Look, even if you're not a slow cooker believer, you will be after trying this chilli. It's a set-it-and-forget-it kind of recipe involving only a handful of ingredients. I added pureed pumpkin to this recipe after having great success with this vegan pumpkin chilli, and I highly recommend it. The pumpkin thickens the chilli and gives it an even creamier, richer consistency. Also, if you're afraid that the beans won't cook after the allotted time — don't be! They maintain their shape yet are perfectly cooked though.
- 450 grams ground beef
1(420 gram) tin tomato puree
180 grams dried beans, rinsed
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons chilli powder
1 tablespoon cumin
960 mL-1.2 L beef stock
Coarse salt and ground pepper, to taste
1(420 gram) tin pumpkin puree
Sour cream, shredded cheddar cheese, and/or avocado slices, for serving
- In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion, garlic, chilli powder, cumin, stock, 2 teaspoons salt, and 1/2 teaspoon pepper. Stir together then stir in pumpkin puree.
- Cover, and cook on high 6 hours (or on low 8 hours). Serve chilli topped with sour cream, shredded cheese, and/or avocado.
- Main Dishes
- North American
- Serves 4
Image Source: POPSUGAR Photography / Anna Monette Roberts