Crock pot Pumpkin Chili
Add a bit of sweetness to your classic chili recipe with this Crock Pot Pumpkin Chili Recipe. Delicious, flavorful and easy to make chili.
Servings: 6
Cost: $18.12 Recipe, $3.02 per Serving
Ingredients
FOR THE CHILI:
- 1 lb. ground beef
- 1 can Pumpkin Purée 15 oz can
- 1 can Tomato Sauce 29 oz can
- 2 cans Pinto Beans 15 oz cans, do not drained
- 2 cups Beef Broth
- 2 Tablespoons Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- ½ Onion diced
- 1 Red Bell Pepper diced
- 2 teaspoons Minced Garlic
FOR THE TOPPINGS:
- 1 cup Sour Cream
- 2 cups Shredded Cheese
- 2 Green Onions sliced
Instructions
- In a large skillet over medium heat, cook 1 lb ground beef until browned. Drain any excess grease.
- Transfer the cooked ground beef to a crock pot.
- Add 1 can (15 oz) pumpkin purée, 1 can (29 oz) tomato sauce, 2 cans (15 oz each) pinto beans with their liquid, 2 cups beef broth, 2 Tbsp chili powder, 1 tsp salt, 1 tsp black pepper, ½ diced onion, 1 diced red bell pepper, and 2 tsp minced garlic to the crock pot.
- Stir all ingredients together until well combined.
- Cover and cook on Low for 6–8 hours or on High for 3–4 hours.
- Ladle the chili into serving bowls.
- Top with 1 cup sour cream, 2 cups shredded cheese, and 2 sliced green onions, dividing the toppings evenly among the servings.
- Serve warm and enjoy.
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 665kcal | Carbohydrates: 57g | Protein: 39g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1682mg | Potassium: 1621mg | Fiber: 19g | Sugar: 11g | Vitamin A: 13568IU | Vitamin C: 41mg | Calcium: 367mg | Iron: 8mg
