Slow Cooker Pumpkin Chili
Indulge in the flavors of the season with this Slow Cooker Pumpkin Chili. This simple dinner recipe takes only 15 minutes to prep! Let the flavors season your house while you enjoy a hands-free dinner that makes cozy fall nights even better. Serve it up with Organic Valley® Sour Cream and shredded cheese.
Slow Cooker Pumpkin Chili
Rated 4.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
6
Prep Time
15 minutes
Cook Time
2 hours
Indulge in the flavors of the season with this Slow Cooker Pumpkin Chili using ground beef. This simple dinner recipe only takes 15 minutes to prep! Let the flavors season your house while you enjoy a hands-free dinner that makes cozy fall nights even better. Serve it up with Organic Valley® Sour Cream and shredded cheese.
Ingredients
-
1 pound Organic Prairie® 85/15 Ground Beef
- 1 teaspoon sea salt
- 1 teaspoon chili powder
- 3/4 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 yellow onion, diced
- 1 orange bell pepper, diced
- 1 teaspoon minced garlic
- 1 tablespoon extra virgin olive oil
- 15 ounces pumpkin puree
-
15 ounces black beans
- 1 tomato, diced
- 1 cup beef broth
-
Organic Valley® Sour Cream, for serving
-
Organic Valley® Shredded Three Cheese Mexican, for serving
-
Fresh cilantro, for serving
Directions
- In a medium bowl, add the ground beef, salt, chili powder, pepper, cumin, and paprika and mix to combine together. Set aside.
- In a large skillet, add the diced onion, bell pepper, garlic, and olive oil. Put over medium heat and sauté until onions are translucent.
- Add in the ground beef and cook until browned, about 10 minutes.
Transfer the ground beef and onion mixture to your slow cooker. Add in the pumpkin puree, black beans, diced tomato, and beef broth. Stir to combine completely.
- Slow cook on high for 2 hours.
- Serve with sour cream, shredded cheese, and fresh cilantro.
