Hearty Slow Cooker Pumpkin Chili

Don't let the pumpkin scare you! You wouldn't know it was there if the cook didn't tell you! The flavors blend nicely and don't overpower one another. This slow cooker chili is heart-smart and tasty too - unless you're like me and top it with a bit of fat-free sour cream and sharp Cheddar cheese. I also squeeze a bit of lime juice into each bowl to add a little zing.

• Preparation Time: 25 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 25 mins
• Calories: 299 Calories

Ingredients

• 1 pound lean ground beef
• salt to taste
• 1 (4 ounce) can diced green chiles
• 1 (15 ounce) can pumpkin puree
• 1 tablespoon olive oil
• 2 bay leaves
• 2 tablespoons onion powder
• 5 cloves garlic, minced
• 2 tablespoons ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 3 tablespoons chili powder
• 2 (14.5 ounce) cans diced tomatoes
• 1 green bell pepper, diced
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 teaspoon ground coriander
• 1 medium onion, diced
• 2 red bell peppers, diced
• 1 teaspoon cayenne pepper (Optional)
• 2 (14.5 ounce) cans tomato sauce
• 1 ½ cups canned corn
• 1 jalapeno pepper, diced, or more to taste
• 2 limes, cut into wedges (Optional)

Recipe Instructions

Step 1

Heat olive oil over medium-high heat in a skillet. Saute garlic and onion in the hot oil until softened, about 5 minutes. Add ground beef and cook and stir until brown and crumbly, 5 to 7 minutes. Drain and discard fat from the skillet.

Step 2

Place meat mixture into a slow cooker and add diced tomatoes, tomato sauce, pumpkin, kidney beans, black beans, corn, chiles, red bell peppers, green bell pepper, jalapeno, chili powder, cumin, onion powder, bay leaves, coriander, cayenne, and salt. Mix well.

Step 3

Cook chili on High for 2 hours, or on Low for 4 to 6 hours.

Step 4

Serve in bowls and squeeze a lime wedge into each.