slow cooker pumpkin chili has all the chili flavors you love with a hint of pumpkin mixed in. This autumn-inspired chili can also be made at the Instant Pot.
I love chili. As you can probably see from all the chili recipes I have on this blog. I eat it all year round, even when it’s 90 degrees outside (like now). As I’ve said time and time again, chili is the perfect slow cooker recipe. It’s easy to make, hard to spoil and the low, slow cooking really brings out the different flavors.
Make pumpkin chili in the slow cooker or instant cooker
- Heat the oil in a large skillet. Add the ground beef and ground sausage and cook until no longer pink. Shred the meat while cooking. Drain the fat before adding the golden meat to the slow cooker.
- Add all other ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 3-4 hours or LOW 6-8.
- Turns on the IP and selects Sautéed. Once hot, add oil, ground beef, ground sausage, bell pepper and onion to the pot. Cook 5-7 minutes, crumbling the meat while cooking. Add the garlic and cook an extra minute. Drain excess fat if necessary.
- Turn off the pressure cooker. Add the meat broth and deglaze the bottom of the pressure cooker by scraping all the pieces with a wooden spoon.
- Add all remaining ingredients.
- Close the lid and seal the valve. Set at high pressure and cook for 20 minutes. When you finish cooking, quickly release the pressure. Stir and serve.
for ground pumpkin chili beef:
- I like to use a combination of ground beef and ground sausage
- : pure pumpkin puree, this can be canned for fresh. I use preserves.
- Chili seasoning: My homemade chili seasoning is in the recipe box
- Canned diced tomatoes
- Beans: 2 15-ounce cans of red (cooked) beans, drained and rinsed
- Meat broth: Do not skip the broth, the chili will have a thick consistency without it.
- Garlic, onion, pepper: These can be precooked with the ground beef and sausage before adding them to the slow cooker or you can add the raw ones.
. Pumpkin puree
. Canned tomatoes:
What type of pumpkin to use This pumpkin chili recipe calls for 15 ounces of royal pumpkin puree, not pumpkin pie filling
. You can use fresh or canned pumpkin. I always use preserves.
of meat to use
I always make a pumpkin chili recipe using a combination of ground beef and soft Italian ground pork sausage. That said, I think you should use ingredients that you have in taste. Whether you use ground beef, pork, turkey or chicken is up to you.
the meat beforehand
Should you brown your meat before adding it to the slow cooker? I always do it specifically so I can drain excess fat before starting my chili. There’s nothing I hate more than a greasy chili. If you’re using a very lean ground beef, you may not normally need to brown it before adding it to the slow cooker. Even when I use my Instant Pot for this pumpkin chili recipe… I drain my fat.
You know I like homemade seasonings. This recipe uses my homemade blend of chili seasonings. I practically use it or a version of it in all my chili recipes. It includes the usual ingredients of chili: chili powder, cumin, salt, paprika. There’s a little kick, but I definitely wouldn’t classify my homemade chili seasoning as spicy.
Serve and store pumpkin
Toppings for this chili include cheese, green onions, sour cream, or chopped herbs. To store the chili, let it cool before storing. Store leftover chili in the fridge for up to 3 days or in the freezer for 4-6 months.
OTHER CHILI RECIPES
Turkey Chili Chili
Indian Chili with
Chorizo Beef Chili I use
a 6-quart slow cooker or Instant Pot to make this recipe.
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