Flaming Pumpkin Chili with Habanero Peppers
We pulled out the slow cooker for this quick and easy-to-make chili recipe. Since Fall is officially upon us, we incorporated a bit of pumpkin for an infusion of sweetness to accompany our spicy habanero pepper flavor and our Fall seasonings. This chili recipe is great sitting around the firepit, telling Halloween ghost stories.
Ingredients
- 2 habanero peppers, chopped
- 10 ounces ground beef
- 8 ounces canned pumpkin
- 15 ounces red kidney beans
- 15 ounces peeled tomatoes
- 4 teaspoons chili powder
- 1/2 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 to 1 cup chicken stock
Cooking Directions
- Heat a crockpot or slow cooker to low heat.
- Heat a large pan to medium heat and add ground beef. Cook about 8 minutes, or until beef it nicely browned.
- Break beef apart with a wooden spoon and add to crockpot.
- Add remaining ingredients to crockpot and stir well. Cover.
- Slow cook about 3 hours and serve!
NOTE: Vary the amount of chicken stock to achieve your desired chili consistency. We like our chili a bit thicker so we only used 1/2 cup, but if you prefer a thinner chili, feel free to add in more chicken stock.
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