Crock pot Pumpkin Chili

5 from 9 votes

A hearty Crock Pot Pumpkin Chili made with ground beef, canned pumpkin, and pantry staples you probably already have. Just 15 minutes of prep, then let the slow cooker do the work.

Prep Time15

Cook Time6

Total Time6 15

Course: Chilis

Cuisine: American

Servings:

Author: Carrie Barnard

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 ground beef until browned. Drain any excess grease.
Transfer the cooked ground beef to a crock pot.
Add pumpkin purée, tomato sauce, pinto beans with their liquid, beef broth, chili powder, salt, black pepper, diced onion, diced red bell pepper, and 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 sour cream, shredded cheese, and sliced green onions, dividing the toppings evenly among the servings.
Serve warm and enjoy.

Video

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition