Crockpot Pumpkin Chili

Its that time of year where everything and anything is pumpkin and I am totally ok with that. I love everything about the seasonal winter squash, especially cooking pumpkin seeds but since I live in a condo with no outdoor space of my own I can’t carve and place out pumpkins for any sort of decoration since they will rot quickly indoors. So when my craving for pumpkin seeds hit I don’t let that precious squash go to waste. Making homemade pumpkin puree is so easy and it beats any canned version you will find at the store. I freeze my fresh puree in 2 cup servings for quick and easy access whenever my craving to cook a pumpkin recipe hits…like this extremely easy, sweet and spicy, Crockpot Pumpkin Chili.


While this isn’t quite set it and forget it recipe, the sacrifice of having to sauté up the ground beef with the onion and jalapeño in a separate skillet first is worth it because this dish is oh so flavorful.


Pumpkin Chili


I was worried this recipe was going to be too spicy with the jalapeño and chili powder but dare I say I may opt for more heat next time I make it? If you like your chili with an extra kick I would make sure to keep your jalapeño seeds and sauté them along with the beef and onions and even opt for more chili powder or even a dash of cayenne or hot sauce into the crock pot.


Crockpot Pumpkin Chili
Author: Emily Goodman
  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 1 jalapeño, seeds removed and diced
  • 1 lb ground beef; 90% lean
  • 1 14.5 can of diced tomatoes
  • 2 cups pumpkin puree (or 1 15oz can of canned pumpkin, not pumpkin pie filling)
  • 1 15oz can of red kidney beans
  • 1 15oz can of cannellini beans
  • 3 tablespoons brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon chili powder
  • 2 tablespoons tomato paste
  1. Heat the olive oil in a skillet over medium heat. Add the diced onion, jalapeño and ground beef. Cook breaking up the beef with a spoon until meat is no longer pink. Drain any excess fat.
  2. Transfer the beef mixture to a crock pot and mix in all remaining ingredients.
  3. Cover and set crock pot to low and cook for 3 hours.
  4. Top with any desired toppings! I like to serve mine over brown rice and top with scallions, cheddar cheese and a dollop of green yogurt.
If you would like to make this recipe a bit spicier keep the jalapeño seeds and sauté them with the onions and beef mixture or add a bit more chili powder or cayenne or hot sauce to the crock pot mixture prior to cooking.


Love Art Udon

This past week I was invited to Love Art Udon for a VIP  tasting event prior to their grand opening later this month. From the people behind Love Art Sushi‘s delicious sushi and poke bowls, Love Art Udon‘s menu is filled with you guessed it – udon noodle bowls! And lots of tasty tempura. All made from scratch in-house with the freshest ingredients.


Located in Packard’s Corner on Commonwealth Ave in Boston I was immediately drawn in by the pink Tasty Noodz glowing sign. Anything insta-worthy like this just totally sucks me right in!



The staff working the counter service style restaurant were so friendly and knowledgeable. They walked us through the entire menu of different broth and noodle choices. I was completely in love with the gorgeous gold bowls the heaping portions of steaming hot soup were served in. I need these for my house!!



All of their udon is made from scratch in-house and I chose the seasonal special matcha udon in the original broth. The original broth consists of a soy dashi sauce and smoked fish broth with been and onion topped with tempura flakes and scallions.


Holy wow those noodles!!! They were the perfect thick texture and the matcha gave them such a nice flavor and I loved the green color.  The portion was large and filling and the broth had a deep flavor that was warm and comforting.


Original Broth with Matcha Udon Noodles


My friend opted for the miso broth with original udon noodles and also topped hers with beef, onion, tempura flakes and scallions. She gave me a taste and hers was just as warm and comforting as mine and definitely a bowl I will want to order during a future visit! The miso bowl can be made vegan as well if you order without the beef and onions.


Udon Noodle Bowl
Miso Broth with Original Udon


To go along with our udon bowls we split a bunch of tempura and sides. I loved how light and fluffy the tempura batter was and I was blown away at how much I enjoyed the tempura kale!! It had such a unique and addicting flavor I kept going back for more. It was the clear winner for our favorite side dish!


Various Tempura
Pumpkin, Zucchini, Sweet Potato, Shrimp, and Kanikama (crab) Tempura


Kale Tempura
Kale Tempura


Seaweed Salad
Seaweed salad with sesame, vinegar, chili, and sweet inari tofu skin.


Pickled Vegetables
Lightly pickled bean sprouts, shredded carrots, and cucumbers


To see the full menu of udon soups, tempura, sides and beverages check out their full menu here. I know the NE Chowdah Udon is a MUST GET when I go in for my next visit!


And don’t forget to check out all of the gorgeous wall art from Japanese Artist Hayato Kawaii that stretches the entirety of the bar seating area. Keeping consistent with the Love Art style you will find small “Easter Eggs” about the owners and the company in an eye popping street art/anime style.



Love Art Udon

1024 Commonwealth Avenue A

Boston, MA 02446