Slow Cooker Pumpkin Chili Freezer Meal

Created by: Kristy Still

Slow Cooker Pumpkin Chili Freezer Meal

Course Recipes

Cuisine American

Servings Servings

Make this EASY Slow Cooker Pumpkin Chili that's also gluten-free!

Prep Time 10

Cook Time 8

Total Time 8 10

Ingredients

1 lb Ground Beef
2 16 oz Cans of Bush’s Chili Beans Use Gluten Free Chili Beans, if needed.
14.5 oz Can of Beef Broth
10 oz 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

Toppings

Shredded Cheddar Cheese
Cornbread
Fritos

Instructions

Using a large skillet, brown the ground beef and drain if needed.
Using a 6 quart slow cooker, add the ground beef and the remaining chili toppings. Stir to combine.
Cover and cook on low for 6 to 8 hours.
Serve with cheese, cornbread, or Fritos, your choice of toppings.

Notes

This is a mild chili, add peppers if you prefer it to be spicy.

Freezer Meal Instructions:

Prepare the ingredients as instructed on the recipe card and add them to a heavy-duty, freezer-safe storage bag. Be sure to label the bag with the date and cooking instructions. Remove as much excess air as possible to prevent freezer burn, then lay the bag flat in the freezer for easy storage.

Storage & Cooking: Store in the freezer for up to 3 months. When ready to serve, defrost completely in the refrigerator overnight. Once thawed, pour the ingredients into a 6-quart slow cooker and cook on low for 6-8 hours (or until the internal temperature reaches 165 degrees F).

Nutrition

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