Directions
- 1Add one can of pumpkin puree to your crockpot.
- 2Add two cans of rinsed and drained kidney beans to the crockpot.
- 3Add two cans of diced tomatoes to the crockpot.
- 4Add two pounds of seasoned, browned, and drained ground beef and sausage mix to the crockpot.
- 5Dice one green bell pepper and add it to the crockpot.
- 6Dice one half to a whole onion and add it to the crockpot.
- 7Add three to four minced garlic cloves to the crockpot.
- 8Add two tablespoons of chili powder, two teaspoons of cumin, one teaspoon of paprika, and one teaspoon of oregano to the crockpot.
- 9Add a big pinch of salt and some pepper to the crockpot.
- 10Mix all the ingredients in the crockpot thoroughly.
- 11Pour about a cup of beef broth into the crockpot if you don't like your chili too thick.
- 12Give the chili one last quick stir.
- 13Put the lid on the crockpot and set it to low for 4 to 6 hours or high for 2 to 3 hours.
- 14Once the chili is ready, take the lid off and give it one last stir.
- 15Turn off the crockpot and transfer some chili to a smaller, more manageable pumpkin (if serving in one).
- 16Sprinkle shredded cheese on top of the chili.
- 17Add sour cream or your preferred chili toppings.
- 18Serve and enjoy a big bite of the chili.
Ingredients
- 1 can Pumpkin puree
- 2 cans Rinsed and drained kidney beans
- 2 cans Diced tomatoes
- 2 pounds Ground beef and sausage mix
- 1 Green bell pepper
- 0.5 Onion
- 3 Minced garlic cloves
- 2 tablespoons Chili powder
- 2 teaspoons Cumin
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1 pinch Salt
- Pepper
- 1 cup Beef broth
- Shredded cheese
- Sour cream
Equipment
CrockpotCutting boardSpoonMeasuring cupsMeasuring spoonsOven mitt
Tips
- Season, brown, and drain the meat before adding to the crockpot.
- Sauté the onions for bonus points.
- Adjust salt and pepper to taste, using your heart.
- If you like your chili really thick, you might not need the beef broth.
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