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Pumpkin Chili

Pumpkin Chili

Lisa Kamolnick
Sneak some veggies into your chili with this slow-cooked chili that calls for pumpkin purée.
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Main Course
Cuisine American
Servings 8 cups


  • Slow Cooker


  • 1 ½ C Mexichili Magic Mix
  • 2 tsp dried oregano
  • 2 tsp dried sweet basil
  • 1 TBSP chili powder
  • 1 TBSP cayenne this makes for a hot chili, adjust to taste
  • 1 TBSP any style hot pepper sauce or powder optional, adds some alarms to the chili
  • 8 oz cans chopped green chilies substitute 8 oz. green sauce for hotter, or 8 oz. sweet peppers for milder
  • 8 oz diced tomato fresh or can, but ensure juices go into the mix
  • 6 oz tomato paste
  • 8 oz pumpkin purée if you use canned ensure it’s plain purée
  • 1 lb white corn kernels frozen or canned-be sure to drain if using canned
  • 1 C pinto beans optional
  • ¾ C water
  • Optional Toppings
  • ½ C chopped green onion
  • ½ C shredded cheese e.g., cheddar, Colby jack
  • ½ C sour cream
  • ½ C guacamole


  • Add ingredients to a medium to large crockpot, and stir.
    Pumpkin Chili
  • Best cooked on low setting for about 4 hours but will tolerate faster cooking on high for shorter cook. (Can also be cooked on stovetop on low setting with occasional stirring.)
  • Remove from slow cooker or reduce to warm setting.


Mexichili Magic Mix
Serving Suggestions
Serve warm with desired toppings as a one-bowl meal or dinner side. Great for game-day parties and potluck dinners.
Keyword chili, pumpkin, vegetarian option