Description
Learn how to make a delicious and hearty Crock Pot Pumpkin Chili with this easy recipe. Perfect for cozy nights in, this dish is a must-try!
Ingredients
- 1 pound (454 g) (450 grams) ground beef
- 1 tablespoon (15 ml) (15 milliliters) olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (15 ounces (425 g) / 425 grams) pumpkin puree
- 1 can (15 ounces (425 g) / 425 grams) diced tomatoes
- 1 can (15 ounces (425 g) / 425 grams) kidney beans, drained and rinsed
- 1 can (15 ounces (425 g) / 425 grams) black beans, drained and rinsed
- 2 cups (480 ml) (480 milliliters) beef broth
- 2 tablespoons (30 ml) (30 grams) chili powder
- 1 teaspoon (5 ml) (5 grams) ground cumin
- 1 teaspoon (5 ml) (5 grams) paprika
- 1 teaspoon (5 ml) (5 grams) salt
- 1/2 teaspoon (3 ml) (2.5 grams) black pepper
- 1/4 teaspoon (1 ml) (1.25 grams) chili flakes (optional)
Instructions
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic and chopped bell pepper; cook for another 2 minutes.
- Add ground beef to the skillet; cook until browned, breaking it apart as it cooks.
- Drain excess fat from the skillet.
- Transfer the cooked mixture to the crock pot.
- Add pumpkin puree, diced tomatoes, kidney beans, and black beans to the crock pot.
- Pour in beef broth.
- Stir in chili powder, ground cumin, paprika, salt, black pepper, and cayenne pepper if using.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir occasionally during cooking.
- Adjust seasoning to taste before serving.
Notes
- Try using lean ground beef or Worcestershire sauce for a richer flavor.
- Add diced jalapeños or red pepper flakes for a bit of heat.
- Thicken the chili by mashing some beans before serving, and garnish with sour cream, cheese, and cilantro.
