Slow Cooker Pumpkin Chili
Slow Cooker Pumpkin Chili is the perfect comforting fall soup. It is hearty and packed with spices and big bold flavors. You are going to love this savory and delicious chili!
Servings: 6
Ingredients
- 2 pounds lean ground beef
- 1 diced red bell pepper diced
- 1 diced green bell pepper diced
- 1 chopped small onion chopped
- 1 (15-ounce) can kidney beans
- 1 (15-ounce) can pinto beans
- 1 (15-ounce) can black beans
- 1 (15-ounce) can diced tomatoes with juice
- 1 (6-ounce) can tomato paste
- 1 (15-ounce) can pumpkin puree
- 2 cups beef broth
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 2 bay leaves
Instructions
- In a medium sized skillet over medium high heat, add 2 pounds lean ground beef. Cook and crumble until almost cooked throughout. Add in 1 diced red bell pepper, 1 diced green bell pepper, and 1 chopped small onion and continue to cook until the ground beef is tender and no longer pink and drain remaining grease.
- Add your liner to your 6 quart slow cooker. Add the ground beef, 1 (15-ounce) can kidney beansbeans, 1 (15-ounce) can pinto beans , 1 (15-ounce) can black beans , 1 (15-ounce) can diced tomatoes with juice, 1 (6-ounce) can tomato paste, 1 (15-ounce) can pumpkin puree, 2 cups beef broth, 2 tablespoons chili powder 2 teaspoons cumin, 2 teaspoons salt, ½ teaspoon black pepper, 1 tablespoon dried oregano, 1 teaspoon garlic powder and 2 bay leaves.
- Cook on low for 4-6 hours or high for 2-3 hours. Remove bay leaves and adjust seasonings if needed.
Nutrition
Calories: 415kcal | Carbohydrates: 4g | Protein: 28g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 1221mg | Potassium: 598mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1495IU | Vitamin C: 41.3mg | Calcium: 49mg | Iron: 4.1mg
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