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Crock Pot Pumpkin Chili

Hearty beef and bean chili with pumpkin puree, slow cooked on LOW for 6 to 8 hours in a 6-quart Crock Pot. Serves 8.
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Prep Time 20 minutes
Cook Time 6 hours
Resting 10 minutes
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chili
  • 1 tbsp olive oil
  • 2 lb lean ground beef 85/15
  • 1 large yellow onion diced
  • 1 large red bell pepper diced
  • 3 cloves garlic minced
  • 1 15-oz can pumpkin puree not pie filling
  • 1 28-oz can diced tomatoes undrained
  • 1 15-oz can tomato sauce
  • 2 15-oz cans kidney beans drained and rinsed
  • 1 15-oz can black beans drained and rinsed
  • 1 cup beef broth
Spices
  • 3 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • 1 tbsp light brown sugar optional
  • 1½ tsp salt plus more to taste
  • ½ tsp black pepper
For serving
  • shredded cheddar, sour cream, sliced green onions and toasted pepitas optional

Method
 

  1. Heat the oil in a large skillet over medium-high heat. Cook the beef, onion and bell pepper 8–10 minutes until the beef is browned. Stir in the garlic for 1 minute and drain the fat.
  2. Transfer to a 6-quart slow cooker. Add the pumpkin, diced tomatoes, tomato sauce, beans and broth.
  3. Add all the spices, brown sugar, salt and pepper and stir until no pumpkin streaks remain.
  4. Cover and cook on LOW 6–8 hours or HIGH 3–4 hours.
  5. Uncover and rest 10 minutes. Adjust the seasoning and serve with toppings.

Notes

Use 100% pumpkin puree, not pumpkin pie filling. Storage: 4 days in the fridge or 3 months frozen. Stovetop: simmer partly covered 1–1½ hours.