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
- 1 tablespoon olive oil
- 1 cup yellow onion diced
- 1 tablespoon garlic minced
- 1 ½ pounds ground beef 85/15
- 28 ounces canned whole tomatoes don't drain
- 15 ounces pumpkin puree sub homemade pumpkin pureé
- 15 ounces canned red kidney beans drained and rinsed
- 6 ounces tomato paste
- 1 bay leaf
- 2-3 tablespoons chili powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Topping Suggestions:
- 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 1 tablespoon olive oil into your dutch oven and sauté chopped onion and 1 tablespoon garlic for a few minutes.
- Brown & Drain: Add 1 ½ pounds ground beef and break it up while it cooks. Once fully cooked, drain the grease.
- Combine: Add the following ingredients into your dutch oven; 28 ounces canned whole tomatoes (use knife to cut them into quarters), 15 ounces pumpkin puree, 15 ounces canned red kidney beans, 6 ounces tomato paste, 1 bay leaf, 2-3 tablespoons chili powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon ground cumin, ½ teaspoon garlic powder and ¼ teaspoon ground black 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.
Nutrition
Calories: 163kcal | Carbohydrates: 16g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 553mg | Potassium: 683mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6206IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 4mg
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