Description
A hearty, savory slow-cooked chili featuring a secret addition of pumpkin puree for a rich, velvety texture and deep autumn flavor.
Ingredients
Scale
- 1 lb ground beef
- 1 cup unsweetened pumpkin puree
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- Salt and black pepper to taste
Instructions
- Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess fat.
- Add diced onions and minced garlic to the skillet and sauté for 3 minutes until translucent.
- Transfer the beef mixture to the crockpot.
- Stir in pumpkin puree, diced tomatoes, chili powder, and ground cumin until well combined.
- Pour in the beef broth and stir in the drained kidney beans.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American