Comfort food at it’s best. An easy and flavorful slow cooker recipe, perfect for any night of the week. This hearty Fall chili is loaded with pumpkin, spices and a hint of beer.

Slow Cooker Pumpkin Beer Chili Recipe from @bakedbyrachel

I hate to break it to you but… It’s almost October. What?! Where did September go? At this rate it’ll be Christmas next week. Okay, not really, obviously but you know what I mean. The days, weeks and months are flying by.

I’m not ready for Fall to be over (even though it technically just began). Way to make sense, right?

I swear time goes by faster the older you get too. I remember as a child, summer days seemingly lasting forever and of course school days lasting even longer than forever. I guess it’s all how we look at things.

But if only to be a kid again and have never ending days… Especially to ward off the inevitable W word.

Slow Cooker Pumpkin Beer Chili Recipe from @bakedbyrachel

Now, I’m sure you’re stocked up on pumpkin and ready for lots of Fall goodies, right? It’s one of those Fall staples that you should have no less than 10 cans at any given time. Okay, I kid… But at least 2 or 3.

Even though I could live on pie alone, I wouldn’t recommend it. So instead, I’m sharing a savory way to enjoy one of autumns best flavors.

This hearty slow cooker pumpkin beer chili is packed with veggies, beans and beef with pumpkin, seasonings and pumpkin beer giving a fun seasonal twist to this classic dish. An absolute must make for Fall gatherings or any day of the week!

Let the slow cooker do all of the hard work for you! Add this easy pumpkin beer chili to your Fall plans!

Slow Cooker Pumpkin Beer Chili Recipe from @bakedbyrachel

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Slow Cooker Pumpkin Beer Chili

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Yield: 6 plus
A hearty Fall chili, loaded with pumpkin, spices and a hint of beer.


  • 3/4 lb ground beef
  • 1/2 C yellow onion, chopped
  • 1/2 C green bell pepper, chopped
  • 2 cloves garlic, minced
  • 7 oz whole kernel corn, drained
  • 15 oz black beans, drained and rinsed well
  • 15 oz kidney beans, drained and rinsed well
  • 15 oz petite diced tomatoes, undrained
  • 2 1/2 tsp salt, divided
  • 1 1/2 tsp pepper, divided
  • 1 C pumpkin puree
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • Pinch cloves
  • 8 oz pumpkin beer


  • Cook and crumble beef in a large skillet, seasoning with 1/2 tsp salt and 1/2 tsp pepper. Drain of any excess fat.
  • Transfer beef and all remaining ingredients to the bowl of a 5-6 quart slow cooker. Stir gently to combine. Cook on high for 4 hours or low for 8.
  • Serve warm.


Recipe serves roughly 6-8.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Soup
Cuisine: American
Keywords: Slow cooker