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Spicy Pumpkin Chili (Slow Cooker) Recipe

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This recipe for Spicy Pumpkin Chili (Slow Cooker) is from Showering Meaghan with Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground beef or turkey
1/2 tsp. crushed red pepper flakes, or to taste
1/2 large onion, diced
1 yellow pepper, chopped
1 orange pepper, chopped
1 (15 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) cans fire-roasted diced tomatoes
1 (15 ounce) can pumpkin puree
2 tsps. pumpkin pie spice
2 tsps. chili powder
1 tsp. ground cumin
1 tsp. salt, or to taste
Directions:
Directions:
Heat a large skillet over medium high heat; cook and stir meat in skillet until crumbly and no longer pin, about 5 minutes. Stir in red pepper flakes and onions; continue cooking until beef has browned and onion has softened and turned translucent. Add yellow and orange peppers and cook 5 minutes more.

While meat is cooking, combine kidney and black beans, fire-roasted tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice. chili powder, cumin, and salt. Stir in meat mixture.

Cook on low until chili is hot, 1 to 2 hours.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
90 minutes total

 

 

 

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