéing

Instructions

  1. Prepare the Crock Pot: Lightly coat the inside of the crock pot with a thin layer of olive oil or nonstick spray to prevent sticking during cooking.
  2. Dice the Peppers and Onion: Finely dice the jalapeños, Anaheim green chilies, habanero pepper, and white onion to prepare them for sautéing.
  3. Heat the Pan: Spray a skillet or frying pan with nonstick spray and preheat it over medium-high heat to prepare for browning the beef.
  4. Brown the Ground Beef: Add the ground beef to the hot pan and cook it while stirring constantly until it starts to brown but is not fully cooked.
  5. Add Peppers and Onion: Before the beef is fully cooked through, add the diced jalapeños, green chilies, habanero, and onions to the pan and cook together until the beef is browned.
  6. Season the Meat Mixture: Remove the pan from heat and stir in half of the chili seasoning packet to coat the meat and vegetable mixture evenly.
  7. Prepare the Beans: Drain and rinse all canned beans (white, red kidney, black, and pinto), then add them to the crock pot.
  8. Add Meat Mixture to Crock Pot: Transfer the browned meat and pepper mixture to the crock pot on top of the beans.
  9. Add Remaining Ingredients: Pour in the pumpkin purée, the remaining half of the chili seasoning packet, minced garlic, pumpkin pie spice, ground cinnamon, cayenne pepper, and diced tomatoes into the crock pot. Stir well to combine all ingredients thoroughly.
  10. Slow Cook the Chili: Cover the crock pot and cook the chili on low heat for 6 to 8 hours, allowing the flavors to meld and the chili to thicken to your preferred consistency.

Notes

  • Adjust the amount of habanero and cayenne pepper based on your spice tolerance, as both add significant heat.
  • For a vegetarian version, omit the ground beef and add additional beans or vegetables like chopped mushrooms or zucchini.
  • If you want a thicker chili, uncover the crock pot during the last hour of cooking to allow some liquid to evaporate.
  • Serve with your favorite chili toppings such as shredded cheese, sour cream, green onions, or cornbread.
  • This chili freezes well; store leftovers in airtight containers for up to 3 months.

Find it online: https://bitezly.com/crock-pot-pumpkin-spice-chili-recipe/