Pumpkin Chili

Slow Cooker Pumpkin Chili

Posted on Posted in Healthy Recipes


2 pounds ground beef, 95% lean meat
1 onion ( diced )
2 Can (15 oz) pinto beans ( rinsed and drained )
2 Can (15 oz) canned yellow corn ( drained )
2 Can (14.5 oz) Canned Diced Tomatoes ( fire roasted, undrained )
1 Can (15 oz) pumpkin
1/4 cup red wine, Merlot ( Del Diablo Merlot – or other red wine of choice )
3 tablespoons chili powder
1 teaspoon garlic ( minced )
1/2 teaspoon pepper
1/2 teaspoon  salt
to taste beef broth ( Beef broth, chicken broth, or water to thin the chili if desired )
to taste corn chips ( Optional for serving: corn chips, sour cream, shredded cheese, or green onions )


  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.

This recipe is from TheSeasonedMom.com

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