Easy pumpkin chili made with ground beef in the slow cooker. Paleo approved and can be modified for vegetarian or you can even add black beans for extra protein! Get the delicious pumpkin flavor from canned pumpkin or make your own homemade pumpkin puree!
Prep Time:10 mins
Cook Time:8 hours
Total Time:8 hours 10 mins
1 pound ground beef
1 Tbsp chili powder
2 tsp garlic powder
1 tsp salt
1 tsp pepper
1/2 tsp cinnamon
2 onions, diced
1 bell pepper, diced (any color, I used green)
1–15.25 oz can diced tomatoes with juices
1–15 oz can pumpkin puree
3 oz tomato paste (1/2 6 oz can) OR 15-16 oz tomato sauce
In a cast-iron skillet or similar heavy bottom pan, brown the ground beef with the chili powder, garlic powder, salt, pepper, and cinnamon. Cook over medium-low heat until the beef is no longer pink, breaking up large pieces as necessary.
When the beef is cooked, scrape it into a large slow cooker (I use this 6 qt slow cooker). Add the onions and peppers to the skillet and cook until the vegetables start to soften. Next, add the cooked vegetables to the slow cooker.
Add the tomatoes with juices, pumpkin puree, and tomato paste/sauce to the slow cooker and cook on low for 6-8 hours, or on high for 4-6 hours. A longer cook time will need additional liquid to prevent burning or drying out, so add liquid as necessary.
Serve with cooked macaroni noodles and cheddar cheese if desired.
* Have these toppings ready if you’d prefer to serve this as pumpkin chili, instead of pumpkin chili mac.