Easy pumpkin chili made with ground beef in the slow cooker. Paleo-approved and can be modified to be vegetarian. You can even add black beans for extra protein! Get the delicious pumpkin flavor from canned pumpkin or make your own homemade pumpkin puree! Pairs wonderfully with skillet cornbread.
3 oz tomato paste (1/2 6 oz can) OR 15-16 oz tomato sauce
1/2 – 1 cup beef stock or water
4 oz macaroni noodles, cooked (optional)
4 oz cheddar cheese, shredded (optional)
Optional Topping Bar*
sour cream
diced tomatoes
shredded cheese
sliced green onions
Instructions
In a cast-iron skillet or similar heavy bottom pan, brown the ground beef with 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.
Notes
Have these toppings ready if you’d prefer to serve this as pumpkin chili, instead of pumpkin chili mac.
To make this recipe on the stove top, follow steps 1-2 in a large pot. Then add the rest of your ingredients. The cooking time is different, let simmer for 30 minutes to 1 hour, stirring occasionally.
Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 6 months.