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Slow-Cooker Pumpkin Chili

This hearty beanless chili is a crowd pleaser – and it’s Whole30-friendly! The pumpkin adds a touch of sweetness, fiber, and vitamin A and it’s a great way to sneak more veggies into your diet. Feel free to spice it up by adding more chili powder, jalapenos or cayenne pepper if you like it spicy.

  • Author: The Real Food Dietitians
  • Prep Time: 15 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 mins
  • Yield: 6 1x
  • Category: Main Dish, Entree, Slow-Cooker, Soup/Stew/Chili



  1. Heat a large pot or Dutch oven over medium-high heat. Add oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
  2. Add the garlic and cook an additional 30 seconds or until fragrant.
  3. 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.
  4. Transfer meat mixture to the slow cooker.
  5. Add remaining ingredients and stir.
  6. Set heat to LOW and cook for 6-7 hours. Serve with desired toppings.


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  • Serving Size: 1/6th recipe
  • Calories: 328
  • Sugar: 10g
  • Sodium: 511mg
  • Fat: 14g
  • Carbohydrates: 23g
  • Fiber: 6g
  • Protein: 26g