Slow Cooker Pumpkin Chili
This Slow Cooker Pumpkin Chili is so easy to make, and the perfect way to warm up on a cold day. No one will ever guess your secret ingredient is pumpkin!
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 pound ground beef
- 2, 10- ounce cans diced tomatoes with chilis
- 2-15 ounce cans black beans drained and rinsed
- 15- ounce can pumpkin
- 2 teaspoons chili powder
- 2 teaspoons dried parsley
- 1-1/2 teaspoon dried oregano
- 1-1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 2 cups chicken broth
- Optional for toppings: sour cream, shredded cheese, sliced green onion, chopped tomato, crackers, or cornbread
Instructions
- In a large skillet, heat olive oil. Add onion and garlic, cook until onion is translucent. Transfer onion mixture to a 6-quart slow cooker.
- In the same skillet, brown the ground beef. Drain if needed, and transfer cooked beef to your slow cooker.
- Stir in tomatoes with juice, beans (drained and rinsed), pumpkin, chili powder, dried parsley, dried oregano, cumin, paprika, salt, and chicken broth. Mix well to combine.
- Cover and cook on low for 4-5 hours.
- Serve individual servings with favorite chili toppings.
Tried this recipe?Let us know how it was!