Crock Pot Pumpkin Chili (FODMAP Friendly Recipe)
This hearty crock pot pumpkin chili is the ultimate cozy fall meal. Loaded with protein, packed with veggies, and spiced just right. Made with real pumpkin puree, lean ground beef or turkey, and warm spices like chili powder and pumpkin spice, it’s the perfect way to embrace pumpkin season without leaning on sweets.This hearty chili is the perfect meal for prepping on a Sunday afternoon to enjoy all week long!
Equipment
- Slow cooker or crock pot
Ingredients
- 1 lb ground beef or turkey
- 2 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon pumpkin spice
- ¼ teaspoon all spice
- ¼ teaspoon nutmeg
- 1 green bell pepper diced
- 1 red pepper diced
- 1 14 oz can diced tomatoes
- 1 medium sweet potato cubed
- 1 14 oz can black lentils drained and rinsed
- 1 14 oz can pumpkin puree
- ½ cup bone broth or stock
Instructions
- Brown the meat. In a large pan over medium-high heat, brown the ground beef or turkey. Add spices while cooking to season the meat. Cook until no pink remains.
- Add veggies and pumpkin. Chop zucchini, red pepper, sweet potato, and tomato. Add to the crock pot along with pumpkin purée, lentils, and the bone broth.
- Combine and slow cook. Transfer browned meat to the slow cooker. Stir everything well. Cook on high for 4 hours or low for 8 hours, depending on your schedule.
- Serve and top. Ladle into bowls and top with Greek yogurt or sour cream, cheese, green onions, or crunchy tortilla chips if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze in single servings for easy grab-and-go lunches. Defrost overnight and reheat on the stove or in the microwave.
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