Slow Oven Pumpkin Chili With Bulgur

 

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Slow Cooker Pumpkin Chili

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Add the ground beef to the slow cooker along with onion, bell pepper, pinto beans, habanero (optional, add if you like heat), pumpkin puree, tomato sauce, garlic, chili powder, pumpkin pie spice, salt and water. Stir, cover and cook on HIGH for 4 hours or LOW for 8 hours. Should I use fresh pumpkin puree or canned pumpkin? You can use either!

Total 3 hr 45 min. Ingredients 10. Servings 6. This fall twist on a comfort food favorite couldn’t be easier: Simply dump all of the ingredients for this chili into the slow cooker, and walk away.

No prep work is required, but you still get an immensely flavorful bowl thanks to the delicious combination of pumpkin, tomatoes, black beans, green chiles, onion and a handful of pantry spices. Place bulgur, garlic, chopped vegetables, hot sauce, tomatoes with juice, and beans with liquid into the crock pot and mix well. Sprinkle spices and bouillon on. Slow Cooker Directions: Heat a large pot or Dutch oven over medium-high heat.

Add the oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften. Add the garlic and cook an additional 30 seconds or until fragrant. Add in your peppers and onions and continue to cook until the ground beef is tender and no longer pink and drain remaining grease. Add your liner to your slow cooker. Add the ground beef, beans, tomatoes, tomato paste, pumpkin puree, beef broth, chili powder, cumin, salt, pepper, oregano, garlic powder and bay leaves.

Easy pumpkin chili made with ground beef in the slow cooker. Paleo approved and can be modified to be vegetarian. You can even add black beans for extra protein! Get the delicious pumpkin flavor from canned pumpkin or make your own homemade pumpkin puree! Two weeks ago I woke up with a hankering for.

Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry. In a large saucepan, saute green peppers and onion in oil until tender.

Pour browned beef into slow cooker. Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste. Cover with lid and cook on low heat for 5 6 hours.

Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Add pumpkin pieces to the slow cooker skin side up. (If using a very large pumpkin you can cut into smaller pieces) Add 1 cup of water over the pumpkin. Cover and cook on HIGH for 4-5 hours or on LOW for 6 hours.

3/4 cup bulgur wheat 2 cups yellow onion, diced 2 cups sliced white button mushrooms 1/2 cup red bell pepper, diced 2 cloves garlic, minced 1 cup vegetable broth 1 cup strong brewed coffee 1 14 oz. can diced tomatoes 1 14 oz. can kidney beans, drained 1 14 oz. can pinto beans, drained 2 tablespoons brown sugar 1 tablespoon cocoa powder.

List of related literature:

Add the tomatoes, chilies, pumpkin, broth, chili powder, cinnamon, and salt; stir well to combine.

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Add the pumpkin or squash and the black beans, and toss again.

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Add the pumpkin and corn kernels and boil until rice grains are broken up and the porridge is cooked.

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Preheat the oven to 200°C/gas mark 6 and ll the pumpkin with the biryani mixture.

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Add the garlic, curry powder, cumin, and cinnamon and cook for 2 minutes longer, adding some of the stock, a tablespoon at a time, if anything starts to stick.

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Place the drained beans and whole garlic cloves in the slow cooker and add enough water to cover by 3 inches.

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Add the broth, cinnamon, cumin, and cloves, stir well, and cook for 15 minutes more.

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WHY THIS RECIPE WORKS: With few ingredients to distract from flaws like mushy beans and a thin broth, Tuscan White Bean Soup is rarely well prepared in a slow cooker.

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Remove from the heat and let the beans stand, covered, for 1 hour before draining and proceeding with the recipe.)

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Add the rest of the ingredients, except for the red pepper flakes, to the slow cooker and stir to combine.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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8 comments

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  • Thank you. I personally bake the whole pumpkin in the oven a bit first, because that makes it much easier to cut. Other than that, I will use your ideas. You added no spices, which makes it flexible. How long do you cook it?

  • Looks so good, gonna have to try. What kind of bread did u have there, like pumpkin bread or something? You should do like a slow cooker banana nut bread!

  • Where to buy silicone sealing ring, for instant pot: https://www.amazon.com/Sealing-Instant-resistant-pressure-Accessories/dp/B06XQ6K9CX/ref=sr_1_34?s=home-garden&ie=UTF8&qid=1495534794&sr=1-34&keywords=instant+pot+sealing+ring&tag=wwwwarriorsof-20

  • Does it have a sweeter flavor than regular chili? I like that you took something that we eat all the time and changed it up a bit.

  • All your dishes look so delicious. I plan to use your recipe in an instant pot. I will use dry soaked beans instead of the canned beans and add in small amount of rice. I like the addition of avocado �� on the side in your recipe.

  • Because that has so much more water than canned pumpkin, is ther another process I would have to do to before making pies with it?

  • A GAME CHANGER!>>> t.co/QSaOIPHyu3 We constantly question why we didn’t buy this marvel sooner. How about 8 lbs of tender, fall apart pork in 45 minutes, SAY WHAT!!!

  • I’m kinda new….but I went to your channels ‘home page’ and copied down a TON of your recipes to paper!!
    Thank you so much for these awesome ideas!!