Slow-Cooker Pumpkin Chili


INGREDIENTS
1 Tbsp coconut oil or pure beef tallow (such as Fatworks Pure Tallow)
2 cups chopped yellow onion (about 1 large onion)
1 medium green bell pepper, diced
6 cloves garlic, minced
1 ½ pounds grass-fed ground beef or bison
1 28-oz can diced tomatoes
½ 6-oz. can tomato paste
1 14-oz. can pumpkin puree
½ - 1 cup chicken broth or water (homemade or store-bought)
2 ½ tsp. dried oregano
1 ½ Tbsp. chili powder
1 ½ tsp. ground cinnamon
1 tsp. ground cumin
½ - ¾ tsp. sea salt
⅛ tsp black pepper

INSTRUCTIONS
  1. Heat a large pot or Dutch oven over medium-high heat. Add oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften.
  2. Add the garlic and cook an additional 30 seconds or until fragrant.
  3. Add the ground beef. Use a spatula or large spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.
  4. Transfer meat mixture to the slow cooker.
  5. Add remaining ingredients and stir.
  6. Set heat to LOW and cook for 6-7 hours. Serve with desired toppings.


NOTES
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Original Recipes visit: Slow-Cooker Pumpkin Chili @ therealfoodrds.com

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