Is it Fall yet?!?

It has been a strange fall in the Denver Metro area! Unusually warm and beautiful. While I do love the extended fall this year, I am looking forward to cooler temperatures. With cooler temperatures, come heartier meals in our home. Here is a delicious pumpkin chili that can be put in a slow cooker and left to cook. It is full of nutrients with added vegetables and pumpkin – which also gives this dish a unique flavor you will love.

Slow-Cooker Paleo Pumpkin Chili

Makes 6-8 servings

1 lb ground beef
1 yellow onion, diced
1 bell pepper (any color), diced
2 cloves garlic, minced
14.5 oz can of diced, fire-roasted tomatoes
8 oz can diced green chiles
15 oz can of pumpkin
1 cup beef stock
1 Tbsp cinnamon
1 Tbsp chili powder
Salt and pepper to taste

Optional toppings:
avocado
black olives
cilantro
green or red onion

Set your slow cooker to the low setting. Add all ingredients and stir well. Cook on low for 7 hours, until the meat is cooked through. Stir well to break up meat before serving and add any toppings you'd like