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A bowl of pumpkin chili sitting with a spoon and a brown striped napkin.
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5 from 17 votes

Pumpkin Chili in the Crock-Pot

Course Soup, Stew, & Chili
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 bowls
Calories 269kcal
Author Kristine Underwood

Ingredients

  • 1 pound ground beef or turkey
  • 1 medium onion, chopped
  • 2 cups pumpkin puree
  • 1-1/2 tsp garlic, minced
  • 1 28 ounce can crushed tomatoes
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can white chili beans
  • 1 15 ounce can brown chili beans
  • 1-1/2 TBS chili powder
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/8 tsp cinnamon (the secret ingredient!)
  • 1 TBS white vinegar
  • 1 TBS honey or brown sugar

Instructions

  • In a frying pan over medium-high cook beef and onion until brown and cooked thoroughly. 
  • Stir in minced garlic and cook 1-2 minutes, until fragrant.
  • In the crock of the Crock-Pot add garlic, pumpkin puree, crushed tomatoes, tomato sauce, diced tomatoes, chili beans, spices, vinegar, and brown sugar and mix well.
  • Stir in cooked meat and onion.
  • Cook on low for 4-6 hours or on high for 2-3 hours on low, stirring occasionally.
  • Let cool for 10-15 minutes prior to serving.
Nutrition
Serving: 1 bowl | Calories: 269kcal | Carbohydrates: 16g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 396mg | Potassium: 689mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19365IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 5mg