Slowcooker Pumpkin Chili

6:00:00 AM

I love chili and I'm often experimenting with new combinations. I love adding extra veggies in the mix; and pumpkin is a great source of vitamin A. It also adds a little bit of a sweet flavor and acts as a thickening agent too! The best thing about this dish is that I can throw it together any time and then put it in the freezer and the morning I want it, I put it in the crockpot and dinner cooks all day - perfect for busy days!


Here's how you make it:
1 lb ground beef
1/2 lb mild italian sausage
1 1/2 bell pepper (I used 1/2 pepper of 3 different colors), diced
jalepeno, diced with ribs removed
2 medium onion, diced
(4) 14 oz. cans of beans (I used 1 kidney and 2 black bean, but use what you prefer) - drained and rinsed
(1) 28 oz can diced tomatoes
(1) 28 oz can crushed tomatoes
1 teaspoon garlic powder
1 teaspoon cumin
3 tablespoons chili powder
1 teaspoon cayenne pepper
1 1/2 tablespoon paprika
1/2 teaspoon salt
 1 tbsp sugar
1 tbsp paprika
1 14 oz can pumpkin

Brown the meat and crumble. Drain well. Dump all ingredients into a large slowcooker and mix well. Cook on high for 4 hours or on low for 6. This recipe makes enough for a crowd: 12-16 people.


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