Slow Cooker Pumpkin Chili | Cleveland Southside Moms


1 pound spicy Italian sausage

1 medium yellow onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 (15 ounce) can black beans, drained and rinsed

1 (15 ounce) can red kidney beans, drained and rinsed

1 (15 ounce) can pumpkin puree

1 (14.5 ounce) diced tomatoes with chiles

2 cups beef stock

1 tablespoon chili powder

2 teaspoons smoked paprika

1 teaspoon cumin

1/2 teaspoon allspice

1/2 teaspoon chipotle chile powder

1/4 teaspoon kosher salt

Shredded cheese, for topping

Chopped cilantro, for topping

Corn chips, for topping


Remove sausage from it’s casing and brown in a skillet over medium heat.

Add browned sausage to a 6 quart slow cooker with onion, bell peppers, garlic, black beans, kidney beans, pumpkin puree, diced tomatoes, beef stock, chili powder, smoked paprika, cumin, allspice, chipotle chile powder and salt.

Stir to combine and cook on high for 4 hours and low for 6-8 hours.

If desired, serve with a sprinkling of cheese, cilantro and corn chips.

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