Slow Cooker Pumpkin Chilli

I love easy and I love good.  Who would have thought?


Ingredients:

1 lb of ground round
2 16 oz cans of chili beans
1 14.5 oz can of beef broth
1 10 oz can of Rotel or canned diced tomatoes.
1 cup of pureed pumpkin
2 tsp of minced onion
1 garlic clove
1 tsp of chili powder
1/2 cup of ketchup

Toppings:
Raw onion
Shredded cheddar cheese
Dab of sour cream

Cook the ground round.  I cook mine right in the slow cooker on high.  Drain any excess grease.  I had just a small amount so I did not drain.  This keeps it from sticking while cooking on low.

Go ahead and leave the slow cooker on high while adding the rest of the ingredients. Pour in the 2 cans of chili beans and mix well.

Pour in the can of beef broth and mix well.  

Pour in the Rotel tomatoes.  If they don't sell Rotel in your area, a can of diced tomatoes will work as well.  Consider adding more chili powder if you don't have Rotel or add hot peppers.  Mix well.  

Put in one cup of pumpkin puree.  I bought the plain puree, no spices added.  Mix well.  I am not brave enough to add the spiced pumpkin puree.  

Add the ketchup, garlic clove, minced onion, and chili powder.  Mix well.  

Turn your slow cooker down to low and cook for at least 4 hours.  I let mine cook for about 6 hours.  

When done, add any topping that you like.  I added a little bit of raw onion, cheddar cheese and a dab of sour cream.  

Enjoy,  

Debra

Adapted from the recipe of : http://www.mommyhatescooking.com/2012/09/slow-cooker-pumpkin-chili.html