Slow Cooker Pumpkin Chile

It’s the best chile of the season!

Rachael Hutchings with the blog La Fuji Mama
shares her recipe for slow cooker pumpkin
Pumpkin Chile
1 (20 ounce) can diced peeled tomatoes in juice
1 (15 ounce) can red kidney beans, with liquid
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can pinto beans, with liquid
1 (15 ounce) can pinto beans, drained
1 tablespoon canola oil
2 small onions, diced
2 medium bell peppers, diced
4 cloves garlic, mined
1 jalapeno pepper, seeded and minced
1 inch fresh ginger, peeled and minced
2 teaspoons fine grain sea salt, divided
1 1/2 pounds ground beef
1 (15 ounce) can pumpkin puree
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon freshly ground black pepper
Shredded cheddar cheese, sour cream, chopped onions or scallions, to garnish (optional)

1. Add the tomatoes, red kidney beans, and pinto beans to a slow cooker, and stir to mix. Cover and start to cook on low.

2. Heat the canola oil in a wok, or large saute pan, over medium heat. Add the onions, bell peppers, garlic, jalapeno, and ginger and saute until the vegetables start to soften. Then add 1 teaspoon of the salt, and stir to mix. Add the ground beef and cook until evenly brown, breaking up the meat into small pieces as it cooks.

3. Add the beef mixture to the slow cooker, then stir in the pumpkin puree, cumin, chili powder, basil, oregano, remaining 1 teaspoon of salt, parsley, and ground black pepper. Recover the slow cooker and cook for 8 hours on low. Season with additional salt and freshly ground black pepper as needed. Serve with shredded cheddar cheese, sour cream, and chopped onions or scallions.

Makes 8 to 10 serving

For more of Rachael’s recipes, visit

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