Saturday, October 23, 2010

Crockpot Pumpkin Chili

This is a great recipe for a cool Fall day.  Jordan is doing the South Beach diet right now so I have been trying to find recipes that will meet his dietary needs but also fit my need to have comfort food when it's cool outside!  I follow this blog Kayln's Kitchen and she only puts up recipes that will fit one of the three phases for South Beach.  This chili you can eat under any of the three phases.  I thought it was good and Jordan thought it was better than the chili I normally make!  Definitely a keeper and it's healthy for you too!

Here's the recipe with the changes I made.

2-3 tsp olive oil
1 pound ground beef (10% or less fat for South Beach)
1 medium onion, diced
1 green pepper, diced
1 T minced garlic
1 T ground cumin
1 T chili powder (I used a heaping tablespoon)
1 tsp dried oregano
4 oz diced green chile peppers
2 cups beef broth
15 oz can red kidney beans, rinsed with water
1 can pumpkin puree
2 cans petite diced tomatoes, with juice
grated cheddar cheese & sour cream for serving

Heat a small amount of oil in a large heavy frying pan, add ground beef, season with salt and fresh ground black pepper, and cook until the beef is well browned.  Add browned meat to the crockpot.

I had plenty of oil in my pan so I didn't need to add more - add a little more oil if you need it - add diced onion and green pepper and cook 2-3 minutes, until the onion and pepper are starting to soften.

Add minced garlic, ground cumin, chili powder, dried oregano & green chilies and saute a couple minutes more. 

Put the onion mixture into the crockpot, then deglaze the pan with the beef broth and add that to the crockpot.

Drain the beans into a colander in the sink and rinse with cold water.  Add beans to the crockpot along with the canned pumpkin and diced tomatoes.

Stir the mixture to combine and then cook on high for 4-6 hours. 

Mine cooked on high for about 4 1/2 hours and was perfect.

Serve hot topped with grated cheese & sour cream.  I also served this with a salad and biscuits (for me only) Yum!!


Fleur said...

You can always use butternut squash instead of pumpkin, and either microwave,bake or pressure cook it.You could just dice it up or puree in a food processor. Sounds wonderful, I love the savory pumpkin and squash stuff! Thanks for another great sounding dish to try!

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mary said...

Matt made this for us for dinner last night, but I had used the can of pumpkin so he substituted some pureed carrots, and also made it on the stovetop instead of the slow cooker for time. I don't think it had quite the body/texture it would've had with the pumpkin, but it was delicious just the same!

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