Crockpot Pumpkin Chili with Ground Beef, Black Beans, and Kidney Beans Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Crockpot Pumpkin Chili with Ground Beef, Black Beans, and Kidney Beans

KALYN'S KITCHEN
21Ingredients
55Minutes
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
7 SERVINGS
  • 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)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    PlanShop