Pumpkin Chili - A New Twist on the Fall Favorite

We love easy recipes; soups and all things fall! There’s nothing better than making a quick recipe in the morning, leaving it all day and having dinner ready complete with leftovers by 5pm.

I recently made this Pumpkin Chili recipe from The Real Food Dieticians and it was a hit. It calls for organic ground beef or bison but you could easily substitute ground chicken or turkey if you prefer. I went with beef and it was great. The pumpkin puree and cinnamon keep it sweet. You can control the spice by adding less chili powder for your family and friends that prefer a less spicy version. This is also a Whole30 approved recipe which is a plus.

Another tip; most slow cooker inserts can be used on the stove like a Dutch oven. I sauté the veggies and meat in the slow cooker pot on the stove and then drop it in the slow cooker. That way you save the mess of an additional pan.

Below is the recipe and nutritional info from The Real Food Dieticians or you can print the recipe by clicking this HERE.


Prep time: 15 mins

Cook time: 6 hours

Total time: 6 hours 15 mins

Author: The Real Food Dietitians

Serves: 6


1 Tbsp coconut oil or pure beef tallow (such as Fatworks Pure Tallow)

2 cups chopped yellow onion (about 1 large onion)

1 medium green bell pepper, diced

6 cloves garlic, minced

1 ½ pounds grass-fed ground beef or bison

1 28-oz can diced tomatoes

½ 6-oz. can tomato paste

1 14-oz. can pumpkin puree

½ - 1 cup chicken broth or water (homemade or store-bought)

2 ½ tsp. dried oregano

2 Tbsp. chili powder

1 tsp. ground cinnamon

1½ tsp. ground cumin

1 tsp. sea salt

¼ tsp black pepper


Heat a large pot or Dutch oven over medium-high heat. Add oil and sauté the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.

Add the garlic and cook an additional 30 seconds or until fragrant.

Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.

Transfer meat mixture to the slow cooker.

Add remaining ingredients and stir.

Set heat to LOW and cook for 6-7 hours. Serve with desired toppings.


Serving size: ⅙th recipe Calories: 328 Fat: 14g Carbohydrates: 23g Sugar: 10g Sodium: 511mg Fiber: 6g Protein: 26g



Do you have any crock pot recipes you swear by? Leave a comment in the comment section below, we’d love to hear about them. Happy Slow Cooking!






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