Slow Cooker Pumpkin Chili
The perfect fall recipe that your family is going to love. Simple Slow Cooker Pumpkin Chili is the perfect meal for a cool fall day and your house will smell amazing with this cooking all day!
Servings: 8 servings
Ingredients
- 2 pounds Ground beef
- 1 cup Onion (diced)
- 2 cups Bell pepper (diced)
- 1 tablespoon Chili powder
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground all spice
- 1/2 teaspoon Pumpkin pie spice
- 15 oz Pumpkin puree
- 2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 10 oz Kidney beans
- 2 tablespoon Tomato paste
- 28 oz Crushed tomatoes
- 1 teaspoon Cider vinegar
- 1 cup Water
Instructions
- Cook ground beef, drain fat, and place into the slow cooker.
- Add remaining ingredients to the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours.
- Serve with sour cream and shredded cheese.
Notes
- Tip: For this recipe, you can use ground beef or turkey.
How to Freeze Pumpkin Chili:
Once the chili is cooked allow to cool completely. Place the chili in a large freezer bag or freezer container. Leave in the freezer for up to 6 months. To reheat allow to thaw in the fridge. Place in the slow cooker for 1-2 hours until heated through or heat over medium heat in a pot on the stovetop until heated through.Nutrition
Calories: 241kcal | Carbohydrates: 24g | Protein: 32g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 646mg | Potassium: 1071mg | Fiber: 7g | Sugar: 11g | Vitamin A: 10038IU | Vitamin C: 62mg | Calcium: 76mg | Iron: 4mg