Kitchen notes · a little help before you start

Slow Cooker Pumpkin Chili

Name: Slow Cooker Pumpkin Chili
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Yield: 6
Ingredients: 30 oz canned kidney beans (undrained (about two 15-oz. cans)) (Source: 30 oz. canned kidney beans (undrained (about two 15-oz. cans))); 15 oz canned pumpkin puree (plain pumpkin, not pumpkin pie filling) (Source: 15 oz. canned pumpkin puree (plain pumpkin, not pumpkin pie filling)); 15 oz canned crushed tomatoes (Source: 15 oz. canned crushed tomatoes); 4 oz canned green chiles (Source: 4 oz. canned green chiles); ¼ cup chili powder (Source: ¼ cup chili powder); 5 oz frozen diced onion (Source: 5 oz. frozen diced onion); 3 cloves garlic (minced) (Source: 3 cloves garlic (minced)); 1½ tablespoons maple syrup (Source: 1½ tablespoons maple syrup); 1 tablespoon white wine vinegar (Source: 1 tablespoon white wine vinegar); 1 teaspoon sea salt (Source: 1 teaspoon sea salt); 1 lb raw ground beef (keep refrigerated until ready to cook) (Source: 1 lb. raw ground beef (keep refrigerated until ready to cook))

Slow Cooker Pumpkin Chili is made with canned pumpkin puree, chili powder, and canned kidney beans.

Prep: 5 min
Cook: 180 min
Total: 185 min
Original yield: Serves 6
Ingredients: 11 listed

Make it part of your week

Estimating…

DinnerMain courseAmericanBeefBeans & lentilsPrep: 15 minutes or lessTotal: over 60 minutes

Recipe categories & planning details

Meal type: Dinner · Main course
Primary protein: Beef · Beans & lentils
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes

A few quick notes

1. Check when to cover

Follow the covered and uncovered stages in their stated order.

2. Choose the cooking schedule

Check the slow-cooker setting and timing before deciding when to start.

Get to know the ingredients

canned kidney beans (undrained about two 15-oz. cans)

In the method: Add the undrained kidney beans, pumpkin puree, crushed tomatoes, green chiles, chili powder, frozen onion, garlic, maple syrup, white wine vinegar, and salt to the slow cooker.

canned pumpkin puree (plain pumpkin, not pumpkin pie filling)

In the method: Add the undrained kidney beans, pumpkin puree, crushed tomatoes, green chiles, chili powder, frozen onion, garlic, maple syrup, white wine vinegar, and salt to the slow cooker.

canned crushed tomatoes

In the method: Add the undrained kidney beans, pumpkin puree, crushed tomatoes, green chiles, chili powder, frozen onion, garlic, maple syrup, white wine vinegar, and salt to the slow cooker.

The last little job

Finish as directed

Serve the chili immediately or switch the slow cooker to warm.

A few questions you might have

What should I prepare first?

Set out the slow cooker. Start with this step: Add the undrained kidney beans, pumpkin puree, crushed tomatoes, green chiles, chili powder, frozen onion, garlic, maple syrup, white wine vinegar, and salt to the slow cooker.

Which preparation step should I plan for?

Follow the covered and uncovered stages in their stated order.

What check should I look for as it cooks?

Check several pieces of ground beef with an instant-read thermometer; they must reach 160ºF before serving.

How do I plan the ingredient amounts?

This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

The 3-hour cook time and 3-hour 5-minute total reflect the high setting; use 6 hours on low instead. Cook until the beef reaches 160ºF, as slow cookers vary. Do not drain the kidney beans. Their liquid is part of this no-broth, dump-meal method. Use plain canned pumpkin puree, not sweetened pumpkin pie filling. Stir once or twice during cooking so the raw beef breaks into pieces instead of staying in clumps on top. Sour cream, Greek yogurt, fresh herbs, pepitas, or jalapeño are optional toppings, not ingredients in the tested chili. Refrigerate leftovers promptly in shallow airtight containers and reheat until steaming hot throughout.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: fitfoodiefinds.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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