It’s funny how you don’t appreciate things until you no longer have access to them. Take bagels for example. I love them, but only ate them on special occasions before our move abroad. However, once in Brazil with no access to their chewy, soft goodness I craved them all the time. They were always one of my first food purchases when I visited the States.
A crock pot or slow cooker falls into that same category. We had one before our move, but I rarely used it. Then after we moved I kept coming across all kinds of recipes I wanted to try with no pot to cook them in. So when I came back to the US a crock pot made my birthday wish list. My husband’s parents granted me the wish by getting me a nice and shiny 5 quart Crock-Pot® as a gift.
I hadn’t had chili in a long time and I knew it was the first thing I wanted to try in the pot. The dilemma became the beans. I’m trying to avoid going back to the canned version after making them from dry for the past two years and I’d never made chili with dried beans.
After searching around online a bit I learned that I could just soak them as normal and put them in with the other ingredients no problem. Speaking of canned goods though, I did have to go for the canned tomatoes and I searched hard for some without HFCS. I found that the plain diced tomatoes without seasonings are the least likely to have it as an ingredient. Maybe one day I’ll have my own stash of home-canned tomatoes to turn to.
Last year, I made some chili with pumpkin in it and left the roasted pumpkin in chunks. When I was home for Thanksgiving my Dad sent a huge pumpkin back with me and I decided to roast it up and add the puree to the chili this time. The pumpkin flavor doesn’t come through as well with this method, but it does make the chili rich and thick. Pumpkin is becoming a regular addition to my go-to chili recipe. I really enjoy what it adds to the dish.
This version is nice and spicy, leaving a bit of burn in the back of your throat. The only way to have chili for me, but if you don’t want heat just leave out the red pepper and hot sauce. Also, many recipes I found for using dry beans said it would take 12 hours on low! I got up early to get it in by 6:30 am and it was ready to eat by 2:00 pm. So a good 8 hours is plenty.
Spicy Pumpkin Crock Pot Chili 
2 cups beans (I used ½ black and ½ red, soak overnight, rinse and drain)
½ lb ground beef
1 lg onion, chopped
3 cloves garlic, minced
1 lg can diced tomatoes (~28 oz)
1 can tomato sauce (~14 oz)
1 tbsp hot sauce
2 ½ tbsp chili powder
2 tsp cumin
1 tsp crushed red pepper
1 tsp salt
½ tsp black pepper
2 cups roasted pumpkin puree
½ lb ground beef
1 lg onion, chopped
3 cloves garlic, minced
1 lg can diced tomatoes (~28 oz)
1 can tomato sauce (~14 oz)
1 tbsp hot sauce
2 ½ tbsp chili powder
2 tsp cumin
1 tsp crushed red pepper
1 tsp salt
½ tsp black pepper
2 cups roasted pumpkin puree
Add the beans to the 5 qt pot and break up the raw ground beef over the beans. Add the onion and garlic then pour in the tomatoes and tomato sauce. Stir in the hot sauce, chili powder, cumin, red pepper, salt and black pepper and incorporate all ingredients. Next stir in the pumpkin.
Set the Crock Pot to Low and cook about 8 hours, stirring it occasionally. Serves 6 to 8 people.
I don’t have a crock pot! But I love making chili anyway. Isn’t it amazing how versatile pumpkin is?
I love the crock pot! Its so great for busy days and the house always ends up smelling so good! I actually was planning to use it to make my next pot luck dish for Josh’s work! Your recipe looks fantastic. I love using pumpkin in savory recipes
I’ve come to love my crock pot too. We did pumpkin chili this year too. Pumpkin just works so well all the flavors
mmm.. spicy chili with pumpkin sounds so wonderful! When we traveled overseas for three months back in 2000, bagels were also the first thing we got when we got back 🙂
mmm crock pots are the best! so glad you got one 🙂 That chili sounds awesome especially with the pumpkin.
So true you appreciate things until you don’t have access to them!
More in food in different countries. I adore the crock pot, a savory treat that I should try soon 🙂
Cheers!
Gera
I’ve never had a crock-pot nor have I cooked with one! Mind you, for dried beans, I almost always shortcut that process with a pressure cooker, which I wouldn’t be without.
I haven’t been craving chili lately as the weather is getting colder but haven’t gotten around to making it. I always seem to forget about my crock pot! I just might have to make crock pot chili soon : )
Nothing like a good chili on a cold day–this one looks delicious–love the idea of the pumpkin in it.
Hey Thanks for the post- I looove my crockpot. I gave you a superior scibbler award. Check out my blog to pick it up 🙂
You know, it’s funny. I never ever use my crockpot but I love chili. I always make it just over the stove. I do love the idea of pumpkin in chili, though. I’ll have to try a vegetarian version of this.
I hadn’t thought to do chili with pumpkin, but I bet its delicious. I’ve been making pesto with squash and love it!
Yes, sometimes we just take things for granted. Love the spiciness of this!
I so know what you are talking about. My kitchenaid – oh, how I miss my kitchenaid. I dream of him nightly! Mr. Slow cooker makes an occasional appearance in my dreams, but now that is colder and I’m working longer hours (less time for cooking) I really wish I had my slow cooker. Beans are not agreeing with my husband lately (I’ll spare everyone the details), but I am absolutely going to try adding pumpkin to chili next time I make it (though its going to have to be on the stove top for the moment).
I often buy canned tomatoes and had no idea HFCS was in most of them. I will be more careful in the future. When I did have a garden canning tomatoes often became a pain so I would chop tomatoes up and freeze – not totally ideal but for adding to chili you can’t really taste the difference.
Michelle – Pumpkin makes everything better!
Erica – I can’t wait to use mine more.
kat – Ooo, I need to check out your recipe!
5 Star – There is just something about bagels. 🙂
eatingrd – Thanks!
Gera – I would have loved to have mine in Brazil with all that affordable meat.
Daily Spud – I should have used a pressure cooker in Brazil, I just have a fear of them. My mom has always used one, but I just haven’t taken on the challenge.
lesley – It is definitely a perfect cold weather food!
Deb – I agree! The pumpkin does add a nice flavor and texture.
The Daily Dose – Thanks for stopping by and the award. I’m headed there now.
Akila – It was my first crockpot chili too. A veggie version would be great. There was hardly any meat in it, I’d enjoy it without as well.
Oyster Culture – Pesto with squash? I gotta hear about this.
pigscorner – I love a spicy touch as well. 🙂
gastroanthro – Opening my KitchenAid box was a glorious event! Ha, ha! Thanks for the tip on freezing the tomatoes. I may turn to that next summer. I think it is going to be while before I master canning. Usually the tomatoes with no added seasonings are the ones without the HFCS. It will work great on the stovetop, no problem!
This post made me realize that my crockpot has been languishing in the cupboard even though I promised to use more this winter! Can’t of anything better than chili (and pumpkin would be totally new!)
Good to know you only need to soak beans if you are going to make something in a slow cooker – that definitely saves on time 😀