Crockpot Pumpkin Chili with Ground Beef, Black Beans, and Kidney Beans
- 2-3 tsp. olive oil (depending on your pan)
- 1 lb. ground beef (use ground beef with 10% fat or less for South Beach Diet)
- salt and fresh ground black pepper, to season meat
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 T minced garlic
- 1 T ground cumin
- 1 T chili powder
- 2 tsp. ground Ancho chile pepper (or use a little more chili powder if you don't have this)
- 2 tsp. dried cilantro or 2-3 T chopped fresh cilantro (optional)
- 1 tsp. dried oregano
- 2 tsp. Spike Seasoning
- 2-4 oz. diced green Anaheim chile peppers
- 3 cups homemade beef stock (or use 2 cans beef broth)
- 1 can (15 oz. can) red kidney beans, rinsed with cold water
- 2 cans (15 oz. cans) black beans, rinsed with cold water
- 1 can pumpkin puree
- 2 cans petite diced tomatoes with juice (14.5 oz. cans)
- grated cheese for serving if desired
- sour cream for serving if desired
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Anaheim chile peppers, green (2 oz.)
- Ancho chile pepper, ground (2 tsp.)
- Black beans (2 cans)
- Cilantro or, dried (2 tsp.)
- Cumin, ground (1 T)
- Garlic (1 T)
- Green bell pepper (1)
- Kidney beans, red (1 can)
- Onion, medium (1)
- Oregano, dried (1 tsp.)
- Pumpkin puree (1 can)
- Tomatoes, petite (2 cans)
- Meat
- Ground beef (1 lb.)
- Canned Goods
Beef stock, homemade (3 cups)
- Cooking & Baking
- Chili powder (1 T)
- Olive oil (2 tsp.)
- Salt and fresh ground black pepper (1)
- Spike seasoning (2 tsp.)
- Dairy
- Cheese, grated (1)
- Sour cream (1)
Preparation
Read recipe preparation on kalynskitchen.com
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Published October 13, 2010 (2 years ago).
16 people saved this recipe.
