Slow-Cooker Fall Chili with Pumpkin

Elizabeth Kurtz Recipe By
 
  • Cooking and Prep: 4.5 h
  • Serves: 6
  • No Allergens

The fall flavors in this dish are perfect for a rainy day. I serve it in individual dishes with toasted bread or over rice or potatoes. Fire-roasted tomatoes are available in national markets, near other canned tomato products. They are not spicy, just roasted over fire so they have a distinct and delicious smoky flavor.

Ingredients (20)

Main ingredients

Start Cooking

Prepare the Chili with Pumpkin

  1. In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook for five minutes, stirring until softened.

  2. Add ground beef or turkey and cook until lightly browned, about five minutes. Drain fat and transfer mixture to a five- to six-quart slow cooker.

  3. Add all remaining ingredients and mix well. Cook on high for four hours or low for seven hours.

  4. Serve warm in individual bowls with crumbled tortilla chips or toasted bread, or serve over baked potatoes or rice.

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