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Slow Cooker Sausage and Pumpkin Chili – Delicious Fall Soup!


Ingredients

  • 2 teaspoons olive oil
  • 1 large yellow onion, diced
  • 1 large green pepper, diced
  • 2 jalapeno peppers, diced
  • 1 teaspoon garlic, minced
  • 1 lb ground sweet Italian sausage
  • 12oz Octoberfest Beer
  • 1 40oz can of red kidney beans, drained
  • 1 28oz can crushed tomatoes
  • 1 28oz can tomato sauce
  • 15 oz can of pumpkin puree
  • 16oz water
  • 1/2 teaspoon coriander
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 11/2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon granulated garlic
  • 2 teaspoons sugar

Instructions

  1. In a large skillet, brown the sausage. Drain and set aside.
  2. Using the same skillet, cook the peppers and onions until tender over medium low heat, then add the garlic and cook for one more minute.
  3. Turn the heat up to high and add the beer, crushed tomatoes and tomato sauce. Bring to a boil, then reduce the heat and simmer for 10 minutes stirring occasionally.
  4. In a large stock pot or crockpot, combine the liquid mixture with the meat, beans, seasonings and pumpkin puree.
  5. Cook on low for 4-6 hours. Serve with your favorite toppings.
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