Slow Cooker Spicy Pumpkin Chili

crockpot pumpkin chili

I have been craving chili in the WORST way the past couple of weeks.

Nevermind that we’re still hovering around 159 degrees here in Houston — I need chili in my life.

Since I’m in a serious relationship with my crock-pot, I decided to tweak my normal pumpkin chili recipe and make a new slow-cooker version.

Pumpkin puree — NOT the pie filling — acts as a thickener, much like tomato paste would in a normal chili recipe.

The result was a perfectly spicy chili, full of protein and fiber (gotta stay healthy!), that my husband and kidlets lapped up.   This recipe makes enough for a crowd or for a couple of “freezer meals” for busy school nights when cooking is the LAST thing you want to do.

And — no — you can NOT tell there is pumpkin in it.  It just tastes like the yummiest chili ever.  With an earthy, spicy kick.

I promise. . . I didn’t tell Hubby I had substituted pumpkin puree for tomato paste until after dinner.  His response?

“I would have never known — it tasted just like ‘real’ chili.”

Mommy wins.


Family Fresh Meals Recipe of the Week

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  1. says

    This sounds delicious. Like you, I would have to tell my husband about the pumpkin after he ate, but I bet he wouldn’t notice either. Thanks for the recipe!


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