A cozy fall chili recipe made in the crock pot that your whole family will love!
I love you.
You’re the month of bonfires, football, plaid, boots, and scarves.
And ever-changing brightly colored leaves.
And, of course, #pumpkinallthethings! Yes, even chili!
You know what’s awesome about putting pumpkin in chili? You can’t taste it, but it thickens the chili up (yay texture!) and you get all kinds of important vitamins and nutrients (yay health!).
Did you know pumpkins have a large amount of vitamin A, fiber, beta-carotene (an anti-oxidant), potassium, vitamin C, and more? Now we can all feel good about our pumpkin-obsessions because they’re so good for us! Yes yes yes.
If you have non-pumpkin loving friends and family, you should definitely still make this chili. I promise you really can’t taste the pumpkin! Pumpkin alone does not have a very strong flavor; it’s all of those strong fall spices that are usually added to pumpkin baked goods that make it stand out. Since this is a savory recipe, none of those spices are present. What does that mean for us? Nice, even flavored chili.
This recipe comes together very quickly. After you cook your meat (ground beef or turkey, whatever you prefer!), add all the other ingredients together in the crock pot. Let it cook all day, and when you come home you’ll be greeted with piping hot chili and a wonderful aroma.
Sound perfect? It pretty much is.
Then all that’s left to do is light a pumpkin candle (tell me I’m not alone), cozy up on the couch with a big bowl of this hearty stuff, and revel in autumn’s arrival!
Crock Pot Pumpkin Chili
- 1 lb lean ground beef or turkey
- 1/2 chopped onion
- 1 can low-sodium diced tomatoes
- 1 large can low-sodium crushed tomatoes
- 1 can kidney beans
- 1 can black beans
- 1 can pureed pumpkin (not pumpkin pie filling)
- 1 can chili beans
- 1 tsp garlic salt
- 1.5 tbsp chili powder
- 1.5 tbsp cumin
1). Cook the ground meat and chopped onion in a large skillet until the meat is cooked through and the onion is soft.
2). Spray the crock pot with cooking spray. Add the cooked meat and all the other ingredients. Stir to combine.
3). Cook on low for 4-6 hours.
Servings: 6. Serving size: 1 1/2 cups. Approximate Nutritional Information per Serving: Calories: 434 Carbs: 57g Fat: 8g Protein: 37g Fiber: 14g Points+: 11 Recipe courtesy of Audrey’s Apron.
4 thoughts on “Crock Pot Pumpkin Chili. (GF)”
I don’t normally like pumpkin, but I this looks really good and it would be easy to make vegetarian. I’ll have to forward this to my husband, he is the Chili Master in our house.
My husband doesn’t like pumpkin either, but he loved this chili and didn’t even know it was in there! You could also add some corn or even rice to make it heartier as a vegetarian dish.
Please delete this email and use my new email which is firstname.lastname@example.org. Nell Ludwig
If you have a new email, you’ll have to resubscribe on the left side of the site using that email. Thanks!