Slow Cooker Pumpkin Chili
This slow cooker pumpkin chili is packed full of pumpkin puree, spicy Italian sausage, and lots of beans and vegetables. This hearty soup is perfect for cold winter nights.
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Ingredients
- 1 pound spicy Italian sausage
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can red kidney beans, drained and rinsed
- 1 15 ounce can pumpkin puree
- 1 14.5 ounce diced tomatoes with chiles
- 2 cups beef stock
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon allspice
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon kosher salt
- Shredded cheese for topping
- Chopped cilantro for topping
- Corn chips for topping
Instructions
- Remove sausage from its casing and brown in a skillet over medium heat.
- Add browned sausage to a 6-quart slow cooker with onion, bell peppers, garlic, black beans, kidney beans, pumpkin puree, diced tomatoes, beef stock, chili powder, smoked paprika, cumin, allspice, chipotle chile powder, and salt.
- Stir to combine and cook on high for 4 hours and low for 6-8 hours.
- If desired, serve with a sprinkling of cheese, cilantro, and corn chips.
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Nutrition
Serving: 1g | Calories: 459kcal | Carbohydrates: 35g | Protein: 25g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Cholesterol: 48mg | Sodium: 976mg | Fiber: 9g | Sugar: 9g
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