Crockpot pumpkin chili

It snowed this weekend. Still winter. Still chili time! This is a new favorite of mine… Pumpkin Chili!


From, you guessed it, “Slow Cooking All Year ‘Round” from Gooseberry Patch! cookbook!

Cook 1 pound of ground beef (or turkey, or pork) in a large skillet with one chopped onion and 3 cloves of garlic (minced). I had some cooked ground beef in my freezer, so I thawed that and popped it right into the crockpot.


Add the meat, onion, and garlic into a crockpot.


Add 1 can of diced tomatoes with green chilies with the juice.


Add two cans of black beans (drained and rinsed). I used dried black beans that had been soaked overnight.


The main ingredient – 1 (15 ounce) can of pumpkin.


Add 3 cups of chicken broth and the spices (chili powder, parsley, oregano, cumin, paprika, salt, and black pepper if you want).


Stir it all together, cover and cook on low for 4-5 hours. (If you use dried beans instead of canned, you’ll need to cook on high or on low for 4-5 hours.)


Serve with your favorite chili toppers – Colby-Jack cheese, sour cream, and corn bread for us!


Worried about the pumpkin flavor? It’s really mild, and if you don’t tell people there’s pumpkin in this recipe, they’ll never know. But if you’re looking for it, you can tell. It will be your little dinner secret.

Next time? I’m totally adding nutmeg.

Here’s the printable recipe card:


Enjoy!

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