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Slow Cooker Double Pumpkin Chili

Slow Cooker Double Pumpkin Chili relies on both canned pumpkin puree and pumpkin ale for a beef chili that is perfect for Fall!

Ingredients

  • 2 lbs ground sirloin
  • 1 28 oz can crushed tomatoes
  • 1 28 oz can water rinse out the tomato can
  • 1 15 oz can pumpkin puree
  • 1 bottle Pumpkin Ale (or a dark brown beer)
  • 2 tbsp light brown sugar
  • 1 tbsp chili powder
  • 2 tsp salt
  • 2 tsp smoked paprika
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp ground chipotle chili powder
  • 2 bay leaves
  • 1 cinnamon stick
  • 2 15 oz cans three bean mixture drained and rinsed
  • 2 15 oz cans white cannellini beans drained and rinsed
  • 1 red onion finely diced

Instructions

  1. Brown the beef, drain and set aside.

  2. Set your slow cooker to low and stir in the crushed tomatoes, water, pumpkin and pumpkin ale. Whisk in all the spices, bay leaves and cinnamon stick.

  3. Stir in the cooked beef, beans and chopped red onion.

  4. Cook on low for 6 – 8 hours.

  5. Remove bay leaves and cinnamon stick before serving.

  6. Top with shredded cheddar cheese if desired.