Hearty Slow Cooker Pumpkin Chili Recipes

SLOW COOKER PUMPKIN TURKEY CHILI

Steps:

• Heat olive oil in a large soup pot over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. Drain and discard any fat.
• Transfer turkey to a slow cooker and stir in onions, diced tomatoes, pumpkin, chili beans, black beans, brown sugar, pumpkin pie spice, and chili powder. Set cooker to Low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.

SLOW COOKER PUMPKIN CHILI

Steps:

• Add your ground beef to a medium sized skillet. Cook and crumble until almost cooked throughout. Add in your peppers and onions and continue to cook until the ground beef is tender and no longer pink and drain remaining grease.
• Add your liner to your slow cooker. Add the ground beef, beans, tomatoes, tomato paste, pumpkin puree, beef broth, chili powder, cumin, salt, pepper, oregano, garlic powder and bay leaves.
• Cook on low for 4-6 hours or high for Remove bay leaves and adjust seasonings if needed.

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.

SLOW-COOKER PUMPKIN CHILI

Steps:

• Spray 5-quart slow cooker with cooking spray.
• Add ingredients to slow cooker; stir to combine. Cover; cook on High heat setting 3 1/2 to 4 hours or on Low heat setting 7 to 8 hours.

SLOW COOKER PUMPKIN CHILI

Steps:

• Before adding everything to the slow-cooker, you will need to get out a large pan or dutch oven to cook the meat mixture
• Add the oil to the pan and begin by sauteing the onions and bell peppers. Cook until the veggies are soft 6-7mins.
• Next, add in the garlic and stir until fragrant. To save time I use the frozen minced garlic from Trader Joes.
• Add in the meat and cook until basically all the pink is gone. Around 8 minutes.
• Since you only use 1 1/2lbs of the meat. I used my food saver to keep the other 1/2lb of the meat fresh with no air in it so I can freeze the meat to use at another time.
• Put the meat mixture into the slow-cooker.
• Get out the remaining ingredients and combine with the meat mixture: tomatos, tomato paste, pumpkin, chicken broth, oregano, chili powder, cinnamon, cumin, salt & pepper
• Set your slow-cooker for low 7-8 hours.
• When you are ready to serve the chili, add toppings of avocado, green onions and jack cheese and Enjoy!

HEARTY SLOW-COOKER CHILI

Steps:

• In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir 3-4 minutes or until tender. Transfer to a 6-qt. slow cooker., Working in batches if necessary, cook beef in the same skillet over medium-high heat until no longer pink, 8-10 minutes, breaking meat into crumbles. Using a slotted spoon, transfer to slow cooker., Stir tomatoes, tomato sauce, chiles, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend. Serve with rice and toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

CROCK POT PUMPKIN RED LENTIL CHILI

Steps:

• Add all ingredients to a 3-quart or larger Crock Pot. Stir.
• Cook on high for 4 - 5 hours or on low for 8 - 10 hours, until lentils are tender and chili is thick and hearty. Serve with assorted toppings, if desired.