Dump and Go Crockpot Pumpkin Chili
Try this dump and go crockpot chili for and easy make ahead meal.
Servings: 6
Ingredients
- 1 tsp olive oil Or any oil works
- 1 onion finely chopped
- ½ green pepper chopped
- 1 stalk celery chopped
- 1 lb ground beef browned
- 3-4 cloves of garlic crushed or minced, or use 1 TBSP garlic powder
- 2 cans tomato sauce
- 2 cans diced tomatoes or 1 can diced and 1 ½ cups cherry tomatoes
- 1 can black beans or 1 ½ cups cooked black beans
- 1 can kidney beans or 1 ½ cups cooked kidney beans
- 1 ½ cups cubed raw pumpkin or pumpkin purée
- 1 can corn or 1 ½ cups frozen corn
- 1 tsp Salt
- ½ tsp Pepper
- 2 tsp Chili powder
- 2 tsp parsley
- ½ tsp onion powder
- ½ tsp garlic powder
Instructions
- In a large pot over medium heat, add 1 tsp of oil and the chopped onion, green pepper and celery. Cook until tender, remove and place in bowl. Brown beef over medium heat. Remove from heat and add to a bowl with onions, celery and peppers.
- Measure the rest of the ingredients into the bowl with the beef, onions, and pepper. Make sure to drain beans and corn before adding. Do not drain the canned tomatoes.
- Store all ingredients in the fridge or freezer until ready to cook.
- Add all ingredients to the crockpot and if you are cooking from the fridge cook on low for 4 hours or high for 2-3.
- If you froze your ingredients, then add to the crockpot and cook on high for 4 hours or on low for 6-8 hours.
- Garnish with dairy free cheese and dairy free sour cream or plain dairy free yogurt.
Notes
Add in some tortilla chips when serving for a fun dish.