Slow Cooker Pumpkin Grass-Fed Beef Chili


CHILI. Some may think this is only a cold weather dish, but it can totally be eaten all year round! I randomly found some pumpkin pureé in my pantry the other day and immediately started craving something spicy and nutty, but also savory. I landed on a CrockPot Chili! I did my usual “chili things”, but added a few extra spices and the pureé into it and let me tell you, it’s a game changer. I think I’ll be making my chili like this every time. It’s the little extra somethin’ somethin’ added to your bowl that honestly will make you say “WOW!”. I can’t wait for you guys to try this one. And did I mention, it’s easy as pie?! – Like everything else I make! When you’re a hustler and only sit down to pee during the day, meals have to be quick quick. Anyone else agree?

Let’s get cooking!

Prep Time: 10 minutes

Cook Time: 5 hours

Feeds: 6 people


  • 2 – 16 oz. Cans Chili Beans, not drained
  • 2 – 16 oz. Cans Red Kidney beans, drained
  • 1 – 28 oz. Can Diced Tomatoes
  • 1 – 16 oz. Can Pumpkin Pureé
  • 1 White Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 1 Tbsp Fresh Garlic, minced
  • 1 Cup Chicken Broth
  • 1 Tbsp Coconut Oil
  • 2 lbs Grass Fed Beef
  • 1 Tbsp Sea Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Chili Powder
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Cumin
  • 1/2 Tsp Nutmeg



  1. In a small bowl, mix together all seasonings and spices to make a blend.
  2. In a large skillet, heat coconut oil in medium heat. Brown meat and add 1/4 of the spice blend.
  3. In your CrockPot, add remaining ingredients, cooked beef, and rest of the spice blend.
  4. Stir to combine.
  5. Set to cook on HIGH for 5 hours in the CrockPot.
  6. Remove from heat and serve!





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Yours In Health,