peanut butter pumpkin chili
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....
prep time
cook time
3 Hr
method
Slow Cooker Crock Pot
yield
Ingredients
- 1 - onion, chopped
- 7 - cloves of garlic, minced
- 1 pound lean ground pork
- 1 pound 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 cup pumpkin
- 1/2 cup peanut butter
- 1 - chili seasoning packet
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- - salt to taste
- 1 - red pepper, diced
- 1 - yellow pepper, diced
- 1 - green pepper, diced
- 1 cup frozen sweet corn
How To Make peanut butter pumpkin chili
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Step 11. 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.
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Step 22. 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:
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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