SLOW COOKER PUMPKIN CHILI
Author: The Seasoned Mom
Prep time:
Cook time:
Total time:
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
- 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.
- Add remaining ingredients. Stir to combine.
- 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.
- Top individual bowls of chili with corn chips, sour cream, shredded cheese, and green onions, as desired.
