Fall is the time for warm, hearty meals—and what better way to prepare them than by using your slow cooker?
This week we are featuring great Autumn slow cooker recipes. Simmer these fall-ingredient (think pumpkins, apples and squash) slow cooker recipes in your pot, and you’ll stay warm into the winter.
Today we have a recipe for Pumpkin Chili. Yesterday's recipe for squash stew can be found by clicking here.
1/2 pound ground beef
1/2 medium onion, chopped
1/2 red bell pepper, chopped
1 14.5-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 15.25-ounce can black beans
1 cup pumpkin puree
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon cinnamon
Few drops hot sauce
Salt and pepper, to taste
In a medium saute pan, brown the ground beef. Add the onions and bell pepper and cook until the onions are translucent.
In a medium slow cooker, combine the diced tomatoes, tomato sauce, beans, pumpkin, chili powder, cumin, cinnamon and hot sauce. Stir to combine. Add in the cooked beef and stir. Season to taste with salt and pepper.
Cook on low for 6-8 hours or on high for 4 hours. Serve with your favorite chili toppings, such as cheese, sour cream or tortilla strips.