Crock Pot Pumpkin Chili

adapted from Kalyn's Kitchen

Serves 10-15

Prep time: 20-30 minutes

Cook time: 4-8 hours (in crock pot)

Cost: $8.50, but this makes a LOT. Also, dried beans will save you about 1.50

beef: 3.00, onion: .10, pepper: .50, beans: 2.00 (only about .50 if using dry), tomatoes: 1.50, pumpkin: 1.00, stock: .30, seasonings: .10

1 lb ground beef

salt and pepper

1 medium onion, diced

1 pepper (I used a few banana peppers, but think I really would have enjoyed a red bell pepper)

2-3 cloves garlic, minced

1 Tbsp ground cumin

1 tsp chili powder

2 tsp dried cilantro or 2-3 Tbsp fresh (I used fresh)

1 tsp dried oregano

2 tsp Spike seasoning

2-4 oz diced green Anahiem chile peppers if that's your thing (It's not mine, so I skipped this)

3 C beef stock

1 Can red kidney beans, rinsed

2 cans black beans, rinsed

1 15 oz pumpkin puree

2 cans diced tomatoes with juice

sour cream and cheese for garnishing if you wish

Brown the beef. Add onion and pepper and cook about 3 minutes. Add garlic, cumin, chili powder, oregano, cilantro and Spkie seasoning. Add hot chiles if using. Saute a few more minutes. 

Put this into the crock pot. Use the beef broth to deglaze the pan if necessary and add that to the crock. Add the beans, tomatoes, and pumpkin puree. 

Stir it all up and cook on high for 4-6 hours or on low for 8-10. (Crock pots are really different so know if yours cooks crazy hot or not, though as I said, I think this is a bit hard to overcook.)

Serve with cheese and sour cream if you want. 

Posted by The Tasty Cheapskate: