We can't get enough pumpkin! 😋 And if you REALLY want to up your pumpkin game this fall, then step aside Pumpkin Spice Latte . . . We love you, but this is a job for PUMPKIN CHILI 🌶️🎃 Spice up your party and impress your friends with this seasonal recipe!
Ingredients: •1 pound cubed stew meat
•1 packet taco or chili seasoning (I like taco here)
•1/2 teaspoon crushed red pepper flakes, or to taste
•1/2 teaspoon cayenne pepper
•3 cloves minced garlic
•1 medium onion, diced
•1 (15 ounce) can kidney beans, rinsed and drained
•1 (15 ounce) can black beans, rinsed and drained
•1 (15 ounce) can chili beans, drained and rinsed
•1 can tomato paste
•1 cup stock (we used chicken)
•1 (14.5 ounce) can petite diced tomatoes, drained
•2 (15 ounce) cans pumpkin puree
•2 teaspoons pumpkin pie spice
•2 tablespoons chili powder
•1/2 teaspoon ground ginger
•1 teaspoon ground cumin
•1 tablespoon ground black pepper
•1 teaspoon salt, or to taste
•1 cup shredded cheese (optional, for topping)
•1/2 cup sour cream (optional, for topping)
Mix stew meat, chili/taco packet, red pepper flakes & cayenne pepper, refrigerate overnight.
Heat a large skillet over medium-high heat; cook and stir the beef in the skillet, about 5 minutes. Stir in the garlic and onion; continue cooking until the beef has browned and the onion has softened and turned translucent.
While the beef is cooking, combine the following: kidney beans, black beans, chili beans, tomato paste, stock, diced tomatoes, and pumpkin puree in a large slow cooker. Season with pumpkin pie spice, chili powder, ginger cumin, salt, and pepper. Stir in the ground beef mixture.
Set the slow cooker on high for 1 hour, then adjust to low for 5 hours. Serve piping hot with sour cream and shredded cheese on top (optional). Find this recipe on our blog, as well as our pumpkin ginger bites and throw your own pumpkin party! #pumpkin #recipes #pumpkinrecipes #fallpartyideas