Slow Cooker Pumpkin Chili

This Slow Cooker Pumpkin Chili is a hearty and tasty meal that is great for cold fall or winter nights. The pumpkin makes the chili sweet and creamy in a way that nothing else does, and the spices make it warm and comforting.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can 15 oz pumpkin puree
• 1 can 15 oz diced tomatoes
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz kidney beans, drained and rinsed
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, chopped cilantro

Instructions:

Cook the ground beef in a pan over medium-low heat until it turns brown

Get rid of extra fat

Dice the onion and mince the garlic and add them to the pan with the beef

Cook until the onion is clear

Move the beef, onion, and garlic that have been cooked to a slow cooker

On top of the black beans, kidney beans, beef broth, chili powder, cumin, paprika, cinnamon, salt, and pepper, add the pumpkin puree

Use a stir to mix

Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours

You can serve it hot with extras like sour cream, chopped cilantro, or shredded cheese