I love chili when it starts to get cold! I keep seeing recipes for pumpkin chili so I decided to give it
shot. So worth it! I just threw all the ingredients into the pot, but you could roast the pumpkin, garlic, and bell pepper first if you really wanted to kick up the flavor. So delicious and filling!
Ingredients:
1 TBS Olive Oil
1 Cup Onion diced
1 Cup Red Bell Pepper diced
Golden Nugget Pumpkins are about the size of grapefruit.
1 Jalepeno finely diced (or less if you are not into spicy)
4-6 Garlic Cloves diced
1 Golden Nugget Pumpkin or Pie Pumpkin (core, peel, and dice into 1-1/2 inch cubes)
2 Cans Diced Tomato
1 lb Ground Turkey or Grass Fed Beef
1 tsp Cumin, Chili Pepper, Mexican Oregano, Chipotle
Salt and Pepper
Directions:
Coat the Slow Cooker in Olive oil. Toss in everything into the slow cooker. Cook on high for about 3-4 hours or low for about 5-6 hours.
You can also do this in a pot over the stove:
Saute the onion, garlic, bell pepper, and pumpkin for about 5 minutes. Then toss in everything else. Bring to a boil for just a second and then immediately turn down the heat to a simmer for about 1 1/2 to 2 hours.
Delicious with some cornbread!
Enjoy, I’d love to know what you think in the comments below!
