Karen's Slow Cooker Pumpkin Chili

This pumpkin chili recipe is super easy; throw ingredients in the slow cooker and relax with my company. I usually serve it with bowls of sour cream, diced green onion, crackers, and shredded Cheddar cheese for people to add if desired. I put it together one day when friends were coming for lunch and I wanted to use the slow cooker instead of having to fuss in the kitchen.

• Preparation Time: 10 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 10 mins
• Calories: 316 Calories

Ingredients

• 2 teaspoons pumpkin pie spice
• 1 onion, diced
• 1 teaspoon chili powder
• 2 pounds ground beef
• 2 (14.5 ounce) cans diced tomatoes
• ½ teaspoon cayenne pepper
• 1 (15 ounce) can kidney beans, rinsed and drained
• 2 (15 ounce) cans pumpkin puree
• 1 teaspoon ground black pepper (Optional)

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onions and cook until just tender, about 5 minutes.

Step 2

Place pumpkin puree, tomatoes, kidney beans, pumpkin pie spice, chili powder, black pepper, and cayenne into a slow cooker. Fold in meat mixture.

Step 3

Cook on High for 1 hour; reduce heat to Low and cook for 5 hours more.