If you’re looking for a unique twist on classic chili that brings cozy, fall flavors into your slow cooker, you absolutely need to try this Crockpot Creamy Pumpkin Chili Recipe. It’s the perfect blend of savory spices, creamy pumpkin, and hearty beans that come together in such a comforting way. The creamy texture paired with the subtle sweetness from the pumpkin and the smoky maple sausage creates a chili unlike any you’ve had before. Whether it’s a chilly weeknight or a weekend gathering, this recipe will quickly become your go-to comfort food.
Ingredients You’ll Need
The beauty of this Crockpot Creamy Pumpkin Chili Recipe is how each simple ingredient plays a key role in creating depth and richness. From the smoky maple breakfast links to the creamy pumpkin puree, every component comes together in perfect harmony to make this chili both hearty and flavorful.
- Maple breakfast links: Provides a smoky sweetness that pairs beautifully with the spices and pumpkin.
- Great northern beans: Add a creamy texture and hearty protein to make this chili satisfying.
- Corn kernels: Bring a subtle crunch and a sweet pop that complements the pumpkin.
- Diced green chilies: Introduce a gentle heat without overpowering the other flavors.
- Diced tomatoes with green chilies (Ro-Tel): Adds acidity and a bit of spice for balance.
- Pure pumpkin puree: The star ingredient that makes this chili creamy and wonderfully seasonal.
- Chicken stock: Creates a flavorful base that ties all the ingredients together.
- Ground cumin: Offers a warm, earthy spice that’s essential in chili.
- Chili powder: Boosts the classic chili flavor with a mild kick.
- Ground nutmeg: Adds a hint of warmth and a subtle depth to the seasoning.
- Ground black pepper: Enhances the overall spice and flavor complexity.
- Cream cheese: Makes the chili luxuriously creamy and smooth.
- Green onion, cheddar cheese, and sour cream: Perfect toppings to add freshness, sharpness, and tang.
How to Make Crockpot Creamy Pumpkin Chili Recipe
Step 1: Prepare and Cook the Sausage
Start by carefully removing the casings from the maple breakfast links to ensure that the sausage cooks evenly. Crumble the sausage into a skillet over medium heat and let it brown fully, which usually takes about 8 to 10 minutes. This step develops that smoky, caramelized flavor that sets the foundation of the chili. Once cooked, drain any excess fat to keep your chili hearty but not greasy.
Step 2: Combine Ingredients in the Crockpot
After the sausage is ready, place it in your crockpot along with the great northern beans, corn kernels, diced green chilies, diced tomatoes with green chilies, and the pumpkin puree. Pour in the chicken stock for a rich, warming base. Sprinkle in the ground cumin, chili powder, nutmeg, and black pepper to infuse the chili with a complex, cozy spice profile. Stir everything well so the flavors can mingle as the chili cooks.
Step 3: Slow Cook and Let the Flavors Develop
Set your crockpot to low and let this hearty mixture simmer for 6 to 8 hours. The long cook time is key to melding all the ingredients together, allowing the chili to thicken and the spices to intensify. Your home will fill with the most delightful aromas during this process—surely a sign of a delicious meal to come.
Step 4: Add Cream Cheese for Ultimate Creaminess
About 20 to 30 minutes before serving, prepare the cream cheese by cutting it into chunks and microwaving just until it’s soft at room temperature. Adding the cream cheese at this stage lets it melt slowly into the chili, creating that irresistibly creamy texture that makes this Crockpot Creamy Pumpkin Chili Recipe so special. Stir occasionally while the cream cheese melts fully into the dish, then get ready to serve!
How to Serve Crockpot Creamy Pumpkin Chili Recipe
Garnishes
To truly elevate the presentation and flavor, top the chili with freshly chopped green onions for a pop of color and mild sharpness. A sprinkle of shredded cheddar cheese adds richness and a pleasing melt, while a dollop of sour cream lends a cool, tangy contrast that balances the spices perfectly. These simple garnishes make every spoonful even more satisfying.
Side Dishes
If you’re seeking perfect companions to this chili, think about serving it alongside crusty bread, warm cornbread, or even some tortilla chips for dipping. A fresh green salad or roasted vegetables can also help balance the hearty, creamy nature of the chili and make for a complete meal.
Creative Ways to Present
Want to impress your guests or treat yourself to something extra special? Serve this Crockpot Creamy Pumpkin Chili Recipe in individual mini pumpkin bowls or edible bread bowls for that wow factor. You can also layer it in a casserole dish topped with cheese and bake it briefly to create a chili bake variation that’s fun and comforting all at once.
Make Ahead and Storage
Storing Leftovers
This chili actually tastes better the next day, once the flavors have had even more time to settle. Store leftovers in an airtight container in the refrigerator for up to 4 days. Just give it a good stir before reheating, and you’re good to go.
Freezing
If you want to save some for later, this Crockpot Creamy Pumpkin Chili Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Make sure to cool it completely before freezing for the best texture when reheated.
Reheating
Reheat your chili gently on the stove over medium-low heat, stirring occasionally to ensure it warms evenly. If it seems too thick, add a splash of chicken stock or water to loosen it up. You can also microwave individual portions, stirring halfway through for an even heat.
FAQs
Can I make this chili vegetarian?
Absolutely! To keep it vegetarian, simply omit the maple breakfast links and consider adding extra beans or some diced mushrooms for additional texture and protein. Be sure to use vegetable stock instead of chicken stock.
Is pumpkin puree sweet or savory?
Pure pumpkin puree is naturally mild with a slightly earthy flavor that leans savory, making it perfect for dishes like this chili. It’s not sweet like pumpkin pie filling, so it enhances the creaminess and body without overpowering the savory spices.
Can I use canned beans other than great northern beans?
Definitely! Cannellini beans or navy beans make great substitutes and will hold up well during the slow cooking process while offering a similar creamy texture.
How spicy is this Crockpot Creamy Pumpkin Chili Recipe?
This chili has a mild to medium heat level that can be adjusted by adding more or fewer chilies and chili powder depending on your taste. The pumpkin and cream cheese also help mellow the spices, making it accessible for most palates.
Can I cook this chili in an Instant Pot?
Yes, you can adapt the recipe for an Instant Pot by sautéing the sausage first using the sauté function, then adding all ingredients (except cream cheese) and cooking on high pressure for about 20 minutes. Add the cream cheese at the end and use the sauté function to melt it in, stirring well.
Final Thoughts
This Crockpot Creamy Pumpkin Chili Recipe is a delightful, comforting dish that deserves a spot on your rotation, especially as the weather cools down. Its unique combination of smoky sausage, creamy pumpkin, and warm spices will make every meal feel extra special. Give it a try and watch how it quickly becomes a beloved classic in your kitchen!
Print
Crockpot Creamy Pumpkin Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Creamy Pumpkin Chili combines savory maple breakfast sausage with the earthy sweetness of pumpkin puree in a hearty, slow-cooked chili. Perfect for cozy fall nights, it features beans, corn, and a blend of warming spices, all enriched with cream cheese for a smooth, comforting texture. Garnish with green onions, cheddar cheese, and sour cream for a satisfying meal that serves six.
Ingredients
Meat and Dairy
- 1 (12 ounce) package maple breakfast links
- 8 ounces plain cream cheese
- Cheddar cheese, for garnish (to taste)
- Sour cream, for garnish (to taste)
- Green onion, thinly sliced, for garnish (to taste)
Beans and Vegetables
- 2 (15 oz) cans great northern beans, drained and rinsed
- 1 (15 oz) can whole corn kernels, drained
- 1 (4 oz) can diced green chilies
- 1 (10 oz) can diced tomatoes with green chilies (Ro-Tel)
- 1 (15 oz) can pure pumpkin puree
Liquids and Seasonings
- 4 cups (32 ounces) chicken stock
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the sausage: Using a knife, carefully remove the casings from all of the maple breakfast links. Heat a skillet over medium heat and crumble the sausage into it. Cook, stirring occasionally, until the sausage is browned and fully cooked, about 8-10 minutes. Drain the excess fat and set aside.
- Combine ingredients in crockpot: Add the cooked sausage, drained great northern beans, corn kernels, diced green chilies, diced tomatoes with green chilies, pumpkin puree, chicken stock, ground cumin, chili powder, ground nutmeg, and black pepper to the crockpot. Stir thoroughly to mix all ingredients evenly.
- Cook the chili: Cover the crockpot and cook on low heat for 6 to 8 hours, allowing the flavors to meld together and the chili to thicken slightly.
- Add cream cheese and finish cooking: About 20 to 30 minutes before serving, cut the block of cream cheese into 6 to 8 chunks. Microwave the chunks for 30 to 60 seconds until softened to room temperature. Add the cream cheese chunks to the crockpot and stir occasionally as it melts and incorporates into the chili during the last 20-25 minutes of cooking.
- Serve with garnishes: Once the cream cheese is fully melted and mixed in, serve the chili hot. Top with sliced green onions, shredded cheddar cheese, and a dollop of sour cream as desired.
Notes
- Removing the casings from the sausage before cooking helps it crumble better and blend seamlessly into the chili.
- Soften the cream cheese before adding to prevent clumps and ensure a creamy texture.
- This chili can be made ahead and reheated; flavors improve after resting overnight.
- For a vegetarian option, substitute the sausage and chicken stock with plant-based sausage and vegetable broth.
- Adjust chili powder and green chilies for desired level of spiciness.
