Crockpot Pumpkin Chili with Ground Beef, Black Beans, and Kidney Beans Recipe | Yummly
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Crockpot Pumpkin Chili with Ground Beef, Black Beans, and Kidney Beans

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  • olive oil (2-3 tsp., depending on your pan)
  • ground beef (1 lb., use ground beef with 10% fat or less for South Beach Diet)
  • ground black pepper (salt and fresh, to season meat)
  • salt (and fresh ground black pepper, to season meat)
  • 1 onion (medium, diced)
  • 1 green bell pepper (diced)
  • 1 tablespoon minced garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder (I used mild chili powder from The Spice House, note this is a blend of spices and not ground chile pepper.)
  • 2 teaspoons ancho chile pepper (ground, or use a little more chili powder if you don't have this)
  • 2 1/2 tablespoons chopped fresh cilantro (optional)
  • dried oregano (1 tsp.)
  • seasoning (2 tsp. Spike)
  • 3 ounces greens (diced, anaheim chile peppers, i only used 2 oz, but if you like it spicy use the whole 4 oz can)
  • 3 cups homemade beef stock (or use 2 cans beef broth)
  • 15 ounces red kidney beans (can, rinsed with cold water)
  • 15 ounces black beans (cans, rinsed with cold water)
  • 1 can pumpkin puree (15 oz. can, not pumpkin pie filling!)
  • 2 cans diced tomatoes (petite, with juice, 14.5 oz cans)
  • 4 low-fat cheese (grated cheese for serving if desired, i used mexican 4 cheese blend, a mixture of)
  • sour cream (for serving if desired, I used light sour cream)
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