Spicy Pumpkin Chili


1 lb. ground beef

½ tsp. crushed red pepper flakes

1 tsp. minced garlic

1/2 onion (large, diced)

1 red bell pepper (chopped)

15 oz. kidney beans

15 oz. black beans

15 oz. great northern beans

8 oz. can of tomato sauce

4 oz. can of tomato sauce

29 oz. diced tomatoes

14.5 oz/ can fire-roasted diced tomatoes

15 oz. pumpkin puree

2 tsp. pumpkin pie spice

2 tsp. chili powder

1 tsp. ground cumin

1 tsp. salt (or to taste)

1 oz. cheddar cheese


Heat a large skillet over medium-high heat, cook and stir the beef in the skillet until crumbly and no longer pink, about 5 minutes. Stir in the red pepper flakes, garlic, and onion, continue cooking until the beef has browned and the onion has softened and turned translucent. Add the green and red bell pepper and cook 5 minutes more.

While the beef is cooking, combine the kidney beans, black beans and great northern beans, tomato sauce, tomatoes sauce with garlic and onions, petite diced tomatoes, fire roasted diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, cumin, and salt. Cook on low until the chili is hot,

1-2 hours. Top with cheddar cheese, and enjoy!


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