On of the best things about fall is pumpkin spice everything and I love how versatile pumpkin can be in a bunch of different recipes. I once attended a cooking class where they taught how to make a pumpkin stew with chicken and when I started brainstorming what kind of recipe I wanted to make for Halloween night, this variation of chili came to mind. The pumpkin in this recipe gives the chili a subtle sweetness and the cinnamon is just enough of a reminder that fall is here.
This is the perfect recipe for whipping up quickly before trick or treaters start arriving and leaving to slow cook as you hand out candy. In just a couple of hours the flavors have fully combined and it’s ready to serve.
CrockPot Pumpkin Chili Recipe
Ingredients
- 1 1/2 lb ground sirloin
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1 14 oz can pumpkin puree
- 1 28 oz can diced tomatoes
- OPTIONAL 1 can Kidney Beans
- 1 1/2 cup chicken broth
- 1 tsp piri piri season
- 1 tsp red cayenne pepper
- 1 tsp cumin
- 2 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp table salt
- 1/2 tsp cinnamon
1.) This dish start off by sautéing a cup of yellow onion in olive oil. Once the onion is translucent, add in the ground sirloin and allow it to brown. I used an 80 / 20 blend so before putting into the crockpot I drained off the grease. If you use a leaner cut of meat you might not need to do that.
2.) In the Crockpot add the beef and onions, bell peppers, canned tomatoes, kidney beans (optional) and pumpkin puree. Mix it together well.
3.) Add all the dry seasonings and mix well. At this stage the recipe will be very thick. Add in 1 1/2 cups chicken broth and stir until combined.
4.) Place the on high and allow to simmer for 2 hours. When done, serve topped with Avocado and cheese.
[tasty-recipe id=”2776″]
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