Hearty Slow Cooker Pumpkin Chili Recipes

BLACK BEAN 'N' PUMPKIN CHILI

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and pepper; cook and stir until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker; stir in the next 10 ingredients. Cook, covered, on low 4-5 hours. If desired, top with avocado and green onions.

SLOW-COOKER PUMPKIN CHILI

Steps:

• Heat a large pot or Dutch oven over medium-high heat. Add the oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
• Add the garlic and cook an additional 30 seconds or until fragrant.
• Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.
• Transfer meat mixture to the slow cooker.
• Add remaining ingredients (diced tomatoes through black pepper) and stir. See note below about using more broth with this option.
• Set heat to LOW and cook for 6-7 hours or on HIGH for 3-4 hours. Serve with desired toppings.
• Select 'Saute' on the Instant Pot. Add the oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
• Add the garlic and cook an additional 30 seconds or until fragrant.
• Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.
• Add remaining ingredients (diced tomatoes through black pepper) and stir.
• Stir, lock lid into place and set vent valve to 'Sealing' position.
• Select 'Manual' or 'High Pressure' setting and cook for 12 minutes. Allow for 10-15 minutes of natural pressure release before flipping the steam release valve to release the remaining steam.
• Taste and season with salt and pepper, to taste.
• Serve with additional toppings, as desired.