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Slow Cooker Pumpkin Chili {Low Carb & Gluten Free}

Slow Cooker Pumpkin Chili Recipe - Low Carb & Gluten Free

Gray skies. Tiny snowflakes. Wind that chills me to the bone. That’s the kind of morning it was yesterday. On cold days like this, there’s nothing better than a slow cooker full of hot chili to fill the house with warmth and an aroma that leaves the family looking forward to dinner.

So yesterday morning, after dropping my daughter off at band, I whipped up a pot of my favorite pumpkin chili. It’s super easy to make, so you can throw it together on a busy morning. And since it cooks in the slow cooker all day, there’s no prep work to do after a busy day of work or homeschooling!

Slow Cooker Pumpkin Chili Ingredients

Since this chili recipe doesn’t contain any weird ingredients, it’s easy to keep everything you need on hand. Then, when you need an easy cold weather meal on a busy day, you can quickly make a pot of slow cooker pumpkin chili.

At just 12 net carbs, Slow Cooker Pumpkin Chili is much lower in carbs than most bean based chilis, making it a perfect meal for diabetics or those who prefer to avoid too many carbs for weight loss. And because the recipe doesn’t call for flour based thickeners (the pumpkin does the thickening in this chili!), this is a great meal for the gluten free crowd, too.

Slow Cooker Pumpkin Chili is also the perfect dish to bring to a church potluck, as it’s very portable in the slow cooker. Every time I bring it to a potluck, I don’t have to bring any home!

Slow Cooker Pumpkin Chili Recipe

So go ahead. The next time you’re at Walmart, stock up on Pumpkin Chili ingredients. (Walmart carries a 2.25 lb package of ground chuck that is the perfect size for this recipe.) Next time you’re faced with a cold, overwhelming day, cook up a big pot of this comforting (and healthy) chili!

5.0 from 1 reviews
Slow Cooker Pumpkin Chili {Low Carb & Gluten Free}
 
Author:
Recipe type: Soups & Stews
Serves: 6
Prep time:
Cook time:
Total time:
 
Easy to make, low carb, and gluten free, this chili is perfect on a cold winter day.
Ingredients
  • 2 lbs ground chuck (I used the entire 2.25 lb package I picked up at Walmart)
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 29 oz. can Libby's pumpkin
  • 14.5 oz can Muir Glen fire roasted diced tomatoes
  • 3 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp ground black pepper
  • ½ tsp salt
  • shredded cheddar cheese (optional)
  • sour cream (optional)
Instructions
  1. Brown ground beef.
  2. Add all ingredients, except cheese and sour cream) to a slow cooker. Mix well.
  3. Cook on low for 8 hours.
  4. Serve with generous amounts of sour cream, shredded cheddar cheese, or other toppings of your choice

This post is linked at Weekend Potluck and Good Tips Tuesday, and A Little R&R.

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Comments

  1. I make a “Paleo” chili using chunks of sweet potatoes and turnips in place of beans. This looks delicious and I always have cans of pumpkin puree in the cupboard. Looks like it will be a “chili” weekend at my house!

    • Lynnae McCoy says:

      I never would have thought of using sweet potatoes and turnips. I may have to give that a try sometime!

  2. Lynnae, weird question, but does this taste like pumpkin? I’m not sure my husband would try this if it tasted like pumpkin.

    • Lynnae McCoy says:

      It doesn’t taste like pumpkin at all! That’s what makes it so awesome. My husband couldn’t believe it when I told him there was pumpkin in it. He said it was so good, his dad (a true Texan chili lover) would have approved.

  3. Just tried this tonight, and it was great! Best of all, I usually have all of these ingredients in my pantry! Thanks

  4. This is a new recipe for me. Asked my crew and they said, “Sure let’s give it a try”.. so it is on the menu for next week.
    Thanks for sharing with us on Good Tip Tuesday – http://www.sherrylwilson.com/good-tips-tuesday-6/

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