Slow Cooker Pumpkin Chili is the perfect gluten free fall recipe combining tons of spices and flavor for a delicious dinner, requiring only 15 minutes of prep!
Oh my poor neglected blog 🙁 Mr Rodas, the math professor I like to refer to as the “Grim Reaper”, does not realize that his 40 hours a week of pre-calc homework is affecting more than just those 15 dwindled down suckers still left in the class after the first two exams created by the math devil himself! It’s affecting the thousands of my loyal blog followers that have not gotten to enjoy my witty sense of humor, delectable recipes or insight into my favorite things for an entire week! But no need to worry, I’ve made my grand entrance back into the blogosphere with an AMAZING new recipe for you all to enjoy in this, my favorite, fall season!!!
Being the hostess-with-the-mostest that I am, I followed through with my planned Pumpkin Carving Party last week even though I had about as much time to throw a party as a squirrel has time to get across Melrose Ave with a Bentley, Range Rover and those always annoying Prius’ flying through (not much)! So as I started to plan I knew I had to come up with recipes that did not take a lot of time to make and would be good for come-and-go guests, so chili came to mind.
Keeping with the fall spirit and the pumpkin theme of the party, I also wanted to make something that involved pumpkin, therefore Pumpkin Chili was born!
- 1 tbsp olive oil
- 1 lb ground beef
- 1 cup diced red onion
- 1 cup diced green bell pepper
- 2 cloves garlic (minced)
- 1 (14.5 oz) can diced tomatoes
- 1 can (15 oz) kidney beans
- 1 can (29 oz) tomato sauce
- 1 can (4 oz) diced green chilies
- 1 can (15 oz) pumpkin puree
- 2 jalapeños (minced)
- 2 tsp chili powder
- ½ tsp crushed red pepper
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- ½ tsp ground ginger
- 1 tsp ground cumin
- 1 tsp salt
- 1 tbsp sugar
Add the olive oil to a large skillet over medium heat. Add the onion and green bell pepper, saute 4-5 minutes, then add the garlic and saute for an additional minute.
Add the ground beef and cook through.
While the meat is cooking, add the diced tomatoes, kidney beans, tomato sauce, green chilies, pumpkin puree & jalapeños to a Slow Cooker.
Add the ground beef.
Add the chili powder, crushed red pepper, cinnamon, nutmeg, allspice, ginger, cumin, salt & sugar.
Cook on high for 3-4 hours, or on low 6-8 hours.
Serve with your choice of toppings.
I started with shredded cheddar which melts perfectly into the pumpkin chili.
I then added fresh cilantro and avocado.
This pumpkin chili was the hit of the party, everyone had at least 2 or 3 bowls! I’m flattered when people go back for seconds of any of my recipes, down right proud when they go back for thirds 😉
♣ Vegetarian Option: Substitute ground beef with meatless crumbles or soy chorizo.
♦ Gluten Free Option: This recipe is gluten free.
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