Slow – Cooker Pumpkin Vegetable Chili

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Fall means football season and cooler evenings. And nothing beats a great bowl of chili on a Sunday night while watching the game. This chili incorporates fall vegetables and is versatile. Add whatever you have on hand. The pumpkin purée gives it a nice thick consistency. 

Makes 8 servings

Prep time: 15 minutes
Cook time: 3-4 hours on HIGH or 6-8 hours on LOW

What you need:

  • 2 lbs ground beef
  • 2 medium onions, diced
  • 6 garlic cloves, crushed
  • 1 green pepper, diced
  • 2 large carrots, diced
  • 4 tbsps chili powder
  • 2 tbsp cumin
  • 2 tsp paprika
  • 1 large can diced tomatoes (796 ml)
  • 2 cups pumpkin purée
  • 2 tsp salt

Optional toppings:

  • coconut yogurt
  • green onions, thinly sliced
  • cabbage, thinly sliced
  • nachos chips (to scoop)

What you do:

  1. In a large skillet over medium-high heat, cook the ground beef until no pink remain. Transfer to the slow-cooker.
  2. Add chopped onions to the skillet and cook until softened. Transfer to the slow-cooker.
  3. Add all other ingredients to your slow-cooker and mix. Let simmer on LOW 6-8 hours or on HIGH 3-4 hours. Enjoy with your favourite toppings. 

Bon appétit!

Useful tips:

  • Store in an airtight container in the fridge for 3-4 days. 
  • Will freeze very well for up to three months.