Rhonda’s Recipe Roundup – Slow Cooker Pumpkin Chili

NO pumpkins were harmed in this recipe. We promise. Later in the month……we can’t guarantee anything. Why not just sit back, relax and enjoy this Slow Cooker Pumpkin Chili recipe. (pssst, just don’t let any gords you have in the house see you preparing it.  No need to worry them.)

Slow Cooker Pumpkin Chili

Prep Time 15 mins

Cook Time 6 hrs

Total Time 6 hrs 15 mins
Stage: 2 and Beyond
Servings: 6
Calories: 328

Ingredients
• 1 Tbsp Coconut Oil or Olive Oil extra virgin/unrefined
• 2 Cups chopped yellow onion about 1 large onion
• 1 green pepper diced
• 6 garlic cloves minced
• 1 pound grass-fed beef or bison
• 1 28oz can of diced tomatoes
• 1/2 6oz can tomato paste
• 1 14oz can pumpkin puree
• 1 Cup chicken broth or water
• 2.5 teaspoon dried oregano
• 2 Tbsp. chili powder
• 1 tsp. ground cinnamon
• 1.5 tsp. ground cumin
• 1 tsp. pink salt
• 1/4 tsp. black pepper

Instructions
1. Heat large skillet over medium heat. Add oil and sauté the onions and peppers. About 7 minutes or until onions start to soften.
2. Add the garlic and cook an additional 30 seconds or until fragrant.
3. Add the ground beef/bison. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through.
4. Transfer meat mixture to the slow cooker.
5. Add remaining ingredients and stir.
6. Set heat to LOW and cook for about 6 hours

Recipe Notes
Be sure to read all labels for sugar content!!

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