Hearty Slow Cooker Pumpkin Chili Recipes

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.

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.

HEARTY PUMPKIN CHILI

Steps:

• Prepare the pumpkin: Peel the skin from the pumpkin with a vegetable peeler. Cut it in half and scoop out the seeds. Cut away the stem, then cut the pumpkin into small bite-sized pieces. (See this guide to How to Peel A Butternut Squash ; the steps are similar.)
• Simmer the soup: Bring the soup to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the pumpkin has cooked through and the flavors have had time to mingle, about 30 minutes. Taste and add more salt or spices if needed. (If the chili tastes a little bland, add more spices; if the chili tastes a little bitter, add more salt.)
• Serve: Divide among bowls and serve with your favorite chili toppings. Leftovers will keep in the fridge for about a week or in the freezer for up to 3 months.

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.

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.

HEARTY VEGAN SLOW-COOKER CHILI

Steps:

• Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
• Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.