Fall is perhaps my favorite time of year. It’s the beginning to some of my favorite holidays and family traditions, as well as flavors. Pumpkin, being one of those flavors I can’t get enough of. I’m compiling a list of my favorite pumpkin recipes here in a little while, both savory and sweet. This pumpkin chili is a savory start to the season, lightly spiced and oh so good. As a bonus, it is also something you can toss in your slow cooker and forget about for the day until you’re ready for dinner. My family loved this comforting combination and I suspect we’ll be having this again before the season is over.
1 pound of extra-lean ground beef
1 large onion, chopped fine
2 stalks of celery, chopped fine
2-6 ounce cans of tomato sauce
1-16 ounce stewed and diced tomatoes
1/2 cup pumpkin puree
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon pumpkin spice blend
1 can of kidney beans
1 teaspoon salt, more to taste
Place all of your ingredients, except the beans, into a slow cooker. Set to low and cook for 6-8 hours. Give it a good stir and add beans 30 minutes before serving.