Kathy’s Vintage Modern Recipes🍕🍔🍝!!

Friday, October 9, 2015

(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

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.