Slow Cooker Pumpkin Chili
Last fall I saw so many post about how they loved Pumpkin Chili, but I never got up the nerve to actually try it myself! I love pumpkin but the thought of the two together never went sounded good to me. I finally decided to bust open my last can of pumpkin from last fall and try out Pumpkin Chili.
To make this chili I simply adapted my Slow Cooker Chili and added canned pumpkin and pumpkin pie spice to the mix!
The aroma of fall drifted through the air and the taste was incredible. My initial thought was it would be a mouthful of pumpkin but the pumpkin actually acted more as a seasoning as opposed to being an overpowering flavor.
- 1 lb Ground Beef
- 2 16oz Cans of Bush’s Chili Beans (Use Gluten Free Chili Beans, if needed.)
- 1 14.5oz Can of Beef Broth
- 1 10oz Can of Rotel or Diced Tomatoes
- 1 Cup Pureed Pumpkin (Canned Pumpkin)
- 2 Tsp Pumpkin Pie Spice
- 2 Tsp Minced Onion
- 1 Garlic Clove
- 1 Tsp Chili Powder
- 1/2 Cup of Ketchup
- Optional Toppings:
- Shredded Cheddar Cheese
Brown and drain ground beef in skillet, then add in the beef and all other ingredients to the slow cooker except for the optional toppings.
This will be done after being cooked on low for 4 hours, but it does do fine being left in the slow cooker for up to 8 hours.
Note: This chili is very mild, for more spice add additional chili powder and/or jalapeno peppers.
Gluten Free Note: I use Bush's Chili Beans but as always be sure to check the ingredients to be sure the chili beans you use do not contain gluten.
Serves approximately 6.
Enjoy this delicious fall meal!
Need more recipe ideas? Check out the Recipe Index by Mommy Hates Cooking.
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