Description

Enjoy this hearty and naturally gluten-free Slow Cooker Pumpkin Chili. It combines classic chili flavors with a subtle hint of pumpkin, perfect for fall.

Ingredients

Scale

1 lb Ground Beef
2 (16 oz) Cans of Bush’s Chili Beans (ensure gluten-free if needed)
1 (14.5 oz) Can of Beef Broth
1 (10 oz) Can of Diced Tomatoes
1 Cup Pureed Pumpkin (canned pumpkin puree)
2 Tsp Pumpkin Pie Spice
2 Tsp Minced Onion
1 Garlic Clove
1 Tsp Chili Powder
1/2 Cup Ketchup
Shredded Cheddar Cheese (for topping)
Cornbread (for serving)
Fritos (for serving)

Instructions

In a large skillet, brown the ground beef. Drain any excess fat.
Transfer the browned ground beef to a 6-quart slow cooker.
Add the Bush’s Chili Beans, beef broth, diced tomatoes, pureed pumpkin, pumpkin pie spice, minced onion, garlic clove, chili powder, and ketchup to the slow cooker.
Stir all ingredients together to combine well.
Cover the slow cooker and cook on low for 6 to 8 hours.
Serve the slow cooker pumpkin chili hot, with your favorite toppings such as shredded cheddar cheese, cornbread, or Fritos.

Notes

This recipe is naturally mild. Add cayenne pepper or chopped jalapenos for a spicier chili.
For a vegetarian version, omit the ground beef and add extra beans like pinto beans.
To make it creamy, stir in cream cheese before serving.
Always check ingredient labels to ensure they are gluten-free.
Use canned pumpkin puree, not pumpkin pie filling.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 3 months. Reheat leftovers in the microwave or on low in the slow cooker.

Prep Time: 10 minutes
Cook Time: 6-8 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 Serving
Calories: 510 kcal
Sugar: 17 g
Sodium: 2139 mg
Fat: 19 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 1 g
Carbohydrates: 51 g
Fiber: 10 g
Protein: 34 g
Cholesterol: 76 mg

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