Pumpkin Lamb Chili

It’s finally cool and feeling like fall here, so I was more than happy to make something in the crockpot this week. It’s a delicious, hearty meal, inspired by minister Laura Thompson.

{I made this with two pounds of meat so it will last us a while, but you could easily make this vegetarian by substituting an additional 2 cans of beans and/or celery, carrots, even potato.}

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Serves: Many

Prep time: ~1 episode of Buffy the Vampire Slayer

Cook time: 5 hours on low


1 lb. ground lamb

1 lb. grass-fed ground beef (or another lb. of lamb)

1 can black beans, drained

1 can pinto beans, drained

1 can pumpkin puree

1 large can diced tomatoes

1 large onion, chopped

4 or more cloves of garlic, finely chopped

~1 cup broth/stock of choice

Optional: pour or two of red wine

Chili powder


Salt & pepper


1 TBSP Coconut oil


Heat coconut oil in a large frying pan over medium-low heat and add onions. Cook until translucent and soft, about 5 minutes.

Add your drained beans and diced tomatoes (with the juice) to your crockpot or slowcooker. Add chopped garlic and the onions and stir together.

Put your ground meat in the frying pan and season heavily with chili powder and moderately with salt, pepper, and cinnamon. The cinnamon tastes amazing with lamb and will bring out the pumpkin flavor. Cook until most of the pink is gone and it’s broken into small pieces (it’s going to be cooking for hours, it’ll get cooked through eventually so there’s no need to dry it out now.)


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Add the cooked meat and stock to the crockpot and stir to combine.

Add the pumpkin, stir it in and gauge if more liquid is needed. The pumpkin is quite thickening.


Now add more chili powder, salt, pepper, and cinnamon. Tabasco, too, if you want more spice. Taste it and probably add even more chili powder. It’s a lot of food to flavor & I was surprised how much chili powder it took.

Turn crockpot on to low and cook for 4-5 hours. Enjoy!


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