Pumpkin Chili Recipe (Slow Cooker + Stove Top)
An easy, delicious and creamy pumpkin chili recipe that can be made in the slow cooker or on the stove top! Perfect for Fall!
Ingredients
Chili:
- 1 cup yellow onion diced
- 1 tablespoon garlic minced
- 1 1/2 lb ground beef I used 85/15
- 1 28oz can whole tomatoes (don't drain)
- 1 6oz can tomato paste
- 1 15 oz can pumpkin puree or homemade pumpkin pureé
- 1 15 oz can red kidney beans drained and rinsed
- 1 bay leaf
- 2-3 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Toppings:
- sour cream regular or dairy free sour cream
- shredded cheese dairy-free or regular
- green onion sliced
- red onion diced
Instructions
- Sauté: Bring a large dutch oven to medium-high heat. Drizzle some oil into your dutch oven and sauté chopped onion and minced garlic for a few minutes.
- Brown & Drain: Add the ground beef and break it up while it cooks. Once fully cooked, drain the grease.
- Combine: Add the following ingredients into your dutch oven; whole tomatoes (use knife to cut them into quarters), tomato paste, pumpkin puree, kidney beans, bay leaf, chili powder, cumin, garlic powder, onion powder, kosher salt and pepper. Stir to combine.
- Simmer: Cover and let simmer for as little as 30 minutes OR for as long as 6-8 hours.
- Taste + Serve: Make sure to taste and add additional salt and chili powder, as desired. Ladle into bowls and serve with your favorite toppings!
Notes
- Slow Cooker Method: to make this in a slow cooker, follow steps 1 and 2 as written. Then transfer the meat mixture into your slow cooker and add the ingredients listed in step 3. Cover and cook on low for 6-8 hours.
- Whole Tomatoes: feel free to use crushed tomatoes instead.
- Beans: we only call for 1 can of kidney beans, but feel free to add up to two and use a combo of whatever you wish - we like red kidney beans, butter beans, black beans, etc.
- Storage: after it has fully cooled you can place it in an airtight container in the fridge for 3-4 days.
- Freeze: let it full cool and then place in an airtight container in the freezer for 4-6 months!
- Turkey: feel free to sub turkey for the ground beef.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
