Crockpot Pumpkin Chili

I love chili

Oh yes, it is that time of year! Pumpkin ale, Pumpkin smoothie, Pumpkin Salsa, Pumpkin muffins, actual pumpkins and my favorite thus far….. PUMPKIN CHILI. This recipe is nutritious, delicious, and most importantly, will not turn the booty into, well.. a giant jack-o-lantern? I know it is tempting to grab the pumpkin filled desserts the grocery stores have on display right now but more than likely the added sugar and sketchy ingredients lists will add up and fill out our pants faster than we know it. Our pumpkin chili recipe (with bison) in the crockpot is tasty enough to serve a chili snob with all very real, delicious ingredients. Pull that thing out and dust it off. Prepare this mid afternoon and walk away,run errands, come back it’s ready.  Let’s kick off the season, ya’ll!

Did you know that pumpkin is a superfood? It is full of potassium, magnesium, fiber and much more. Translation: It is great for your hair, skin and nails, keeps you full and much more. Read more about it here.  More pumpkin recipes to follow…

Crockpot Pumpkin Chili
 
Prep time
Cook time
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This chili is clean and lean. I served this with my favorite premixed, fool proof corn bread mix by Pamela's. You may use grass fed ground beef instead of bison..Double up to freeze for later!
Author:
Recipe type: dinner, crockpot
Serves: 6 servings
Ingredients
  • 1 tablespoon of coconut oil
  • 1 pound of ground bison
  • 2-3 cups of cubed fresh pumpkin
  • 1 onion, chopped
  • 1 teaspoon of minced garlic (i use more because I LOVE garlic)
  • 1 red pepper, chopped
  • 1 can of organic black beans
  • 1 can of organic chili beans
  • 28 ounces of organic fire roasted tomatoes
  • 2 tablespoons of coconut sugar
  • 1 tablespoon of pumpkin pie spice (or to taste)
  • 1-2 tablespoons of chili spice (to taste)
  • cayenne pepper to spice! Taste as it cooks....
  • dash of salt and pepper to taste
  • 1 tablespoon of organic sour cream
Instructions
  1. In a frying pan add oil and then chopped onion, pepper, garlic and bison on medium heat until the bison is browned.
  2. In the mean time, add tomatoes, beans, sauteed bison, and cubed pumpkin to the slow cooker.
  3. Add coconut sugar. Most recipes will call for 2 tablespoons of brown sugar but I replaced it with a dash of coconut sugar. It will not make or break the recipe, it will only bring out the taste in the pumpkin and bison.
  4. Add pumpkin pie spice, chili spice, and salt and pepper at the beginning..
  5. As the ingredients start to cook and blend, taste and add cayenne and other spices to perfect the dish. You can always add salt and cayenne to individual servings for those who like it spicy or a bit saltier.
  6. Dollop sour cream on top and ENJOY.
  7. Best served with fresh corn bread

 

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