It's not a secret in my house that I love to cook with pumpkin. However, I have some family members who think they don't like pumpkin (sorry if you're reading this and discovering this secret!) This chili is a great way to incorporate my favorite squash and one that they all will eat!
Ingredients
- 1lb ground beef
- 1lb ground sausage (I like spicy but you can use mild)
- 1 green bell pepper, diced
- 1 white onion, diced
- 3 cloves of garlic, minced
- 1 (15oz.) can cannelini beans
- 2 (15oz.) cans pinto beans
- 1 can petite diced tomatoes with juice
- 1 can tomato paste
- 1 (15oz) can pumpkin puree
- 2 cups beef bone broth (bone broth adds the best flavor)
- 1 TBS ancho chili powder
- 1 TBS chipotle chili powder (you can use 2TBS regular, I just like this flavor combination)
- 1 tsp cumin
- 1 tsp salt (or to taste)
- 1 TBS oregano
- 1 bay leaf
Instructions
Instant Pot
1. Sauté the Meat: Set your Instant Pot to the sauté function. Once it's hot, add the ground beef and sausage. Cook, stirring occasionally, until they are browned and nearly cooked through (they'll finish cooking later).
2. Add Vegetables: Add chopped peppers, diced onion, and minced garlic to the pot. Sauté everything together until the vegetables are softened, about 5-7 minutes. After this, carefully drain off any excess grease to make your dish less greasy.
3. Combine Remaining Ingredients: Stir in the remaining ingredients (like diced tomatoes, spices, etc.). Close the lid, set the valve to sealing, and cook on high pressure for 30-40 minutes, depending on your preference for tenderness. After the cooking time is up, carefully release the pressure.
4. Finish Up: Before serving, make sure to remove the bay leaf (if you added one). Serve hot!
Slow Cooker
1. Brown the Meat: In a medium skillet over medium heat, add the ground beef and sausage. Cook, breaking it apart, until it’s browned and almost cooked through (it will finish cooking in the slow cooker).
2. Sauté Vegetables: Add the chopped peppers, diced onion, and minced garlic to the skillet. Cook until the vegetables are soft, about 5-7 minutes. Drain off any excess grease from the skillet.
3. Prepare the Slow Cooker: For easier cleanup, line your slow cooker with a crockpot liner (optional). Add the browned meat and vegetable mixture to the slow cooker, along with all remaining ingredients. Stir well to combine.
4. Cook: Cover the slow cooker and cook on low for 4 hours.
5. Serve: Before serving, remember to remove the bay leaf (if you added one).