Slow cooker chilli with pumpkin

    Slow cooker chilli with pumpkin

    (197)
    8saves
    1hr30min


    159 people made this

    About this recipe: 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 

    1. 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.
    2. 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.
    3. Cook on Low until the chilli is hot, 1 to 2 hours.
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    Reviews & ratings
    Average global rating:
    (197)

    Reviews in English (197)

    by
    126

    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)

    by
    78

    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)

    by
    58

    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)

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