Real Recipes From Real Home Cooks ®
Crockpot Pumpkin Chili with Ground Beef, Black Beans, and Kidney Beans
INGREDIENTS
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(Makes 6-8 servings, recipe adapted from Pumpkin Chili at Eclectic Recipes.)
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Ingredients:
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2-3 tsp. olive oil (depending on your pan)
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1 lb. ground beef (use ground beef with 10% fat or less for South Beach Diet)
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salt and fresh ground black pepper, to season meat
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1 medium onion, diced
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1 green bell pepper, diced
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1 T minced garlic
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1 T ground cumin
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1 T chili powder (I used mild chili powder from The Spice House, note this is a blend of spices and not ground chile pepper.)
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2 tsp. ground Ancho chile pepper (or use a little more chili powder if you don't have this)
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2 tsp. dried cilantro or 2-3 T chopped fresh cilantro (optional)
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1 tsp. dried oregano
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2 tsp. Spike Seasoning
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2-4 oz. diced green Anaheim chile peppers (I only used 2 oz, but if you like it spicy use the whole 4 oz. can)
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3 cups homemade beef stock (or use 2 cans beef broth)
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1 can (15 oz. can) red kidney beans, rinsed with cold water
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2 cans (15 oz. cans) black beans, rinsed with cold water
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1 can pumpkin puree (15 oz. can, not pumpkin pie filling!)
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2 cans petite diced tomatoes with juice (14.5 oz. cans)
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grated cheese for serving if desired (I used Mexican 4 cheese blend, a mixture of low-fat cheeses)
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sour cream for serving if desired (I used light sour cream)
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