Last fall, I made a slow cooker pumpkin chili that was quite delicious. I’ve made chili many times since then, but not without the slow cooker, and I haven’t added pumpkin.
Things have been busy at work, so I really wanted to make a dinner that I could prep right when I walked in the door, and then let it cook on it’s own for about half an hour.
I also had some pumpkin puree that I wanted to use. I remembered how nicely the pumpkin thickened the chili, without imparting any pumpkin flavor. Here is what I ended up using, and it tasted fantastic!
Quick Bison Pumpkin Chili (serves 4)
- 1 lb. ground bison (or other ground meat)
- 1 yellow onion, diced
- 1 bell pepper, diced
- 1 T. garlic, minced
- 4 T. chili powder
- salt and ground black pepper, to taste
- 1 box Pomi diced tomatoes (or two cans, or 1 large can)
- 1 c. pumpkin puree
- 1 T. worcestershire sauce
Directions: Saute the onion and garlic in a pot until the onion is translucent. Add the ground bison, and stir to crumble and cook. Once the bison is browned, add the bell pepper, chili powder, salt and pepper. Saute until everything is mixed, just a couple of minutes. Add the tomatoes, pumpkin and worcestershire sauce. Stir to combine. Cover and simmer over low heat until dinnertime.
We kept it simple on this particular night. No garnish or side dish. Of course, you could always add diced jalopenos, greek yogurt (or sour cream), green onions or cheese.
The chili itself had excellent flavor, even without my secret ingredient. And while I’m sure the leftovers will taste even better, not using the slow cooker still produced an excellent dinner.
For a vegan chili recipe, this is my favorite: Vegan Chili
This Sunday is the Super Bowl. How many of you will be making chili for part of the festivities? Bob and I are getting together with Jeff and Marla on Sunday to watch the big game. Marla and I haven’t had an M²T³ Event in way too long, so we’re pretty excited to plan the menu. Chili is definitely on our list, along with dishes from Marla’s cookbook, Pigskin Paleo, and few new recipes as well. We’re going to have a blast!