Take-out Tuesday, Loaded Pumpkin Slow Cooker Chili
I hope you will try this!! We had it the other night after we did a little pumpkin carving~
It is the BEST chili I have ever made!
Not that I am a super chili expert, I am not, but seeing pumpkin popping up in just about everything right now, I did a little research…
After reading several pumpkin chili recipes, I came up with my own version
It has a whole can of pumpkin, but you really don’t taste it, the pumpkin provides a velvety texture and a little sweetness to offset the heat from the fire roasted tomatoes and chili beans
Start by browning ground beef and seasoning it for tacos. Put it in your slow cooker
Saute onion and sausage in the same skillet until meat is done and onions are soft
Add the cooked sausage and onions to slow cooker and add cherry tomatoes
Next add chili beans, undrained, pumpkin and fire roasted tomatoes
Give it a stir. It will be really thick and you will be tempted to add some liquid, but PATIENCE!
After it cooks low and slow for 6-7 hours, it will be the perfect chili consistency.Ā If you want a thinner “soup” add some beef or chicken broth
Loaded Pumpkin Slow Cooker Chili
Ingredients
- 1/2 lb ground beef
- 1/8 cup taco seasoning
- 1/3 cup water
- 1/2 lb Italian sausage
- 1/2 large red onion diced
- 15 oz pumpkin puree
- 15 oz Bushās Chili Beans [black beans in chili sauce], undrained
- 15 oz fire roasted tomatoes, undrained
- 16 cherry or grape tomatoes
- salt and pepper
- grated sharp cheddar and pepitas for garnish
Instructions
- Prepare ground beef as for tacos: brown meat, drain, add water and taco seasoning and simmer for 10 min. Add to slow cooker.
- Cook Italian sausage and onion in the same skillet you used for the taco meat. When meat has browned and onion is soft add to slow cooker.
- Add tomatoes, pumpkin, beans,* and fire roasted tomatoes, undrained. Add a little salt and pepper. Cover and cook on low 6-7 hours, garnish with cheese and pepitas
Notes
My inspiration recipes came from Lynn at Happier than a Pig in Mud [she has a version that uses either pumpkin or butternut squash] and a slow cooker one from Tater Tots and Jello. Thank you ladies!
NOTE: I made a big batch of taco meat and used part for the soup and froze the rest for tacos
Top your bowl with plenty of sharp grated cheddar and some roasted pepitas and smile!
No, I didn’t use real pumpkin for this soup, even though there was some readily available ^^’
Enjoy!
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I will be sharing with the fabulous parties and blogs on my side bar and:
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Your chili sounds great Jenna, it’s been cold here! Lovin’ the big smile on Jack too:@)
I’ve got to try this Jenna, my slow cooker is has been gathering dust! I love the idea of adding a little sweetness and goodness from the pumpkin. Your pumpkin carvers are adorable, hope they got plenty of treats š
I made a chili with pumpkin that we liked but I have no idea where the recipe came from, but that is no longer a problem since you’ve provided yours. I love this time of year when cooking with fall ingredients is the best.
Hi Jenna, I love chili and feel guilty when I make it! The pumpkin is a great idea to tame the acidity of the recipe, I love this idea. I will try this, so thanks for sharing. Looks like your grands were enjoying the Halloween fun.
Hi Emily, this chili is really very healthy, its loaded with vegetables and beans, and not so much meat~ so I hope you will enjoy and not feel guilty!! RTR this weekend, LSU is scary!!
Yum, I love pumpkin in chili! This looks and sounds delicious! Pinning! Visiting from Tickle My Tastebuds Tuesday š
thank you Joy!
I just made a white chili with pumpkin and sausage and love the addition of pumpkin in chili too:)
thanks Johanne, I couldn’t believe how good this was!
I do love a good chili, and a pumpkin chili is something I have never tried so I will definitely use your recipe! I saw this on the Foodie Fridays link up! I would be delighted if you’d stop by http://picnicnz.blogspot.co.nz/ and added this to the Pure Blog Love link party too š
This looks delicious, Jenna. And, using a slow cooker is a bonus! I think I’ll use your awesome recipe with some pumpkins I have leftover from decorating this year. Thanks a bunch!
Pumpkin chili? Pumpkin chili. Wow. This looks fabulous and I can only imagine it tastes amazing!! Thank you for linking up with #FoodieFridays. I hope you can join us this week with a new, tasty link up and see if you were featured! – Christie http://akitchenhoor.blogspot.com/
Jenna, I’ve included your chili in a recipe round-up I’m publishing today – and making it tomorrow! š
Thanks Kim!