This cozy crockpot pumpkin white bean sausage chili is everything I want on a chilly day. It’s hearty, a little creamy, full of fall flavor, and super easy to throw together.
Just brown your sausage, dump everything in the slow cooker, and let it do its thing.
The pumpkin adds this subtle richness that makes the chili feel extra comforting without tasting like dessert. You’ll love how filling it is—and how great it smells while it cooks.
Why I Love This Recipe
I made this once on a whim with leftover canned pumpkin—and now it’s a must-make every fall. It hits the spot every time and makes plenty for leftovers. It’s a nice change from regular chili but still gives all the same comfort.
- Cooks in the slow cooker = hands off
- Pumpkin adds creaminess without needing cream
- Filling and protein-packed
- Leftovers taste even better the next day
- Makes the house smell amazing
Servings and Time
Servings: 6
Prep Time: 15 minutes
Cook Time: 6–8 hours on low or 3–4 hours on high
Total Time: Up to 8 hours 15 minutes
What You’ll Need
- 1 lb Italian sausage (mild or spicy), casings removed
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can pumpkin purée
- 2 (15 oz) cans white beans (like Great Northern), drained and rinsed
- 1 (4 oz) can diced green chilies
- 2 1/2 cups chicken broth
- 1 1/2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, fresh parsley
Pro Tips
- Use spicy Italian sausage for more kick, or mild if you prefer
- Rinse the beans to avoid extra salt and starch
- Don’t skip browning the sausage—it adds tons of flavor
- You can double the recipe if your slow cooker is large enough
- Add more broth if you like a soupier chili
Tools Required
- Large skillet
- Slow cooker (at least 6-quart)
- Wooden spoon or spatula
- Knife and cutting board
- Can opener
Substitutions and Variations
- Use ground turkey or chicken sausage instead of pork
- Swap white beans for chickpeas or pinto beans
- Add corn or sweet potato for extra texture
- Make it dairy-free by skipping cheese and sour cream
- Use veggie broth for a lighter version
Make Ahead Tips
- Brown sausage and chop onions the night before
- Mix all ingredients in the crockpot insert and refrigerate overnight, then start cooking in the morning
- Finished chili can be stored for up to 4 days in the fridge or frozen for up to 2 months
How to Make It
Step 1: Brown the sausage
In a large skillet over medium heat, add 1 lb Italian sausage (casings removed). Break it up with a spoon and cook until browned and fully cooked, about 6–8 minutes. Drain excess fat if needed.
Step 2: Add sausage and aromatics to crockpot
Transfer the browned sausage to the crockpot. Add 1 diced yellow onion and 3 cloves minced garlic on top.
Step 3: Add remaining ingredients
Add 1 (15 oz) can pumpkin purée, 2 (15 oz) cans drained white beans, 1 (4 oz) can diced green chilies, 2 1/2 cups chicken broth, 1 1/2 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and a pinch of salt and pepper. Stir everything together until well combined.
Step 4: Stir and cook
Use a spoon to stir everything in the crockpot until fully mixed. Cover and cook on low for 6–8 hours or high for 3–4 hours, until flavors are blended and onion is soft.
Step 5: Serve
Ladle the hot chili into bowls and top with sour cream, shredded cheese, or fresh parsley if you like.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat on the stove or in the microwave until warm
- Freeze in single portions for up to 2 months
Macros Information (per serving, based on 6 servings)
- Calories: 380
- Protein: 22g
- Fat: 21g
- Carbs: 25g
- Fiber: 7g
- Sugar: 3g
Why This Recipe Works (Quick Science)
The fat from the sausage adds depth and richness. Pumpkin purée gives the broth a thick, creamy texture without dairy. The slow cooking blends the spices and aromatics together, creating a comforting and well-balanced flavor.
Common Mistakes
- Not browning the sausage first—it won’t have the same flavor
- Using pumpkin pie filling instead of plain purée (too sweet)
- Skipping salt—taste before serving and adjust
- Cooking too short—onion needs time to soften and mellow
What to Serve With
- Cornbread or crusty sourdough
- A crisp green salad
- Tortilla chips for scooping
- Roasted Brussels sprouts or sweet potatoes
FAQ
Can I use canned white beans with no salt?
Yes, just season to taste since the chili may need more salt.
Is this chili spicy?
It’s mild unless you use spicy sausage—add more chili powder if you want heat.
Can I use fresh pumpkin instead of canned?
Sure, just roast and purée it first. You’ll need about 1 3/4 cups.
Can I leave out the meat?
Yes! Add more beans or lentils for a vegetarian version.
Will it thicken more as it cools?
Yes, the chili gets thicker after it rests, especially with the beans and pumpkin.
Conclusion
This crockpot pumpkin white bean sausage chili is one of those cozy, no-fuss meals you’ll come back to every fall and winter. It’s simple, nourishing, and full of flavor. Give it a try and leave a comment to let me know how yours turned out—or if you put your own spin on it!