Spicy Pumpkin Chili
A delightful twist on a classic chili, enhanced with pumpkin puree for subtle sweetness and warmth, making it perfect for autumn meals.
Ingredients
Meat and Base
- 1 pound ground beef
- 0.5 large onion, diced
- 1 teaspoon minced garlic
- 0.5 teaspoon crushed red pepper flakes adjust to taste
Vegetables
- 2 cans petite diced tomatoes (14.5 ounce cans)
Beans and Pumpkin
- 1 can kidney beans, rinsed and drained (15 ounce)
- 1 can black beans, rinsed and drained (15 ounce)
- 1 can Great Northern beans, drained and rinsed (15 ounce)
- 1 can pumpkin puree (15 ounce)
- 1 can fire-roasted diced tomatoes (14.5 ounce)
- 1 can tomato sauce (8 ounce)
- 1 can tomato sauce with garlic and onions (4 ounce)
Spices
- 2 teaspoons pumpkin pie spice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt adjust to taste
Instructions
Preparation
- In a large skillet over medium-high heat, add ground beef and cook until crumbly and no longer pink, about 5 minutes.
- Add diced onion, minced garlic, and crushed red pepper flakes; cook until the onion is soft and translucent.
- Stir in the chopped green and red bell peppers and cook for another 5 minutes.
Cooking
- Transfer the beef and vegetable mixture to a slow cooker.
- Add the petite diced tomatoes, kidney beans, black beans, Great Northern beans, pumpkin puree, fire-roasted diced tomatoes, and both types of tomato sauce.
- Season with pumpkin pie spice, chili powder, ground cumin, and salt. Stir to combine.
- Set the slow cooker to Low and let it simmer for 1 to 2 hours.
- Serve in bowls and enjoy with toppings of your choice.
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Notes
Adjust spices to your taste; for a vegetarian version, replace beef with more beans or a plant-based option. This chili can be made on the stovetop in about 30-45 minutes.