Thursday, October 11, 2012

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:
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.

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.


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...



Ok, this recipe really lived up to the 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 :)


  1. oh my gosh need to make this soon!! today would have been perfect it is rainy and cold outside but it is leftovers tonight, but it is ravioli with pumpkin sauce

  2. wow! was it really that good with pumpkin! I love all things pumpkin :)!!!

    p.s. look for the hunts with onion and garlic... by the spaghetti sauce{ not by the hunts products ) ... that's where it is at our grocery is good and cheaper that ragu and other sauces :)!

  3. I am going to make this on Sunday!!! I love, love, love pumpkin and I love chili, so this sounds like a winner! Thanks for linking up!

  4. Found your blog through the crocktober link up! Going to the store tonight and making this tomorrow :) Can't wait to try it. Pinning this!

  5. This looks like something I would love. Too bad hubby doesn't like pumpkin or beans. Ugh!