Crock-Pot Black & White Pumpkin Chili

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Guys, I’m so glad that fall is in full swing. I love everything about the season, especially the cool, crisp weather and beautiful foliage. And, of course, I love all of the comfort food and deliciousness that goes along with it.

Now that we’re nearing the colder months of the year, it’s truly the perfect time to break out the crock-pot and make a big ol’ batch of chili. Am I right? And even better than traditional chili? Pumpkin chili. Ooooh, yes. You know how I love all things pumpkin! 🙂 And this recipe couldn’t be easier: Just set it and forget it!

crockpot pumpkin chili

This Crock-Pot Black & White Pumpkin Chili combines the best of both worlds: Savory chili flavors with pumpkin, spice, and everything nice. Neither the chili or pumpkin is especially overpowering, but, instead, the two form a well-balanced, blended flavor. It’s definitely a fall-inspired meal that will fill you up and leave a smile on your face. I hope you love it as much as I do! 🙂



  • 1.5 cups canned pumpkin
  • 1 pound ground beef (or turkey or chicken)
  • 1 can (15.5 oz) black beans
  • 1 can (15.5 oz) white beans
  • 1 can (14.z oz) diced tomatoes with roasted garlic & onions
  • 1 cup water
  • 1/2 cup marinara sauce
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp chili powder
  • 1 tbsp garlic powder
  • 2 tsp pumpkin pie spice
  • 1 tsp salt

Directions: Combine ingredients in crock-pot. (Brown the meat beforehand or just add to crock-pot and break up with wooden spoon.) Cook on high for 4 hours. Serve immediately or freeze for future use. <— Makes an excellent quickie freezer meal!

Makes approximately 5 cups



  1. Thanks for another chili recipe! I love crockpot recipes, quick and easy! I was wondering why you used olive oil over coconut oil in this recipe?

  2. Hey there! This looks great! Is the meat cooked in advance? I hoping not so I can save the step, but either way it looks great! Thank you!

  3. I love pumpkin, but I’m hesitant to try it because of the spices. I am not a fan of Skyline Chili because of the spices they use (unconventional spices for chili, like cinnamon).

  4. This was delicious! I don’t have a large crock pot, so I cooked it in a 6-quart sauce pan on the stove. I used ground turkey instead of beef. Yum! My family loved it, too.

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