Look, even if you're not a slow cooker believer, you will be after trying this chili. It's a set-it-and-forget-it kind of recipe involving only a handful of ingredients. I added pureed pumpkin to this recipe after having great success with this vegan pumpkin chili, and I highly recommend it. The pumpkin thickens the chili and gives it an even creamier, richer consistency. Also, if you're afraid that the beans won't cook after the allotted time — don't be! They maintain their shape yet are perfectly cooked though.
- 1 pound ground beef
1 (15-ounce) can tomato puree
1 cup dried beans, rinsed
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons chili powder
1 tablespoon cumin
4-5 cups beef stock
Coarse salt and ground pepper, to taste
1(15-ounce) can pumpkin puree
Sour cream, shredded cheddar cheese, and/or avocado slices, for serving
- In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion, garlic, chili powder, cumin, stock, 2 teaspoons salt, and 1/2 teaspoon pepper. Stir together then stir in pumpkin puree.
- Cover, and cook on high 6 hours (or on low 8 hours). Serve chili topped with sour cream, shredded cheese, and/or avocado.
- Chili, Main Dishes
- North American
- Serves 4
Image Source: POPSUGAR Photography / Anna Monette Roberts
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