SLOW COOKER PUMPKIN CHILI
(from reyeryn’s recipe box)
Source: http://reyeryn.blogspot.com/2013/03/recipe-review-slow-cooker-pumpkin-chili.html
Categories: PUMPKIN
Ingredients
- Anaheim chili pepper, green (2oz) - I had a fresh one that I roasted in the oven, removed the skin and cut up
- Dried chili pepper, red (1) - I pulled the stem out and poured out the seeds. I then put it in my Ninja and made it in to a course powder.
- jalepeno pepper (1) - finely chopped with seeds removed
- 2 cans black beans - rinsed
- Fresh Cilantro - as much as you like..I LOVE cilantro
- Ground Cumin - 1Tbsp
- Fresh garlic - 3 cloves minsed or 1Tbsp
- Green Bell Pepper - 1
- Onion - 1 medium to large
- Fresh Oregeno - 2 Tbsp
- Fresh Rosemary - 1tsp
- Fresh basil - 2tsp
- 15 oz fresh pumpkin puree (you can use 1 can puree, not pie filling)
- 28oz fresh tomatoes (I had some fresh frozen roasted tomatoes but you can use 2 14oz cans diced tomatoes)
- 1lb ground beef
- 1Tbsp chili powder
- 2tsp Olive Oil
- Sea Salt and fresh ground black pepper - to taste
- Dash of red pepper flakes or cayenne pepper - to taste
- 1 yellow squash
- 1 zuchini squash
- 1 carrot
- 1 celery stalk
Directions
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Brown ground beef until almost done and then add herbs and seasonings…sautee for about 2 more minutes then remove and set aside. In the same skillet, add some olive oil and saute onions, bell pepper, jalepeno pepper, squash, carrot, and celery until almost soft then add garlic and saute for another minute. In a blender (I use my awesome Ninja) add tomatoes and sauted veggies. Pulse a few times until almost pureed. Add beef, tomato veggie sauce and the rest of the ingredients into a slow cooker (crockpot). Cook on high for 4-6 hours or low for 8-10 hours. Remember, the longer you cook this, the more the flavors will be incorporated and enhanced.
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We put this on fritos for frito chili pie and added some cheese and sour cream (or greek yogurt for more nutrition.)