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A bowl of creamy pumpkin chili topped with sour cream and cheese

Crockpot Creamy Pumpkin Chili

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 450 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic , minced
  • 15 oz pumpkin puree
  • 15 oz black beans, rinsed and drained
  • 15 oz red kidney beans, rinsed and drained
  • 14.5 oz canned diced tomatoes
  • 1 cup beef broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 oz cream cheese, cubed

Instructions
 

  • Brown the ground beef in a skillet over medium-high heat until no longer pink; drain excess fat.
  • Transfer the cooked beef to the slow cooker insert.
  • Add the onion, garlic, pumpkin puree, black beans, kidney beans, diced tomatoes, broth, chili powder, cumin, salt, and pepper.
  • Stir the mixture thoroughly to combine all ingredients.
  • Cover and cook on low setting for 6 hours or high setting for 3 hours.
  • Thirty minutes before serving, add the cubed cream cheese and stir until completely melted and the sauce is creamy.
  • Adjust seasoning to taste and serve.