Slow Cooker Pumpkin Chili
Slow cooker pumpkin chili has all the flavors of chili you love with a hint of pumpkin mixed in. Pumpkin has become synonymous with fall season. Combining the hearty goodness of chili with the smooth texture of pumpkin creates a fusion that will undoubtedly become a seasonal favorite. Instructions to make this autumn-inspired chili in the Instant Pot are also included.
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- Yield: 6-8 servings 1x
Ingredients
Units
Scale
- 1 pound ground beef
- 1 pound ground sausage
- 15 ounces pumpkin puree (NOT pumpkin pie filling)
- 2 15-ounce cans red kidney beans (drained & rinsed)
- 28 ounces diced tomatoes
- 1 cup beef broth
- 1 bell pepper, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- 1 tablespoon oil
Instructions
- Heat oil in a large skillet. Add the ground meat, ground sausage, onion, and bell pepper. Cook until the meat is no longer pink. Crumble the meat as it cooks. Drain grease before adding the browned meat to the slow cooker.
- Add all other ingredients to slow cooker. Stir to mix well.
- Cook HIGH 3-4 hours or LOW 6-8.
- Turn on the IP and select sauté. Once hot add oil, ground meat, ground sausage, bell pepper and onion to the pot. Cook 5-7 minutes, crumbling the meat as it cooks. Add garlic & cook an additional minute. Drain fat excess fat if needed.
- Turn off the pressure cooker. Add the beef broth and & deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in all the remaining ingredients.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure. Stir & serve.
Find it online: https://fitslowcookerqueen.com/slow-cooker-pumpkin-chili/