Peanut Butter Pumpkin Chili

★★★★★ 1 Review
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By Brenda Hatfield-Lautenschlaeger
from Jenison, MI

I always thought my chili was good until I decided to change it and get my family to eat more veggies. We love peanut butter but the pumpkin was another story other than in a pie. You be the judge....

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cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients

  •   1
    onion, chopped
  •   7
    cloves of garlic, minced
  •   1 lb
    lean ground pork
  •   1 lb
    lean ground turkey breast
  •   1
    28 oz. can crushed tomatoes
  •   1
    28 oz. can diced tomatoes
  •   1
    12 oz. jar salsa ( i used medium)
  •   2
    15 oz. cans black beans, undrained
  •   1
    29 oz. can hominy, drained
  •   1
    15 oz. can chili beans
  •   1 c
    pumpkin
  •   1/2 c
    peanut butter
  •   1
    chili seasoning packet
  •   1 Tbsp
    cumin
  •   1 tsp
    chili powder
  •   1 Tbsp
    olive oil
  •  
    salt to taste
  •   1
    red pepper, diced
  •   1
    yellow pepper, diced
  •   1
    green pepper, diced
  •   1 c
    frozen sweet corn

How To Make

  • 1
    1. Add olive oil to a very large pot and cook onions and garlic over medium-high heat until onions are translucent. Add ground pork and turkey and cook until browned and cooked through. Drain fat from bottom of the pot.
  • 2
    2. Return the pot to the burner and add everything except for the peppers and the corn. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the peppers and the corn and simmer for an additional 30-60 minutes. Makes about 16 large servings but freezes well so stock up. Customize as desired: