Dinner

Slow Cooker Pumpkin Chili with Cornbread Recipe

Bylina moretti September 6, 2026September 6, 2026

Introduction

This Slow Cooker Pumpkin Chili with Cornbread is a comforting and hearty meal perfect for chilly days. The pumpkin adds a subtle sweetness that balances the spicy chili, while the golden cornbread complements it with a delightful texture. It’s easy to prepare and perfect for feeding a crowd.

A close-up view of a white bowl filled with a thick stew layered with orange sauce mixed with ground beef and black beans, creating a chunky texture. There is melted cheese in the stew that adds a creamy, shiny layer over the stew. To the side, a single thick piece of golden-yellow cornbread with visible corn kernels rests on top of the stew, adding a rough, crumbly texture in contrast to the stew. The stew looks stew-like and rich with a woman's hand holding a spoon above, dripping with the same orange sauce and meat mixture. The whole image is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef, finely crumbled
1 (15-ounce) can pumpkin puree, smooth
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can kidney beans, drained and rinsed
2 cups beef broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
½ teaspoon cracked black pepper
1 cup cornmeal
½ cup all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup milk
1 large egg
¼ cup melted butter
½ cup corn kernels

Instructions

Step 1: Brown the ground beef in a skillet over medium-high heat, breaking it up until no pink remains. Drain any excess fat.
Step 2: Transfer the beef to the crockpot and stir in pumpkin puree, diced tomatoes (with juices), kidney beans, beef broth, chili powder, cumin, salt, and cracked black pepper.
Step 3: Cover and cook on low for 6 hours or on high for 3 hours, until flavors meld and the chili thickens.
Step 4: While the chili cooks, preheat the oven to 400°F (200°C) and grease an 8-inch square baking pan.
Step 5: In a bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In another bowl, combine milk, egg, and melted butter, then pour into the dry ingredients and gently fold in the corn kernels.
Step 6: Pour the cornbread batter into the prepared pan and bake for 18–20 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Step 7: Serve generous bowls of chili topped with warm cornbread squares. Optionally garnish with a dollop of sour cream.

Tips & Variations

For a vegetarian version, substitute the beef broth and ground beef with vegetable broth and cooked lentils or extra beans.
Add a pinch of cinnamon or smoked paprika to the chili for a unique depth of flavor.
Use frozen corn kernels if fresh are not available; just thaw before adding to the batter.
For extra spice, include a diced jalapeño when cooking the beef or add hot sauce when serving.

Storage

Store leftover chili and cornbread separately in airtight containers in the refrigerator for up to 4 days. Reheat the chili on the stove or in the microwave until hot. Warm the cornbread in the oven or microwave before serving to restore its softness.

How to Serve

A close-up of a dish showing two layers on a white marbled surface: the bottom layer is a thick, orange sauce mixed with browned ground meat, black beans, and melted cheese with a smooth texture that looks rich and creamy, while the top layer on the left side features a golden-yellow, crumbly cornbread with visible corn kernels embedded inside. A woman's hand is lifting a spoonful of the saucy meat mixture, with some sauce dripping down from the spoon, highlighting the gooey and hearty texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a slow cooker?

Yes, you can simmer the chili on the stovetop over low heat for about 1 to 1.5 hours, stirring occasionally, until it thickens and flavors meld.

Is pumpkin puree the same as pumpkin pie filling?

No, use plain pumpkin puree, which is just cooked pumpkin. Pumpkin pie filling contains added spices and sugar, which would alter the flavor of the chili.