Karen's Slow Cooker Pumpkin Chili recipe

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Ingredients

2 pounds ground beef
1 onion, diced
2 (15 ounce) cans pumpkin puree
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can kidney beans, rinsed and drained
2 teaspoons pumpkin pie spice
1 teaspoon chili powder
1 teaspoon ground black pepper
½ teaspoon cayenne pepper

Nutrition Info

315.8 calories
carbohydrate: 22 g
cholesterol: 71 mg
fat: 14.3 g
fiber: 7.7 g
protein: 24.2 g
saturatedFat: 5.6 g
servingSize: -
sodium: 598.7 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onions and cook until just tender, about 5 minutes.

  2. Place pumpkin puree, tomatoes, kidney beans, pumpkin pie spice, chili powder, black pepper, and cayenne into a slow cooker. Fold in meat mixture.

  3. Cook on High for 1 hour, reduce heat to Low and cook for 5 hours more.

Recipe Yield

8 servings

Recipe Note

This pumpkin chili recipe is super easy;throw ingredients in the slow cooker and relax with my company. I usually serve it with bowls of sour cream, diced green onion, crackers, and shredded Cheddar cheese for people to add if desired. I put it together one day when friends were coming for lunch and I wanted to use the slow cooker instead of having to fuss in the kitchen.

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