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.
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.
- 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
- 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.
- Transfer the beef mixture to a crock pot and mix in all remaining ingredients.
- Cover and set crock pot to low and cook for 3 hours.
- 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.