••••SLOW COOKER PUMPKIN CHILI••••

(Source: theseasonedmom.com & photos also)

SLOW COOKER PUMPKIN CHILI 

Author: The Seasoned Mom

Prep time:  30 mins

Cook time:  6 hours

Total time:  6 hours 30 mins

Serves: 8-10

 

INGREDIENTS

• 2 lbs. lean ground beef
• 1 onion, diced
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 2 (15 ounce) cans corn, drained
• 2 (14.5 ounce) cans fire-roasted diced tomatoes (undrained)
• 1 (15 ounce) can pumpkin
• ¼ cup Del Diablo Merlot (or other similar red wine)
• 3 tablespoons chili powder
• 1 teaspoon minced garlic
• ½ teaspoon pepper
• ½ teaspoon salt
• Beef broth, chicken broth, or water to thin the chili if desired
• Optional (for serving): corn chips, sour cream, shredded cheese, or green onions

INSTRUCTIONS

1. In a large skillet, cook beef over medium heat until no longer pink. Drain fat off of beef and transfer meat to a 5-6-quart slow cooker.
2. Add remaining ingredients. Stir to combine.
3. Cover and cook on low for 4-6 hours. Check consistency of chili when it’s done. If you prefer a thinner, more soup-like consistency, stir in some broth or water, as desired and heat through.
4. Top individual bowls of chili with corn chips, sour cream, shredded cheese, and green onions, as desired.