Warm up your taste buds with this delicious and hearty Pumpkin Chili cooked to perfection in a slow cooker. Made with homemade fresh pumpkin puree, this recipe adds a delightful twist to a classic comfort food favorite. The rich and creamy pumpkin puree melds perfectly with the savory spices, creating a flavorful and satisfying meal.
In a frying pan over medium-high cook beef and onion until brown and cooked thoroughly.
1 pound ground beef or turkey, 1 medium onion, chopped
Stir in minced garlic and cook 1-2 minutes, until fragrant.
1-1/2 tsp garlic, minced
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.
2 cups pumpkin puree, 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
Stir in cooked meat and onion.
Cook on low for 4-6 hours or on high for 2-3 hours on low, stirring occasionally.