Saturday, October 14, 2017

Crock Pot Venison Pumpkin Chili

It's that time of year - FALL! Also known as #pumpkineverything!

The weather is finally dropping to normal fall temperatures, and I am craving warm, hearty foods that fill me up and warm my bones. I've also been sick with the flu, and eating hot foods help me feel a little better. Being sick, I also don't want to spend a lot of time on my feet. Enter: the trusty crock-pot.

Thankfully, we have a freezer of ground venison, and nothing compliments this gamey meat like a good chili. 



2 lbs ground meat (use anything extra lean, I used venison)
1lb sweet potato, chopped
1 medium onion, chopped
1 can Libby's Pure Pumpkin Puree
1 large can of diced tomatoes
1 can of Reduced Sodium Great Northern Beans
2 tsp chopped garlic

Seasonings! I used smoked red pepper, paprika, cumin, salt and pepper, a little sweet curry powder, onion and garlic salt.

Are you ready for the instructions? Hah, it's too easy. Brown the meat, and then throw everything into the crock pot. Add enough water until it's a nice creamy consistency - this is up to you. If you like thicker chili, less water. 

Cook on high for 6 hours. Divide into 8 tupperware containers. 

Good for a week in the fridge, and can be frozen for up to 6 months!

I also just discovered Kodiak Cakes Protein Corn Bread Mix, I can't wait to whip up a batch and pair these together!


  1. This sounds amazing! Sadly I now live too far from my Dad and brother to get a regular supply of venison. I'm definitely going to try this with lean ground beef though!
    And I'm now on the hunt for kodiak cakes cornbread.