Best Easy Slow Cooker Pumpkin Chili Freezer Meal

The best feeling of the day is walking into your home to the smell of hearty chili in the slow cooker or Crockpot and no work to be done on your part, because dinner is ready to serve. This Slow Cooker Pumpkin Chili has just a hint of pumpkin flavor, making it the best chili to serve for the fall season.

Slow Cooker Pumpkin Chili has been served in our home every fall and winter for years. It combines the best of classic chili with a warm hint of pumpkin. This chili is naturally gluten-free and wonderful to serve with corn chips and your favorite chili toppings.

What you’ll love about Slow Cooker Pumpkin Chili:

• Dump and Go Recipes!
• Naturally gluten-free!
• Perfect for meal prep and freezes great to reheat later!
• Packed with warm, cozy flavors!

Ingredients for Pumpkin Chili Recipe:

• Ground Beef
• Bush’s Chili Beans
• Beef Broth
• Diced Tomatoes
• Canned Pumpkin
• Pumpkin Pie Spice
• Minced Onion
• Garlic Clove
• Chili Powder
• Ketchup
• Shredded Cheddar Cheese
• Cornbread
• Fritos
• Sour Cream

Step-by-Step Instructions:

1. Using a large skillet, brown the ground beef and drain if needed.
2. Using a 6-quart slow cooker, add the ground beef and the remaining chili toppings. Stir to combine.
3. Cover and cook on low for 6 to 8 hours.
4. Serve with cheese, cornbread, or Fritos, your choice of toppings.

How do you make Gluten-Free Slow Cooker Pumpkin Chili?

This recipe is naturally gluten-free; however, always check all ingredients to be sure no cross-contamination has occurred. This can happen when using chili beans. We use Bush’s Chili Beans for this recipe.

Variations of Pumpkin Chili:

• Make it spicy – Add in cayenne pepper or jalapenos to add spice; this is a very mild chili when made as written.
• Make it Vegetarian – Skip the meat and add additional beans of choice, like Pinto.
• Make it Creamy – Stir in cream cheese before serving.

Tips for Making Slow Cooker Pumpkin Chili:

This chili can be made in the Ninja Foodi or Instant Pot as well. If you are short on time, choose one of those options.

Remember to use canned pumpkin puree; do not use pumpkin pie filling, or it will already have spices added, and make the chili overpowering.

The ground beef will be pre-cooked before being added to the Slow Cooker, so cook this first. Once it’s cooked and drained, add all ingredients to the slow cooker, set it, and forget it!

Freezer Meal Pumpkin Chili Instructions:

Prepare the ingredients as instructed on the recipe card and add them to a heavy-duty, freezer-safe storage bag. Be sure to label the bag with the date and cooking instructions. Remove as much excess air as possible to prevent freezer burn, then lay the bag flat in the freezer for easy storage.

Storage & Cooking: Store in the freezer for up to 3 months. When ready to serve, defrost completely in the refrigerator overnight. Once thawed, pour the ingredients into a 6-quart slow cooker and cook on low for 6-8 hours (or until the internal temperature reaches 165 degrees F).

If you are freezer prepping, be sure to also try these Slow Cooker Beef Fajitas and Slow Cooker Pulled Pork Freezer Meal.

How do you store leftovers?

Once fully cooled, store the leftovers in an airtight container in the fridge for up to 3 days. When ready to serve, heat in a microwave-safe bowl for 1-2 minutes.

The leftover chili can also be stored in a freezer-safe storage container in the freezer for up to 3 months. When ready to serve, let defrost overnight and heat in the slow cooker on low for 2-3 hours.

Pumpkin adds a subtle touch to this classic chili recipe, giving it all the fall vibes that you are looking for in a meal. It’s so wonderful that you’ll be making it all season long! This Slow Cooker Pumpkin Chili is a must-have this season.