If you love chili and crave a hint of pumpkin during the Fall season then this recipe is for you! The original recipe is from the The Real Food RDS and if you don’t already I highly recommend following them on Instagram for amazing recipes.
Slow Cooker Pumpkin Chili
This chili is hearty, flavorful and has a twist with the added ingredient of pumpkin.
Ingredients
Pumpkin Chili
- 1 1/2 lbs ground beef or bison
- 1 tbsp coconut oil or avocado oil
- 1 large yellow onion chopped
- 1 medium green bell pepper diced
- 6 cloves garlic minced
- 28oz can diced tomato
- 3oz 1/2 can of tomato paste
- 14oz can pumpkin puree
- 1 cup chicken broth or water
- 2 1/2 tsp dried oregano
- 2 tbsp chili powder
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground cumin
- 3/4 tsp salt
- 1/8 tsp pepper
Instructions
Meat Mixture
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Before adding everything to the slow-cooker, you will need to get out a large pan or dutch oven to cook the meat mixture
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Add the oil to the pan and begin by sauteing the onions and bell peppers. Cook until the veggies are soft 6-7mins.
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Next, add in the garlic and stir until fragrant. To save time I use the frozen minced garlic from Trader Joes.
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Add in the meat and cook until basically all the pink is gone. Around 8 minutes.
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Since you only use 1 1/2lbs of the meat. I used my food saver to keep the other 1/2lb of the meat fresh with no air in it so I can freeze the meat to use at another time.
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Put the meat mixture into the slow-cooker.
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Get out the remaining ingredients and combine with the meat mixture: tomatos, tomato paste, pumpkin, chicken broth, oregano, chili powder, cinnamon, cumin, salt & pepper
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Set your slow-cooker for low 7-8 hours.
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When you are ready to serve the chili, add toppings of avocado, green onions and jack cheese and Enjoy!
Recipe Notes
This recipe is brought to you by Jess & Stacie, The Real Food Dietitians and the recipe can be found HERE.
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