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Slow cooker chilli with pumpkin
Give your chilli con carne and autumn twist with the addition of pumpkin and loads of warming spices. This chilli is packed with protein and fibre.
Ingredients
Serves: 10
- 450g minced beef
- 1/2 teaspoon red chilli flakes, or to taste
- 1 teaspoon finely chopped garlic
- 1/2 large onion, diced
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 (410g) tin kidney beans, rinsed and drained
- 1 (410g) tin black beans, rinsed and drained
- 1 (410g) tin cannellini beans, drained and rinsed
- 350g passata
- 4 (400g) tins chopped tomatoes
- 425g pumpkin puree
- 2 teaspoons mixed spice
- 2 teaspoons chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon salt or to taste
Method
Prep:15min ›
Cook:1hr15min ›
Ready in:1hr30min
- Heat a large frying pan over medium-high heat; cook and stir the beef in the frying pan until crumbly and no longer pink, about 5 minutes. Stir in the crushed chillies, garlic and onion; continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red pepper and cook 5 minutes more.
- While the beef is cooking, combine the kidney beans, black beans, cannellini beans, passata, passata with onion and garlic, chopped tomatoes and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chilli powder, cumin and salt. Stir in the minced beef mixture.
- Cook on Low until the chilli is hot, 1 to 2 hours.
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Reviews & ratings
Average global rating:
(208)
Reviews in English (158)
Great recipe – however – I think there is a typo in the ingredient list: the 1 4-ounce can of “tomato sauce with garlic and onions” – I am convinced that was supposed to read tomato “PASTE” (and that is what I used) – since I don’t think tomato sauce comes in 4-ounce cans (the tomato paste – to my knowledge – only comes in 6-oz. cans). Ok – I made a few changes – instead of a green pepper – I used a drained and rinsed can of diced green chilies. I didn’t have fired roasted diced tomatoes – so I used 3 regular cans of diced tomatoes and added 1 tsp. of smoked paprika. I also added 2 tbsp. of brown sugar. On the preparation front – I cooked the pepper flakes, onion, red pepper, and garlic in a saucepan and added a bottle of beer. Once those were soft – I used a slotted spoon to transfer them to the slow cooker – then cooked my pound of ground bison in the remaining beer liquid. Once that was browned completely – all the liquid was gone – made for added layers of flavor! Thanks for the great recipe!!! - 13 Sep 2010 (Review from Allrecipes US | Canada)
This was very good, but I think there are a couple of things that improve it: 1) use fresh garlic and press it rather than using minced from a jar 2) don't drain the beans! It made for a soupier chili. 3) Add a dash or two of Tabasco at the end. This chili is rather sweet and that helped to counter act. This was great with Vegan Agave Cornbread Muffins! - 19 Nov 2009 (Review from Allrecipes US | Canada)
I made this chili as suggested it was very good when I came across this recipe I new I had to try it just because I never thought of putting pumkin into chili all my friends love chili and thought this one was very good When I was cooking this the house had a lite pumkin smell it was nice and will make this again in the future thanks - 17 Nov 2009 (Review from Allrecipes US | Canada)