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Pumpkin Chili
Print Recipe
Slow Cooker Pumpkin Chili is the perfect gluten free fall recipe combining tons of spices and flavor for a delicious dinner, great for the autumn months.
Course
Main Course
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
4
hours
hrs
Total Time
4
hours
hrs
15
minutes
mins
Servings
6
people
Calories
407
Author
Whitney Bond
Ingredients
1
tbsp
olive oil
1
lb
ground beef
1
cup
red onion
diced
1
cup
green bell pepper
diced
2
cloves
garlic
minced
14.5
oz
diced tomatoes
15
oz
kidney beans
29
oz
tomato sauce
4
oz
diced green chilies
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
Optional Toppings
cheddar cheese
shredded
avocado
diced
cilantro
chopped
Instructions
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.
Combine well.
Cook on high for 3-4 hours, or on low 6-8 hours.
Serve with your choice of toppings.
Notes
Vegetarian Option:
Substitute ground beef with meatless crumbles or soy chorizo.
Nutritional information provided does not include optional toppings.
Nutrition
Serving:
4
g
|
Calories:
407
kcal
|
Carbohydrates:
40
g
|
Protein:
23
g
|
Fat:
18
g
|
Saturated Fat:
6
g
|
Cholesterol:
53
mg
|
Sodium:
1190
mg
|
Potassium:
1371
mg
|
Fiber:
11
g
|
Sugar:
14
g
|
Vitamin A:
12185
mg
|
Vitamin C:
49.3
mg
|
Calcium:
115
mg
|
Iron:
7.3
mg