Wednesday, October 19, 2011

Crock Pot Pumpkin Chili

Can I just say that I love pumpkin? I know I have posted a few recipes with pumpkin lately, but I just can't help myself.

Pumpkin is such a nutritious and versatile ingredient.

Let me give you some nutritional facts about pumpkin:
  • Low in calories
  • Contains no saturated fat or cholesterol
  • Rich in Dietary Fiber, Antioxidants, Minerals and Vitamins (especially Vitamin A)
Now I am sure you have used pumpkin for making desserts and breads, but what about chili? It may sound rather odd, but my whole family can attest that this pumpkin chili is flavorful, hearty and delicious.

Crock Pot Pumpkin Chili


1 lb 93% lean hamburger or ground turkey
1 Medium onion, chopped

1 Small green pepper, chopped

1 Celery Stalk, chopped

1 Small carrot, shredded

2 Cloves garlic

Hand-full of fresh mushrooms chopped (optional)
1 Cup pinto beans
1 Can (14.5oz) diced tomatoes

1 1/2 Cups pumpkin puree (not pumpkin pie puree)
1 1/2 Tbsp chili powder

1/2 Tsp black pepper

1/2 Tsp salt
1 -2 Cups broth (chicken, beef or vegetable)

Optional toppings:

Shredded cheddar cheese

Sour cream

Chopped green onions

Heat skillet and add beef, onion, peppers, celery, carrot and garlic. Cook until almost browned and add mushrooms and pinto beans.

Once hamburger is browned add tomatoes, pumpkin, chili powder, pepper, and salt. Stir to combine and then begin adding broth. Add as much or as little as you like depending on how thick or thin you like your chili.

Add chili to crock pot and cook on low for 4 hours.

Serve topped with cheddar cheese, sour cream and green onions.

This chili tastes great with honey cornbread muffins.

*Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.