Pumpkin Pinto Chili

This slow cooker/ crock pot recipe is a unique twist on the classic chili flavors. The pumpkin adds a subtle flavor and smooth texture that pairs perfectly with the spicy chipotle sauce. A great dish for your next Halloween party!

Prep Time

10 minutes

Cook Time

6 hours



193 Pinto Pumpkin Chili Web Size Pinto-HB-product-shot-crop 195 Rinsed Pintos Small


  • 1 package Hurst's Pinto HamBeensĀ®

  • 8 cups chicken broth (64 oz.)

  • 1 smoked ham hock (can substitute 1/2 lb. of smoked sausage)

  • 1 large onion, diced

  • 1 (7 oz.) can chipotles in adobo sauce (these can be found in Hispanic section of grocery and SPICY)

  • 1 (15 oz.) can of pumpkin (just pure pumpkin, NOT pie mix)

  • 2 tbsp. Chili powder

  • 1 tsp. all-spice

  • Salt and pepper to taste

Cooking Directions

  1. In a colander or sieve, rinse and sort through the pinto beans. Check for any unwanted debris and discard.

  2. Pour rinsed beans into a 4-6 quart slow cooker. Add ham hock, diced onion, ham flavor packet, & chicken stock.

  3. Scoop 2 tbsp. of the adobo sauce from the can of chipotles, add to the pot.

  4. Depending on the level of "spice" you desire, chop individual chipotles and add into the pot. CAUTION: Start with 1... THESE CAN BE HOT!

  5. Cook on high for 6 hours, or low for 8-9 hours.

  6. After the beans are tender, remove the bone from the ham hock and add the ham back into the pot.

  7. Stir in the pumpkin, chili powder, & all-spice. Cook on low for additional 30 minutes, then keep warm until ready to serve.


The chipotles and adobo sauce are VERY spicy right out of the can, but become much more mild as they cook with the beans.

Serve with tortilla chips and shredded cheese.

Every time you lift the lid it will add to the overall cooking time... be patient!