Description
A comforting and nourishing chili made with pumpkin, ground meat, and beans, perfect for cooler weather.
Ingredients
- 1 pound ground beef or turkey
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable or chicken broth
Instructions
- In a slow cooker, brown the ground beef or turkey in a skillet over medium heat, then transfer to the slow cooker.
- Add the pumpkin puree, kidney beans, diced tomatoes, onion, garlic, chili powder, cumin, salt, and pepper.
- Pour in the vegetable or chicken broth and stir to combine.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve warm, garnished with your favorite toppings like sour cream or chopped cilantro.
Notes
For vegetarian, substitute the meat with additional beans or lentils. Letting the chili sit overnight enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American