Crockpot Pumpkin Chili with Ground Beef, Black Beans, and Kidney Beans

kalynskitchen.com

Judy Fitzsimonds

2 to 3 tsp. olive oil (depending on your pan)

1 lb. ground beef (use ground beef with 10% fat or less for South Beach Diet)

salt and fresh ground black pepper, to season meat

1 medium onion, diced

1 green bell pepper, diced

1 T minced garlic

1 T ground cumin

1 T chili powder (I used mild chili powder from The Spice House, note this is a blend of spices and not ground chile pepper.)

2 tsp. ground Ancho chile pepper (or use a little more chili powder if you don’t have this)

2 tsp. dried cilantro or 2 to 3 T chopped fresh cilantro (optional)

1 tsp. dried oregano

2 tsp. Spike Seasoning

2 to 4 oz. diced green Anaheim chile peppers (I only used 2 oz, but if you like it spicy use the whole 4 oz. can)

3 cups homemade beef stock (or use 2 cans beef broth)

1 can (15 oz. can) red kidney beans, rinsed with cold water

2 cans (15 oz. cans) black beans, rinsed with cold water

1 can pumpkin puree (15 oz. can, not pumpkin pie filling!)

2 cans petite diced tomatoes with juice (14.5 oz. cans)

grated cheese for serving if desired (I used Mexican 4 cheese blend, a mixture of low-fat cheeses)

sour cream for serving if desired

Directions at kalynskitchen.com

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