Crock-tober: Crockpot Pumpkin Chili

Yes, you read that correctly.

PUMPKIN chili.

Today I'm really really really excited to eat pumpkin chili,  and I've never even heard of it until this morning.  Which means I don't really have good pictures of yummy looking chili, but I promise to update later.

All I know is that there is a whole can of pumpkin and a good amount of pumpkin pie spice.

You see, I'm very very new to this whole crock pot thing. I've never seen my mother use one, ever. So the only things I've made in it were these AMAZING ribs, courtesy of Mel's blog post last Crock-tober.  I also made beef stew last weekend, it was very yummy too. All that being said, I think I'll stick with this whole crockpot trend!

Here is the pumpkin:

And here is a crap load of beans and tomatoes.

Also, it doesn't have that much meat. I just decided to buy a lot more than the recipe called for so we could eat it later :)

Here's the recipe:

Ingredients:

1 Pound Ground Beef

1/2 Teaspoon crushed red pepper flakes

1 Teaspoon minced garlic

1/2 large onion, diced

1 green bell pepper, chopped

1 red bell pepper, chopped

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can Great Northern beans, rinsed and drained

1 (8 ounce) can tomato sauce

1 (4 ounce) can tomato sauce with garlic and onions ** I couldn't find this 

2 (14.5 ounce) cans petite diced tomatoes 

1 (15 ounce) can pumpkin puree

2 Teaspoons pumpkin pie spice

2 Teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon salt

PHEW. That is a lot of cans.

Directions:

1. Heat a large skillet over medium-high heat; cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.

2. While the beef is cooking, combine the kidney beans, black beans, Great Northern beans, tomato sauce, tomato sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Stir in the ground beef mixture.

3. Cook on Low until the chili is hot, 1 to 2 hours.

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I will be updating later today after we try it.

I can't wait!

I wish it cooked longer so I could get started on it right now...

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UPDATE:

GO MAKE THIS CHILI NOW!!!

Ok, this recipe really lived up to the AllRecipe.com Reviews, it was super super super good.

Seth was eating it out of the crockpot late last night and proclaimed

"This chili is awesome!"

When Seth uses the word "awesome" you know it's good.

On our wedding day, when I got to the end of the aisle and saw him for the first time, he told me... "you look awesome!"

That to me, was better than him telling me I looked beautiful..and if you know Seth, you know exactly what I'm talking about!

I would chop the onion a little less finely next time, just because I like a chunkier onion. 

And you could always add more spice, without the red pepper flakes it had close to no spice -- just how I like it!

Thanks Mel, for posting such a fun link up! I'm already enjoying reading other peoples favorite crock pot recipes :)