Slow-Cooker Pumpkin Chili

There is pumpkin everywhere since it’s fall, and here in the Anschutz Health and Wellness Center kitchens, it is no different! The best thing about this amazing chili recipe is that it is part of Phase 1 of the State of Slim program. Hate diet food? State of Slim lets you eat good, real food like this, right from the start!

Slow Cooker Pumpkin Chili

The Ingredients:

1 pound extra-lean ground beef or turkey breast
1 yellow onion, chopped
2 green bell peppers, chopped
1 fresh jalapeño chile pepper, seeded and chopped (optional) [wear plastic gloves while handling!]
2 cloves garlic
1 can (15 ounces) unsweetened pumpkin puree
1 can (14 ounces) diced tomatoes
1 tablespoon chili powder (or more to taste)
2 teaspoons ground cumin
1 teaspoon salt
Freshly ground black pepper

The Method:

Coast a large skillet with cooking spray and heat over medium heat. Add the ground meat, breaking it up into pieces and cook until browned, about 8-10 minutes.

In a 3- to 4-quart slow cooker, combine the ground meat, onion, bell peppers, jalapeño pepper, garlic, pumpkin puree, tomatoes, chili powder, cumin, salt, black pepper to taste and 1 cup water. Cover and cook on low for 6-7 hours, until the vegetables are tender. Stir to combine the ingredients, ladle into bowls, and serve hot.

Makes 4 servings.

Nutrition Info:

1 serving=1 protein, 1 Reignite carbohydrate, & 1 vegetable carbohydrate

Recipe from the State of Slim book.