This slow-cooker pumpkin chili is my idea of fall comfort that still feels bright and lively: a big pot of smoky-spiced chili packed with colorful vegetables, creamy pumpkin puree, and little pops of quinoa that make every bowl feel hearty (without needing a mountain of meat). The pumpkin does not make it taste like dessert; it quietly thickens the broth and rounds out the heat, like the chili version of adding a splash of cream. I like this pumpkin chili recipe because it is the kind of hands-off dinner you can set up at lunch, then come back to a house that smells like cumin, garlic, and simmered tomatoes. Top it aggressively with crunchy stuff, something tangy, and a squeeze of lime, and you have a bowl that feels like a whole season in one spoon.

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Slow-Cooker Pumpkin Chili Loaded with Veggies and Quinoa (Cozy, Thick, and Weeknight-Friendly)

A veggie-loaded slow-cooker pumpkin chili with quinoa, beans, warm spices, and a thick, cozy texture that begs for big toppings.

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Prep Time 25

Cook Time 6

Total Time 6 25

Course Soup

Cuisine American

Servings 6

Equipment

Slow cooker a 6-quart slow cooker is ideal so you can stir easily without sloshing; a 5-quart works but fill level will be higher. Alternative: a 6-quart dutch oven with a lid, simmered gently on the stovetop (stir more often).
Large skillet a 12-inch skillet helps you build flavor by sauteing the aromatics and blooming the spices; alternative: do the saute right in a slow-cooker insert if it is stovetop-safe, or skip sauteing and add everything directly (flavor will be slightly lighter).
cutting board and chef knife for quick, even veggie prep; alternative: use a food processor to chop onion, carrot, and bell pepper into a small dice (do not puree).
Fine mesh strainer for rinsing quinoa (helps remove bitterness); alternative: rinse quinoa in a bowl with several water changes, then drain well.
Wooden spoon or silicone spatula for scraping browned bits and stirring; a silicone spatula is great for getting tomato paste and pumpkin puree fully incorporated.
Ladle for serving clean bowls and getting plenty of beans and veggies in every portion; alternative: a large measuring cup.

Ingredients

For the veggie base

1 tablespoon olive oil or avocado oil
1 medium yellow onion finely diced (about 1½ cup); red onion also works
4 clove garlic minced (or 1 teaspoon garlic powder in a pinch)
1 cup carrot small dice (about 2 medium carrot)
1 cup bell pepper diced (any color, or use 2 cup chopped mixed peppers)
1 cup zucchini diced (or swap in sweet potato for a starchier, thicker chili)
1 jalapeno jalapeno seeded and minced (optional, for heat)

For the spices and thickener

2 tablespoon chili powder use a fresh, fragrant blend for the best homemade chili recipe vibe
2 teaspoon ground cumin toasty and earthy; add an extra ½ teaspoon if you love cumin-forward chili
1 teaspoon smoked paprika adds gentle smokiness (sub sweet paprika if needed)
1 teaspoon dried oregano mexican oregano is especially nice if you have it
¼ teaspoon ground cinnamon optional but great with pumpkin (keeps the chili tasting warm, not sweet)
1 tablespoon tomato paste for depth and a richer body
1 can pumpkin puree 15-ounce can pure pumpkin, not pumpkin pie filling (this is the key to chili with pumpkin puree)
2 teaspoon kosher salt plus more to taste (use 1 teaspoon if using fine salt)
½ teaspoon black pepper freshly ground

For the slow cooker

1 can diced tomato 28-ounce can, with juices (fire-roasted is excellent)
2 can black bean 15-ounce can, drained and rinsed
1 can kidney bean 15-ounce can, drained and rinsed (pinto bean also works)
1½ cup corn frozen or canned (if canned, drain)
3 cup vegetable broth or chicken broth if not keeping it vegetarian

Add later (for best texture)

¾ cup quinoa rinsed very well (white or tri-color both work)
1 tablespoon lime juice brightens everything; sub apple cider vinegar
½ cup cilantro chopped (optional, or use green onion)

Optional turkey add-in (if you want a turkey pumpkin chili recipe)

1 pound ground turkey preferably 85% lean for better texture; ground turkey breast is leaner but can be drier

Toppings (pick a few and go big)

½ cup plain greek yogurt or sour cream
1 cup sharp cheddar shredded (or pepper jack)
2 cup tortilla chip for crunch (or toasted pepita)

Instructions

Prep

Dice the onion, carrot, bell pepper, and zucchini into a small, even dice so they soften at the same rate. Mince the garlic and jalapeno (if using). Rinse the quinoa in a fine-mesh strainer under cold water until the water runs mostly clear, then shake it dry.
Drain and rinse the beans. This quick step keeps the chili from tasting overly salty or canned, and it also helps the broth stay clean and not starchy.

Build flavor (quick saute, worth it)

Set a large skillet over medium heat and add the olive oil. Add onion, carrot, bell pepper, zucchini, and jalapeno. Cook, stirring occasionally, until the onion turns glossy and the vegetables soften slightly, 8 minutes.
Add garlic and cook until fragrant, 30 seconds. Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, cinnamon, salt, and black pepper. Cook, stirring constantly, until the spices smell toasted and the tomato paste darkens a shade, 1 minute. This little bloom step is the difference between flat chili and a chili recipe with pumpkin that tastes layered and deep.

Slow cook

Scrape the skillet mixture into the slow cooker. Add diced tomato, black bean, kidney bean, corn, vegetable broth, and pumpkin puree. Stir very well, making sure the pumpkin is fully dissolved into the broth (no orange streaks).
If adding ground turkey: brown it in the same skillet over medium-high heat until no longer pink, 6 minutes, breaking it into small crumbles. Season with a pinch of salt, then add it to the slow cooker. (This keeps the turkey from turning grainy and also prevents extra grease from collecting on top.)
Cover and cook on low for 6 hours. The chili should look thicker, the carrots should be tender, and the spices should smell mellow rather than sharp.

Finish with quinoa and brighten

Stir in the rinsed quinoa, cover again, and cook on low for 45 minutes, or until the quinoa is tender and you see the little spirals. Quinoa added earlier can get overly soft, so this timing keeps it pleasantly chewy and makes the final bowl feel intentional.
Stir in lime juice and cilantro. Taste and adjust: add more salt if it tastes dull, more lime if it tastes heavy, or a pinch more chili powder if you want extra warmth. If you want it thicker, crack the lid and let it cook 15 minutes longer to reduce slightly.
Ladle into bowls and pile on toppings. For a creamy turkey pumpkin chili vibe without extra dairy, do a big spoon of greek yogurt and a handful of cheddar, then finish with crushed tortilla chips for crunch.

Pairings

Toppings that make this pumpkin chili recipe feel like a full meal

Crunch: tortilla chip, crushed corn chip, or toasted pepita. Crunch is not optional here; it balances the creamy body that pumpkin puree creates.
Creamy: plain greek yogurt, sour cream, or a drizzle of cashew cream. If you are chasing a "pumpkin chili healthy" bowl, greek yogurt gives you the creamy contrast with extra protein.
Bright: lime wedges, pickled red onion, or a few dashes of hot sauce with vinegar. Pumpkin can mute acidity, so a little tang wakes everything up.
Cheesy: sharp cheddar, pepper jack, or cotija. A salty cheese plays nicely with the subtle sweetness of pumpkin.

Side dishes

Skillet cornbread: slightly sweet cornbread is classic with chili, and it leans into the fall vibe without turning the bowl into dessert.
Garlic toast or crusty bread: ideal for scooping up the last thick bits at the bottom.
Baked potato or sweet potato: split and stuff with chili, then add yogurt and scallion. It turns this into one of those pumpkin main dish recipes that feels restaurant-y but is basically pantry cooking.

Drinks

Crisp lager or pilsner: clean, cold beer cuts through chili richness.
Hard cider: especially good with the cinnamon-and-pumpkin background notes.
Sparkling water with lime: keeps the meal from feeling too heavy.

How to serve it for a crowd

If you are leaning into fall chilli recipes for game day or a casual party, set up a "toppings bar" and keep the slow cooker on warm. Put something creamy, something crunchy, something spicy, and something bright on the table, and everyone will build their perfect bowl. This is also an easy homemade chili recipe to double because the base is mostly cans and vegetables; just make sure your slow cooker can handle the volume.

FAQs

Does pumpkin make chili taste sweet?

Not in a noticeable, "pumpkin pie" way if you use plain pumpkin puree (not pie filling). In this pumpkin chili recipe, pumpkin mainly adds body and a gentle, earthy sweetness that reads more like roasted squash than dessert. The chili powder, cumin, tomatoes, and lime keep it savory.

Can I make this a pumpkin chili recipe turkey version, and what kind of turkey works best?

Yes. Use **ground turkey** for the easiest option. If you can choose, 85% lean ground turkey stays juicier than very lean ground turkey breast. You can also stir in chopped, cooked **boneless turkey breast** near the end (so it does not dry out), but ground turkey integrates more evenly and tastes more like classic chili.

When do I add quinoa so it does not get mushy?

Add quinoa in the last 45 minutes of cooking. Quinoa can turn overly soft if it sits for hours in a slow cooker. Rinsing it well also helps the texture and prevents bitterness.

Can I freeze this chili recipe with pumpkin?

Yes. Cool completely, then freeze in airtight containers. The pumpkin keeps the chili from separating, but quinoa will soften slightly after freezing and thawing (still tasty, just less chewy). Thaw overnight in the refrigerator and reheat gently, adding a splash of broth if it thickens too much.

My chili seems too thick or too thin. How do I fix it?

If it is too thick, stir in a little broth and let it warm through. If it is too thin, crack the lid and let it cook uncovered for about 15 minutes to reduce, or mash a cup of beans against the side of the slow cooker and stir them back in for quick natural thickening.