Slow Cooker Pumpkin Chili
Fall is officially here and the one ingredient that instantly comes to mind is pumpkin! So with a nip in the air and a craving for a bowl of chili, I decided to combine the two and make pumpkin chili? Talk about a match made in heaven…so yummy!
I opted to pull out the beloved slow cooker which I hadn’t used in quite some time but you can easily make this in a big stock pot as well. Totally a preference here but I was going to be out most of the day so the slow cooker was the way to go.
Note: If you are able to tolerate legumes and they fit into your carb allotment, feel free to toss in a can of beans (black or kidney beans work great). Also, I’ve always liked my chili a little tangy so I usually add a couple of tablespoons of ACV and then just a pinch of monk fruit sweetener (about ½-1 tsp).
- 1-½ lb grass-fed beef
- 1 Tbsp ghee or coconut oil
- 1 onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2-1 cup shredded carrots
- 4 cloves garlic, diced
- 2 cans (14.5 oz) diced fire roasted tomatoes
- 1 can (6 oz) tomato paste
- 1 can (15 oz) organic pumpkin puree
- ½-1 cup beef broth or water
- 1½ Tbsp chili powder
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tsp oregano
- 1 tsp cinnamon
- 1 tsp himalayan salt
- 1/2 tsp pepper
- 1/2 tsp pumpkin pie spice (optional)
- 2 Tbsp ACV (optional)
- 1 packet of monk fruit (optional)
- In a large sauté pan, heat oil over medium-high heat. Add onion, pepper, carrots and garlic.
- Saute for 5-6 minutes and transfer to the slow cooker.
- In the same pan, add the ground beef. Stir and break meat apart. Cook until meat is browned. Drain excess fat if needed and transfer meat to the slow cooker.
- Add all remaining ingredients into the slow cooker and stir well to combine.
- Cook on low for 5-6 hours. Top with garnishes of choice. I love avocado and cilantro!