Ingredients
- 1 lb lean ground meat beef or turkey
- 1 yellow or sweet onion diced
- 1 red bell pepper seeded and diced
- 3 cloves garlic minced
- 1/2 tbs chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 1 tsp oregano
- 2 tsp cumin
- 2 15 oz cans black beans drained and rinsed
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can pumpkin puree not pumpkin pie filling!
- 1 14.5 oz can diced tomatoes with green chiles
- 2.5 c beef broth
Instructions
- Saute meat in large skillet over medium heat until mostly browned (but not fully cooked).
- While some of the meat is still a little pink, add the onion and the bell pepper and saute until meat is fully cooked and vegetables are getting soft.
- Add garlic and saute for one more minute.
- Add spices to meat mixture. Stir until spices evenly coat the meat and veggies. Remove skillet from heat.
- Pour contents of skillet into 5 qt. slow cooker.
- Add beans, pumpkin, and tomatoes. Pour broth on top. Stir everything in the slow cooker. Cook on low for 5-6 hours (or longer if you'd prefer).
- Serve topped with cheese or over baked potatoes and sour cream!
Notes
This chili freezes well! Make a double batch and freeze the other half to enjoy later!