Slow Cooker Steak, Pumpkin and Black Bean Chili

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Slow Cooker Steak, Pumpkin and Black Bean Chili – a hearty, satisfying chili, perfect for a cozy fall dinner that the whole family will enjoy.

The fall weather has arrived here in eastern Pennsylvania. The temperatures have dropped and the evenings are chilly. Which means it is time for cozy meals, such as soups, stews and chilies. One of my family’s favorite chilies, is this delicious Slow Cooker Steak, Pumpkin and Black Bean Chili.

I love using pumpkin in savory dishes and it is wonderful in this hearty chili and complements the other components nicely. I make this chili frequently, especially during the fall and around the Thanksgiving holiday.

Tomato paste is a great thickener in chilies such as this Slow Cooker Steak, Pumpkin and Black Bean Chili. You don’t need much, just 2 tablespoons. Whenever a recipe, such as this one, calls for just 2 tablespoons of tomato paste, I used to open up a 6oz can.

I would use the portion that I needed and then store the remainder in the refrigerator with the best intentions of using it. However, more often than not, I wouldn’t have the chance to use it, and the leftover tomato paste would go to waste. I don’t like to waste anything, especially food.

NEW Hunt’s Recipe Ready “Pre-measure 2TBS” Paste Pouches

So, I was delighted to discover NEW Hunt’s Recipe Ready “Pre-measure 2TBS” Paste Pouches. These pouches are recipe ready and come in a box of 6. The pouches are pre-measured and each contains 2 tablespoons of tomato paste.

Now, when a recipes calls for 2 tablespoons of tomato paste, I can just pull out one of these pre-measured pouches. I no longer have to worry about measuring or storing any leftover tomato paste. The best part is, now that I have these convenient pouches, I never have to waste tomato paste again.

During my weekly shopping trip at my local Walmart, I picked up the ingredients for my Slow Cooker Steak, Pumpkin and Black Bean Chili, including Hunt’s Recipe Ready “Pre-measure 2TBS” Paste Pouches. They are located in the Tomato Sauce aisle.

How to Make Slow Cooker Steak, Pumpkin and Black Bean Chili

This Slow Cooker Steak, Pumpkin and Black Bean Chili is so easy to make. First, gather the ingredients, including vegetable oil, cubed steak, black beans, chopped onion, minced garlic, diced tomatoes with green chilies, 1 Hunt’s Recipe Ready “Pre-measure 2TBS” Paste Pouch, chili powder, cumin, salt, pumpkin and beef broth.

Next, heat the vegetable oil in a large skillet and, working in batches, brown the steak. Transfer the browned steak to the slow cooker.

Add in the black beans, onions and garlic. Then add in the diced tomatoes with green chilies and the tomato paste from the Hunt’s Recipe Ready “Pre-measure 2TBS” Paste Pouch.

Add in the chili powder, cumin and salt. Then, add the pumpkin and pour the beef broth over the mixture in the slow cooker.

Give the mixture a good stir, put on the lid and cook on either high or low heat.

And, that’s it. In just four to eight hours, depending on your heat setting, a delicious, hearty meal is ready to serve. Plus, your house will smell amazing as this Slow Cooker Steak, Pumpkin and Black Bean Chili simmers away in your slow cooker.

Perfect for a Cozy Fall Dinner or Entertaining

I love making savory pumpkin dishes, such as this Slow Cooker Steak, Pumpkin and Black Bean Chili, especially during the fall. After a long day filled with fun fall activities, such as a visit to the pumpkin patch complete with hay ride, it is so nice to come home and have this hearty chili ready to serve. That way, dinner can be on the table in just minutes and our family can enjoy a cozy meal together.

I also like to make this delicious chili around the Thanksgiving holiday when we are hosting out of town guests. When out of town guests are staying with us for a few days or a week, not only do I have to prepare the main holiday meal, but I also need to make dinner on the other nights as well. This delicious Slow Cooker Steak, Pumpkin and Black Bean Chili is one of my go to meals in this situation as it is so easy and convenient to make and is always a hit with a crowd.

This hearty and satisfying Slow Cooker Steak, Pumpkin and Black Bean Chili is perfect for a cozy fall dinner. It is also a great meal for entertaining out of town guests around the Thanksgiving holiday.

To make things even easier, this chili recipe uses a Hunt’s Recipe Ready “Pre-measure 2TBS” Paste Pouch. So, there is no tomato paste to measure or leftovers to store. With these convenient pouches, you never have to let tomato paste go to waste again.

For more great recipes using NEW Hunt’s Recipe Ready “Pre-measure 2TBS” Paste Pouches visit ConAgra Foods – Waste No Paste.

What is your family’s favorite fall meal? Please let me know in the comments below!

Slow Cooker Steak, Pumpkin and Black Bean Chili

October 12, 2016

by Joy

Category Crock Pot / Slow Cooker Main Dishes Soups, Stews & Chilies

Slow Cooker Steak, Pumpkin and Black Bean Chili - a hearty, satisfying chili, perfect for a cozy dinner that the whole family will enjoy.

Persons

8

Prep Time

20 minutes

Cook Time

5 hours

Ingredients

• 2 tablespoons vegetable oil
• 2 ½ - 3 pounds boneless petite sirloin steak (or top sirloin steak), cut into ¾ inch cubes
• 3 (15 oz) cans black beans, rinsed and drained
• 2 cups chopped onion (from about 2 small onions)
• 1 tablespoon minced garlic (from about 4 garlic cloves)
• 2 (10 oz) cans diced tomatoes with green chilies, undrained
• 1 Hunt's Recipe Ready "Pre-measure 2TBS" Paste Pouch
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 2 (15 oz) cans pure pumpkin
• 1 (14.5 oz) can beef broth
• light sour cream for topping (optional)
• chopped green onion for topping (optional)

Instructions

1. Pat beef cubes dry with a paper towel to remove any excess moisture.
2. Heat oil in a large skillet over high heat. Add steak, working in batches if necessary, and cook 3-4 minutes, until browned.
3. Using a slotted spoon, transfer steak to a 6-quart slow cooker.
4. Add black beans, chopped onion, minced garlic, diced tomatoes with green chilies, tomato paste, chili powder, cumin, salt and pumpkin to slow cooker.
5. Pour beef broth over mixture in the slow cooker.
6. Cover slow cooker and cook on high heat for 4-5 hours or low heat for 7-8 hours.
7. Serve chili and top with light sour cream and chopped green onion, if desired.

Tags

black beans,

chili,

comfort food,

crock pot,

dinner,

fall,

pumpkin,

recipe,

slow cooker,

steak,

winter

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