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Quick and Easy Fall recipe: Slow Cooker Pumpkin Chili

Savory Slow Cooker Pumpkin Chili

This recipe for fall is the ultimate comfort food! Not only is this slow cooker pumpkin chili loaded with veggies, it's also hearty and filling.
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Prep Time 15 minutes
Cook Time 6 hours
Servings: 12
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 can 26 oz tomato sauce
  • 1 can 27 oz diced tomatoes
  • 2 cans 15 oz black beans, drained and rinsed
  • 1 lb spicy sausage
  • 1 lb lean ground beef
  • 1 each red, yellow and green bell peppers
  • 1 red onion
  • 1 can 7 oz green chilies
  • 2 T Chili powder
  • 15-30 oz pumpkin puree
  • sour cream to garnish
  • chives to garnish
  • cheddar cheese to garnish

Method
 

Directions
  1. Saute veggies in a little olive oil until onions are cooked through and are soft. Transfer to the slow cooker. Brown the sausage and ground beef in the same pan, then add to slow cooker. Add remaining ingredients to the slow cooker, mix it all together and cook on low for 6-8 hours. Alternately you can cook on high for 4-5 hours.
    Ladle into bowls and top with a dollop of sour cream, cheddar cheese and chives.

Notes

Using a 15 oz. can of pumpkin puree is the minimum you'll want to add to this recipe. This size of can lets you add in those extra veggies without your kids really tasting it. For an even more pumpkiny flavor use a 30 oz. can. (This is my personal favorite.)
  • If you find yourself in a pinch and don't have enough tomato sauce on hand, use a can of prepared spaghetti sauce.