Green onions, shredded cheese, sour cream for garnish
Hot sauce to taste
Instructions
Stove Top Directions
In a large dutch oven, brown the meat; drain. Add the onions and bell pepper and cook until the onions are translucent, about 5 minutes. Add the garlic; cook 3 minutes more.
Stir in spices, diced tomatoes, tomato juice, molasses, and pumpkin. Bring to a simmer. Stir in beans. Check for seasoning.
Serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips. Enjoy!
Slow Cooker Instructions
In a medium saute pan, brown the meat; drain. Add the onions and bell pepper and cook until the onions are translucent, about 5 minutes. Add the garlic; cook 3 minutes more.
In a slow cooker, combine the diced tomatoes, tomato juice, beans, pumpkin, spices, and molasses. Stir to combine. Add in the meat and veggies. Stir to combine.
Cook on low for 6-8 hours or on high for 4 hours.
Serve with your favorite chili toppings, such as cheese, sour cream, or tortilla strips.
Originally Submitted
11/19/2016
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