Name: Karen's Slow Cooker Pumpkin Chili recipe
Ingredients: 2 pounds ground beef;1 onion, diced;2 (15 ounce) cans pumpkin puree;2 (14.5 ounce) cans diced tomatoes;1 (15 ounce) can kidney beans, rinsed and drained;2 teaspoons pumpkin pie spice;1 teaspoon chili powder;1 teaspoon ground black pepper;½ teaspoon cayenne pepper

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Ingredients

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

Nutrition Info

315.8 calories carbohydrate: 22 g cholesterol: 71 mg fat: 14.3 g fiber: 7.7 g protein: 24.2 g saturatedFat: 5.6 g servingSize: - sodium: 598.7 mg sugar: 6.7 g transFat: : - unsaturatedFat: : -

Directions

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.
Place pumpkin puree, tomatoes, kidney beans, pumpkin pie spice, chili powder, black pepper, and cayenne into a slow cooker. Fold in meat mixture.
Cook on High for 1 hour, reduce heat to Low and cook for 5 hours more.

Recipe Yield

8 servings

Recipe Note

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.

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