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Slow Cooker Beef and Pumpkin Chili with Sweet Potatoes made bean-free with plenty of produce. This hearty, belly-soothing dinner recipe is ideal for the cold months of the year, but can also be prepared year round!
My husband recently went on a hunting trip to Idaho, and I always like to prepare at least one large meal to take with him. We put our two heads together and came up with a fall chili recipe that we both acknowledged could be a hit or a miss.
Well, the amazing news is that it was a hit, as we both agree the balance of flavors and fall produce hit the spot. Both my husband and I don’t eat a huge amount of beans, so canned pumpkin and sweet potatoes replace the carb source and fiber of the beans while remaining belly friendly.
Which brings me to my next point. I have found that beanless chili recipes like this are often belly-pleasing and soothing for those who have acute or chronic GI issues. In fact, this recipe was partially inspired by the Instant Pot Pumpkin Chili recipe I shared many years ago, while I was going through my own personal gut struggles.
The best part about this pumpkin chili recipe, other than its magnificent flavor, is that this simple recipe is easy to prepare! The slow cooker does all of the heavy lifting, as it creates the most flavorful meal with rich, tender beef.
Plus the ingredients are straightforward and easy to find at any grocery store.
Ingredient Notes:
Lean Ground Beef: The main ingredient in this beef chili recipe, we need a couple of pounds of ground beef. I use 90/10 (10% fat, 90% lean), but any ratio works. You may consider draining the fat after browning the beef if you use 85/15 or 80/20.
Canned Pumpkin Puree: Canned pumpkin adds volume, thickness, a carbohydrate source, Vitamin A, Vitamin C, potassium, and fiber. Be sure to read the ingredient label on your canned pumpkin to verify there is only pumpkin and no other added ingredients (like sugar and spices).
Sweet Potato: Similar to pumpkin, fresh sweet potato adds complex carbs, vitamins, fiber, a naturally sweet flavor, and bites of texture to replace the beans.
Diced Tomatoes and Tomato Paste: Bringing a classic acidic tang to the chili, diced tomatoes and tomato paste work wonders in balancing out the sweet flavors from the pumpkin and sweet potatoes.
Chili Powder: Rather than adding many individual spices, I stick with chili powder to make chili. It is a combination of paprika, garlic powder, onion powder, ground cumin, oregano, and sometimes cayenne pepper. Be sure you like your chili blend before using it, as it is responsible for the chili flavor.
Beef Broth: Some extra liquid to bring everything together in one great recipe. I use beef broth or chicken broth but vegetable broth works too.
Yellow Onion and Fresh Garlic: Fresh onion and garlic provide a huge flavor backdrop for a savory chili recipe.
Bell Peppers: Bell peppers add a sweet and slightly smoky flavor to the chili. I use one green bell pepper and one red bell pepper, but any color combination works.
Canned Green Chilies: A rush of tangy flavor comes from diced green chiles. I use mild chiles, but you can also go with medium or hot.
Sea Salt: Season the chili to your personal taste using salt and black pepper.
Avocado Oil: Here to sauté the onion and brown the beef, avocado oil is ideal for cooking at higher temperatures.
Recipe Customizations:
- If you’re into beans, add up to 3 cans (5 cups) of drained beans. Black beans, pinto beans, kidney beans, and garbanzo beans are all great options.
- Skip the pumpkin puree and add another 15-ounce can of diced tomatoes or another 1 cup of broth.
- Omit the sweet potato if you’re fine with the amount of carbs and sweetness the pumpkin brings.
- For spicy chili, add 1 to 2 jalapenos (leaving the seeds in), or a dash of hot sauce, cayenne pepper or red pepper flakes to your personal taste. Diced jalapeno can vary in spice level, as a fair warning.
- Hide additional vegetables inside of the meal. My top two recommendations are to finely chop a head of cabbage or 5 ounces of spinach and add either in. The cabbage should go in from the beginning, and spinach can go in at the very end. I added a 10-ounce bag of finely shredded cabbage, which is roughly half a head.
- Use any kind of ground meat, including ground turkey, ground pork, or ground chicken.
How to Make Crock Pot Beef Pumpkin and Sweet Potato Chili:
Heat the avocado oil in a large skillet over medium-high heat. Sauté the onion, stirring occasionally, until softened, about 5 minutes.
Add in the ground beef and minced garlic and use a spatula to break the meat into smaller chunks. Continue browning and chunking the meat until it has cooked nearly through.
Transfer the meat and onion mixture to the bottom of your slow cooker.
Add in the remaining ingredients except for the sweet potato and give everything a big stir.
Secure the lid on the crock pot and cook for 8 hours on low heat or 4-5 hours on high heat.
When the chili has 2 hours of cook time remaining, add in the chopped sweet potato and stir well so that the chunks of sweet potato are submerged in liquid.
Again, replace the lid and continue cooking for the remaining time (2 hours or until the sweet potato reaches your desired level of doneness).
Taste the chili for flavor and add salt or spices to your personal taste.
Serve chili in big bowls with your favorite toppings, like shredded cheddar cheese, sour cream (or Greek yogurt), chopped green onions or red onion, fresh cilantro, sliced avocado, etc.
Storage Options:
- Refrigerator: Store chili in a large airtight container in the refrigerator for up to 1 week.
- Freezer: Transfer any leftover chili to a large zip lock bag or freezer bag and freeze for up to 2 months.
The next time you’re craving a bean-free chili and are up for some autumn produce, this easy slow cooker meal is here to serve! It is one of my favorite chili recipes to make for meal prep on a cold day. Store individual servings in separate containers for grab-and-go work lunches!
This slow cooker pumpkin chili tastes even better the next day. So don’t be shy about making it in advance!
Enjoy it on game day with friends and family!
If you love cooking in your slow cooker, also try these reader favorites.
More Slow Cooker Meals:
- Crock Pot Chicken and Apples
- Garlic Butter Crock Pot Turkey Breast
- Crock Pot Chicken Stew
- Slow Cooker Pot Roast
- Crock Pot Coconut Lime Chicken and Vegetables
- Crock Pot Sausage and Cabbage Soup
Slow Cooker Beef and Pumpkin Chili
Equipment
Ingredients
- 2 Tbsp avocado oil
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 2 lbs lean ground beef
- 4 Tbsp chili powder
- 1-2 tsp sea salt, to taste
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (7-oz) can green chiles
- 1 (15-oz) can pumpkin puree
- 1 (15-oz) can diced tomatoes
- 2 Tbsp tomato paste
- 1 to 2 cups beef broth , or chicken broth
- 1 medium-sized sweet potato, chopped into cubes
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. Saute the onion, stirring occasionally, until softened, about 5 minutes. Add in the ground beef and minced garlic and use a spatula to break the meat into smaller chunks. Continue browning and chunking the meat until it has cooked nearly through.
- Transfer the meat and onion mixture to the bottom of your slow cooker.
- Add in the remaining ingredients except for the sweet potato and give everything a big stir.
- Secure the lid on the crock pot and cook for 8 hours on low heat or 4-5 hours on high heat. When the chili has 2 hours of cook time remaining, add in the chopped sweet potato and stir well so that the chunks of sweet potato are submerged in liquid. Again, replace the lid and continue cooking for the remaining time (2 hours or until the sweet potato reaches your desired level of doneness).
- Taste the chili for flavor and add salt or spices to your personal taste.
- Serve chili in big bowls with your favorite toppings, like shredded cheddar cheese, sour cream (or Greek yogurt), chopped green onions or red onion, fresh cilantro, sliced avocado, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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