Slow Cooker Pumpkin Chili
Here’s my pumpkin chili recipe perfect for those brisk fall days when you want to come home to a hearty meal. Perfect for efficient meal prep.
This is my son’s recipe that he got from his coworker one day while discussing meal prep. A woman at work and him were discussing different meal prep meals that they make and she noticed that he likes to make beef stew a lot of the time. She noted that one of her meals was a hearty pumpkin stew.
Being that it was Autumn at the time, he was intrigued with the idea of pumpkin in a stew. The addition of pumpkin to the stew adds a thickness and a sweetness that is delicious but also leads to the stew being something perfect for keeping cold.
My son, being the maniac that he is, doesn’t even heat it up when he gets to work and will just take big spoonfuls of it cold. He mentioned it to me as a meal though because he’ll often just make a big batch of this for the weekends as well. He like’s to get the rice cooker out, make up some rice to go with it and he’s got meals for the weekend.
With that said, I took a look at his recipe and it’s very easy, makes for a ton of meals, and is delicious!
-Enjoy!
Ingredients:
1 1/4 lb ground beef usually 80/20 fat ratio
1 can reduced sodium dark red kidney beans
1 can organic pumpkin
1 can diced roasted tomatoes
1 can (or carton) of tomato sauce
1 package of baby carrots
1/2 sweet onion diced
2 Jalapeno Peppers
Ground Pepper
Chili Powder
Instructions:
Take your can of red kidney beans and dump them into the crock pot. If you want to add more beans you can also throw in some black beans but this isn’t necessary.
Take your half a sweet onion and dice them by cutting into them in a cross hatch pattern. Dump the onion into the crock pot.
Open your ground beef and throw it in the crock pot.
Open your can of pumpkin and dump it on top of the meat. Because the pumpkin is pretty thick make sure to spread it out to leave room for the rest of the ingredients.
Take your Jalapeno Peppers and cut them into thin slices and throw them on top of the pumpkin.
Throw your baby carrots on top of your pile. Alternatively you could also cut carrots into strips if you don’t have baby carrots.
Put some ground pepper and a liberal amount of chili powder on top of the peppers.
Open up your can of diced roasted tomatoes and pour them on top of the pile.
Open up your can or carton of tomato sauce and pour it on top of the pile as well.
Try to give your chili a slight stir with a spoon at this point as it’s one big layered mess and you want it to all mix together.
Put the lid on the crock pot and set it to low for 8 hours.
Slow Cooker Pumpkin Chili
Description
This is my son’s recipe that he got from his coworker one day while discussing meal prep. A woman at work and him were discussing different meal prep meals that they make and she noticed that he likes to make beef stew a lot of the time. She noted that one of her meals was a hearty pumpkin stew.
Being that it was Autumn at the time, he was intrigued with the idea of pumpkin in a stew. The addition of pumpkin to the stew adds a thickness and a sweetness that is delicious but also leads to the stew being something perfect for keeping cold.
My son, being the maniac that he is, doesn’t even heat it up when he gets to work and will just take big spoonfuls of it cold. He mentioned it to me as a meal though because he’ll often just make a big batch of this for the weekends as well. He like’s to get the rice cooker out, make up some rice to go with it and he’s got meals for the weekend.
With that said, I took a look at his recipe and it’s very easy, makes for a ton of meals, and is delicious!
Ingredients
- 1 1/4 lb ground beef usually 80/20 fat ratio
- 1 can reduced sodium dark red kidney beans
- 1 can organic pumpkin
- 1 can diced roasted tomatoes
- 1 can (or carton) of tomato sauce
- 1 package of baby carrots
- 1/2 sweet onion diced
- 2 Jalapeno Peppers
- Ground Pepper
- Chili Powder
Instructions
- Take your can of red kidney beans and dump them into the crock pot. If you want to add more beans you can also throw in some black beans but this isn’t necessary.
- Take your half a sweet onion and dice them by cutting into them in a cross hatch pattern. Dump the onion into the crock pot.
- Open your ground beef and throw it in the crock pot.
- Open your can of pumpkin and dump it on top of the meat. Because the pumpkin is pretty thick make sure to spread it out to leave room for the rest of the ingredients.
- Take your Jalapeno Peppers and cut them into thin slices and throw them on top of the pumpkin.
- Throw your baby carrots on top of your pile. Alternatively you could also cut carrots into strips if you don’t have baby carrots.
- Put some ground pepper and a liberal amount of chili powder on top of the peppers.
- Open up your can of diced roasted tomatoes and pour them on top of the pile.
- Open up your can or carton of tomato sauce and pour it on top of the pile as well.
- Try to give your chili a slight stir with a spoon at this point as it’s one big layered mess and you want it to all mix together.
- Put the lid on the crock pot and set it to low for 8 hours.
