The Coziest Slow Cooker Chili with Pumpkin & Maple
There’s nothing quite like the crisp kiss of autumn air, signaling it’s time to pull out the fuzzy blankets, light a candle, and settle in for some serious comfort food. I vividly remember one particularly blustery Sunday afternoon, the kind where the rain was tapping a relentless rhythm on our windows, and my family was craving something deeply warming. That’s when I first experimented with this incredible Slow Cooker Chili with Pumpkin & Maple, and it instantly became a beloved family favorite.
The aroma alone, as it slowly simmered all day, was enough to draw everyone to the kitchen, anticipation building with every delicious waft. This isn’t just any chili; it’s a revelation, weaving the subtle sweetness of pumpkin and the rich depth of maple syrup into a classic, hearty chili base. It’s the ultimate easy dinner solution for busy weeknights or cozy weekend gatherings.
Trust me, this tested recipe transforms simple ingredients into a truly unforgettable meal. It’s the kind of dish that warms you from the inside out, offering a delicious hug in a bowl with minimal effort. Get ready to fall in love with your new go-to comfort food!
Why You’ll Love This Recipe
❤️ Here are just a few reasons why this Slow Cooker Chili with Pumpkin & Maple will become a staple in your kitchen:
- Effortless Slow Cooker Magic: Simply dump your ingredients, set it, and forget it! The slow cooker does all the hard work, allowing the flavors to meld beautifully over hours with practically zero hands-on time. You’ll come home to a perfectly cooked, delicious meal ready to serve.
- Unique & Irresistible Flavor Profile: This isn’t your average chili. The creamy pumpkin puree adds a subtle earthiness and a luxurious texture, while a touch of pure maple syrup introduces a gentle, balancing sweetness. These unexpected additions elevate the classic chili experience, making it utterly gourmet and delightfully comforting without being overly sweet.
- Hearty & Wholesome Goodness: Packed with lean protein from your choice of meat, fiber-rich beans, and nutrient-dense pumpkin, this chili is a balanced and satisfying meal. It’s truly a nourishing dish that will keep you full and energized, perfect for fueling active days.
- A True Crowd-Pleaser: Whether you’re feeding a hungry family, hosting a game night, or bringing a dish to a potluck, this chili is always a hit. Its unique yet approachable flavors appeal to almost everyone, and it’s so easy to scale up for larger gatherings, making entertaining a breeze.
- Infinitely Customizable & Versatile: This recipe serves as an excellent canvas for your creativity. Adjust the spice level to your liking, experiment with different types of beans or ground meat, and go wild with your favorite toppings. From a sprinkle of cheese to a dollop of sour cream or fresh cilantro, the possibilities are endless for making it uniquely yours.
- Seasonal Comfort in a Bowl: Embrace the cozy vibes of fall and winter with this seasonally inspired dish. The warm spices and comforting ingredients perfectly capture the essence of autumn, making it the ideal meal for chilly evenings curled up by the fire or after a day of outdoor adventures.
What You Need
You only need a few simple pantry staples for this recipe! Most of these ingredients are likely already in your kitchen, making this a convenient and approachable meal. Check the full printable recipe card below for detailed measurements and the complete list of everything you’ll need.
Expert Tips for the Best Chili
đź’ˇ Elevate your Slow Cooker Chili with these professional insights and make it truly unforgettable:
- Brown Your Meat First: While you can add raw ground meat directly to the slow cooker, taking an extra 5-10 minutes to brown it in a skillet beforehand will significantly deepen the flavor profile of your chili. Browning creates a rich fond at the bottom of the pan, which then transfers incredible savory notes to the entire dish.
- Don’t Skip the Aromatics: SautĂ©ing your diced onion and minced garlic with the browned meat (or separately if going vegetarian) is crucial. This step softens them and releases their aromatic oils, building a foundational layer of flavor that permeates the entire chili. It makes a huge difference!
- Quality Matters for Maple: For the best results, always opt for pure maple syrup, not pancake syrup or artificial maple flavorings. Pure maple syrup offers a complex, natural sweetness and depth that perfectly complements the pumpkin and spices, without making the chili overtly sweet.
- Adjust Consistency as Needed: Chili consistency is a personal preference. If you prefer a thicker chili, leave the lid ajar for the last hour of cooking to allow some liquid to evaporate, or mash some of the beans against the side of the slow cooker. For a thinner chili, simply add a splash more broth or water until it reaches your desired consistency.
- Control Your Spice Level: This recipe offers a medium spice level, but you are the chef! For more heat, add an extra pinch of cayenne pepper, a diced jalapeño (seeds removed for less heat, left in for more), or a dash of hot sauce. If you’re sensitive to spice, start with a smaller amount of chili powder and taste before adding more.
- Let It Rest (If You Can!): Like many stews and braises, chili often tastes even better the next day. The flavors continue to meld and deepen as it sits. If time allows, make it a day ahead, refrigerate it overnight, and gently reheat. You’ll be amazed at the intensified taste!
- Layer on the Toppings: A great chili is always made even better with fantastic toppings! Offer a spread of shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh chopped cilantro, diced avocado, sliced green onions, a squeeze of lime juice, or even some crushed tortilla chips or cornbread for crunch.
Variations & Substitutions
This recipe is wonderfully versatile, allowing you to tailor it to your dietary needs or personal preferences:
- Meat Options: Feel free to substitute the ground beef with ground turkey, ground chicken, or even ground pork. For a vegetarian version, omit the meat entirely and add an extra can of beans (like cannellini or pinto) or some hearty diced mushrooms.
- Bean Bonanza: Don’t limit yourself to kidney and black beans. Pinto beans, cannellini beans, or even chickpeas would work beautifully in this chili. Mix and match your favorites!
- Pumpkin Prep: While canned pumpkin puree is incredibly convenient, if you have fresh pumpkin on hand, you can absolutely roast and puree it yourself. Just ensure it’s a smooth consistency.
- Sweetener Swaps: If you prefer, you can use a touch of brown sugar or even a date paste instead of maple syrup, though maple truly complements the pumpkin best. Adjust to your taste, starting with less and adding more if desired.
- Dairy-Free/Vegan: This chili is already naturally dairy-free (just omit cheese/sour cream toppings). For a vegan version, simply swap the ground beef for plant-based crumbles or extra beans/vegetables, and use vegetable broth instead of chicken broth.
- Gluten-Free: The recipe is inherently gluten-free, but always double-check your broth and any spice blends to ensure they are certified gluten-free, just to be safe.
- Keto/Low-Carb: To make this chili keto-friendly, omit the beans entirely. Increase the amount of ground meat and add more low-carb vegetables like bell peppers, zucchini, or spinach. You can also use a sugar-free maple extract or a sugar substitute to replicate the maple flavor without the carbs.
Storage & Freezing
This chili is fantastic for meal prepping and makes excellent leftovers!
- Refrigerator: Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day as the flavors have more time to meld and deepen.
- Freezer: Chili freezes beautifully! Allow it to cool completely, then transfer it to freezer-safe containers or heavy-duty freezer bags. Lay bags flat to save space. It will keep well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat chili on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also reheat individual portions in the microwave. Add a splash of broth or water if it seems too thick after storage.
FAQ
Can I use fresh pumpkin instead of canned puree?
Yes, absolutely! If you have fresh pumpkin, you’ll need to roast it until very tender, then puree it until smooth. Make sure it’s a pure pumpkin puree, not pumpkin pie filling which contains added spices and sugar. The amount will be similar to canned puree.
Will the maple syrup make the chili too sweet?
Not at all! The small amount of maple syrup is carefully balanced with the savory ingredients and spices. It’s meant to add a subtle depth and a hint of warmth, complementing the pumpkin and balancing the acidity of the tomatoes, rather than making the chili taste overtly sweet. It’s a flavor enhancer, not a dessert component.
How can I make this chili spicier?
To kick up the heat, you have a few options! You can add an extra teaspoon or two of chili powder, a pinch of cayenne pepper, or a dash of your favorite hot sauce. For fresh heat, finely dice a jalapeño or serrano pepper and add it with the onion and garlic. Remember to taste as you go!
What are the best toppings for this pumpkin maple chili?
The best toppings enhance the chili’s flavors! We love shredded sharp cheddar or Monterey Jack cheese, a dollop of sour cream or Greek yogurt, fresh chopped cilantro, thinly sliced green onions, and a squeeze of fresh lime juice. For extra texture, crushed tortilla chips or warm cornbread on the side are also fantastic!
Can I make this chili on the stovetop instead of a slow cooker?
While designed for the slow cooker to allow flavors to meld beautifully, you can certainly adapt it for the stovetop. After browning the meat and sautéing aromatics, combine all ingredients in a large pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1-2 hours (or longer for deeper flavor), stirring occasionally to prevent sticking. Add extra broth if needed to maintain consistency.
I truly hope this Slow Cooker Chili with Pumpkin & Maple brings as much warmth and joy to your table as it has to ours. It’s more than just a meal; it’s an experience in cozy comfort, blending familiar flavors with a delightful twist. Don’t forget to pin this recipe for later so you can revisit this autumn favorite again and again!
Cozy Slow Cooker Chili with Pumpkin & Maple – Easy Dinner!
Ingredients
- 1.5 lbs ground beef (or turkey/chicken)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1.5 cups chicken or vegetable broth
- 1/4 cup pure maple syrup
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheese, sour cream, fresh cilantro, green onions
Instructions
- Step 1 In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain any excess fat. Add the diced onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Step 2 Transfer the browned meat and onion mixture to a 6-quart (or larger) slow cooker.
- Step 3 Add the pumpkin puree, crushed tomatoes, rinsed kidney beans, rinsed black beans, chicken broth, maple syrup, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) to the slow cooker.
- Step 4 Stir all ingredients thoroughly to combine. Season generously with salt and black pepper.
- Step 5 Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chili is hot, bubbly, and the flavors have melded together beautifully.
- Step 6 Taste and adjust seasonings as needed, adding more salt, pepper, or spices to your preference. If desired, mash some of the beans against the side of the slow cooker for a thicker consistency.
- Step 7 Ladle the chili into bowls and serve hot with your favorite toppings like shredded cheese, a dollop of sour cream or Greek yogurt, fresh cilantro, or sliced green onions. Enjoy!
Ingredients
- 1.5 lbs ground beef (or turkey/chicken)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can pumpkin puree (not pie filling)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1.5 cups chicken or vegetable broth
- 1/4 cup pure maple syrup
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheese, sour cream, fresh cilantro, green onions
