Yep. I said Slow Cooker Pumpkin Chili. Because… you can never have too much pumpkin!
Or at least, I have never had too much pumpkin!
I love making chili on crisp, fall days. Ok, I love making chili pretty much all the time. My family is not always impressed by my constant chili making, but hey… I’m the boss! (At least when it comes to the kitchen, I’m the boss!)
I love the combo of fall pumpkin flavors in this chili.
There’s not enough going on here to make you wonder if you are eating dessert, but just enough fall flavors to complement each other and to really make that pumpkin pie you will probably want to serve for dessert (every. single. day) taste even better!
Oh, and you THM (Trim Healthy Mama) girls? If you use ground turkey, or very lean grass-fed beef like I do, this is an easy, delicious E meal! YAY!
- 1 1/2 to 2 pounds ground beef
- 1 large onion, diced
- 1/4 cup homemade chili seasoning
- 2 teaspoons pumpkin pie spice
- 1/2 to 1 teaspoon chipotle chili powder, to taste
- salt & pepper, to taste
- 2 (14.5oz) cans diced tomatoes
- 1 tablespoon tomato paste
- 3 cups (or 2 15oz cans) beans, drained (any variety - I used black and kidney!)
- 1 cup pumpkin purée
- 1/2 cup chicken or beef stock
In a large saucepan, brown the ground beef and onion with the chili powder for about 5-10 minutes. Drain off any excess fat and transfer everything to a slow cooker.
Dump in the rest of the ingredients, stir well, and cook on LOW for at least 6 hours... or the longer the better!
Taste for seasonings, adjust where you'd like, and serve with your favorite chili fixin's!
Recipe adapted from Just Another Day in Paradise
**THMers! If you just have regular ground beef, you can also brown it and then rinse it under hot water to make this an E meal!**