Crockpot Pumpkin Chili
Hearty slow cooker beef and bean chili thickened with pumpkin.
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Ingredients
- 2 lb ground beef
- 1 medium onion chopped
- 1 bell pepper chopped
- 3 cloves garlic minced
- 1 can (15 oz) kidney beans drained and rinsed
- 1 can (15 oz) black beans drained and rinsed
- 1 can (14.5 oz) diced tomatoes undrained
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) pumpkin puree not pie filling
- 1 cup beef broth
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 1 1/2 tsp salt or to taste
- 1/2 tsp black pepper
Instructions
- Cook the beef, onion and pepper until no pink remains, adding the garlic at the end. Drain.
- Add the beef and all remaining ingredients to a 6-quart slow cooker and stir.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours.
- Adjust seasoning and serve with your favorite toppings.
Notes
Keeps 4 days in the fridge or 3 months in the freezer.