This post brought to you by LIBBY’S Pumpkin. All opinions are 100% mine.
Ah, pumpkin. This delicious vegetable isn’t just for pumpkin pie, you know! There are so many different things you can do with pumpkin, and with LIBBY’S 100% Pure Pumpkin available in the baking aisle of your local grocery store year-round, it doesn’t have to be!
There are so many different ways to use LIBBY’S 100% Pure Pumpkin in your everyday recipes; ranging from that tried and true holiday staple to using it as a substitute to cut down on the fat in your favorite baked goods, to incorporating it into your breakfast recipes in the form of waffles and smoothies too! Have you ever thought about using LIBBY’S 100% Pure Pumpkin in your dinnertime recipes?
You can stir in LIBBY’s Pumpkin in your favorite macaroni and cheese and even add a bit to jarred sauces to reduce sodium. Libby’s 100% Pure Pumpkin contains no salt, no sugar, no flavorings or preservatives – It’s just 100% pure pumpkin. You can even portion off any unused pumpkin and store it in the freezer!
I did a little experimenting with this recipe and came up with a delicious, healthy Pumpkin and Lamb Chili recipe that you can make in either the slow cooker or right on the stove top!
Libby’s Pumpkin is perfect for year-round recipes because it has lots of fiber, Vitamin A, and is packed with Beta Carotene too!
Here are a few substitutions I’ve discovered while using LIBBY’S Pumpkin in my cooking and baking:
- Replace some of the butter in a recipe with pumpkin puree to reduce fat.
- Replace vegetable oil in a recipe with LIBBY’s Pumpkin in equal parts.
- Use 1/4 cup LIBBY’s Pumpkin as an egg substitute in baking recipes.
Easy enough, right? We can all eat a little healthier by using these easy substitutes, but you can also use LIBBY’S Pumpkin in the place of butter, oil and eggs anytime you find that you’re missing one of those baking staples – just make sure that you always have a can of LIBBY’S Pumpkin in the pantry!
Slow Cooker Pumpkin Chili Recipe
A Savory Pumpkin and Lamb Chili Recipe
Ingredients
- 1 pound ground lamb
- 1 red pepper sliced
- 1 green pepper sliced
- 1/2 yellow onion
- sliced 1 15 oz can diced tomatoes with chilis (like Rotel)
- 1 15 oz can LIBBY’S 100% Pure Pumpkin
- 2 15 oz cans of kidney beans
- 2 heaping tablespoons brown sugar
- 1 tablespoon chili powder
- 1/2 teaspoon paprkia
- 1/4 teaspoon cayenne pepper
- Optional: salt & pepper to taste
Instructions
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Using a large pot over medium heat, combine your ground lamb, onions and peppers and cook until the lamb is browned and the onions and peppers begin to soften.
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Add in your tomatoes, beans, spices and pumpkin and mix well. Cover your pot and reduce heat to low (simmer) and let simmer for about three hours.
Go check out the #PumpkinCan website where you can share your favorite #PumpkinCan fact via Twitter, Facebook and Pinterest for a chance to win weekly prizes!
Make sure to like LIBBY’S Pumpkin on Facebook, follow LIBBY’S Pumpkin on Twitter and LIBBY’S Pumpkin on Pinterest to find delicious, creative ideas for enjoying the benefits of pumpkin year-round!
Robin (Masshole Mommy) says
June 18, 2014 at 7:58 amWe don’t eat lamb in our house, but I bet chicken could substitute in there nicely!!
Lindsey @ Redhead Baby Mama says
June 18, 2014 at 10:07 amI would try that! I love using canned pumpkin… it’s so good!
Kay Adeola says
June 18, 2014 at 10:59 amLamb is one of my favorite meats.I am not keen on pumpkin but we do not really see it around that much to eat it lol.
Tracey says
June 18, 2014 at 1:52 pmOh man, this sounds really really good. Something different and that I never would have thought to make!
Liz Mays says
June 18, 2014 at 2:38 pmThat certainly looks wonderful to me! I like the idea that it helps cut a bit of the sodium.
Jaime says
June 18, 2014 at 3:33 pmI love using pumpkin in various recipes. I never even considered using it in chili. This sounds really good!
Debbie Denny says
June 18, 2014 at 3:46 pmPumpkin is a neat idea. Great twist!
Beth@FrugalFroggie says
June 18, 2014 at 4:07 pmI think I would substitute the lamb for beef. But that looks like a great recipe to try.
Chrystal @ YUM eating says
June 18, 2014 at 4:25 pmYou are now the 2nd person in the last year I have seen put pumpkin in their chili. I LOVE pumpkin but have yet to try this. My cousin has a pumpkin patch and every year they throw a little party for his kids and friends. They carve out pumpkins. They have buckets set up to collect the seeds. I take 20-30 pumpkin worth of seeds home and roast them for Christmas gift baskets. I can/jar them. I also swipe a few pumpkins for myself for butter and making my own canned pumpkin. I make bread, pies and even smoothies with it!
Veronica says
June 18, 2014 at 5:15 pmOh, I love the look of this dish! I would totally have it minus the lamb.
Kathleen Bunn says
June 18, 2014 at 5:20 pmThis looks incredible! I love lamb stew, but number would have thought of making a chili with pumpkin mixed in too. Sounds like a delicious combination!
Amanda Love - Growing Up Madison says
June 18, 2014 at 7:52 pmOh this looks super delicious. I haven’t had anything pumpkin I think since after Thanksgiving. If I ever buy lamp and this pumpkin together I am so going to try this. Thanks for the recipe.
Pauline Cabrera says
June 18, 2014 at 9:39 pmNow that’s something new! I never thought of putting pumpkin in my chili. I was trying to imagine how that will taste. But the photos you shared look yummy and delicious. I might want to try it out and hope it turns out to be as good as yours. Thanks for the post, Jenn! 🙂
Renee says
June 18, 2014 at 9:40 pmThat looks really good. I never thought to add canned pumpkin to my recipes, especially my mac and cheese. I usually just make pumpkin chocolate chip muffins, but now you have me thinking.
Carly from The Puzzled Palate says
June 18, 2014 at 10:40 pmI have never tried cooking with lamb. I guess that it would make a leaner lighter dish than using beef!
Brandy says
June 18, 2014 at 10:43 pmwell, since I have two chilli addicts in my home, I will try this recipe out, sadly I don’t know as though I will buy lamb as that’s expensive 🙁 Love adding pumpkin to liven up some already used recipes though!
Pam says
June 18, 2014 at 11:44 pmIt is great to find recipes like this that have pumpkin added. It is very healthy for you and really adds a unique flavor. I am going to try this recipe.
cam | bibs and baubles says
June 19, 2014 at 12:09 amThis looks really good. I never, ever would have thought to put pumpkin in chili.
Kiwi says
June 19, 2014 at 1:55 amWow pumpkin, lamb and chilli together??? I would of NEVER put that together but hey this post alone just showed me that Pumpkin has various usage and maybe I need to her more creative!
Susanna @Zealous Mom says
June 19, 2014 at 6:09 amYum! I love lamb and I love pumpkin-flavored anything. I’ll have to try this sometime soon.
Rosey says
June 19, 2014 at 7:45 amWhat a delightful mix of flavors. I am certain my family would love to try this one!
Christie says
June 19, 2014 at 8:38 amThat looks beautiful and tasty! We love chili in this house!
Amanda says
June 19, 2014 at 10:30 amWhat an interesting combination! I never would have thought to do this! I bet it is delicious!
Becka says
June 19, 2014 at 12:33 pmOne of these days I am going to have to try this pumpkin eating business… I see so many people using it. Your pics look very good!
Carly says
June 19, 2014 at 12:34 pmOh yum! I’ve been making chili a ton, but never thought to use lamb!
Ashley Morton says
June 19, 2014 at 5:26 pmOh yum! That looks so hearty – perfect for some of the cooler days we have been having.
Krystal says
June 19, 2014 at 5:42 pmI never would have thought to combine lamb and pumpkin! How cool, lamb is my favorite!
Angela S says
June 19, 2014 at 5:47 pmThat looks delicious! I could eat chili year round.
Jessica (Savory Experiments) says
June 19, 2014 at 6:18 pmI’ve made a lot of chili in my lifetime, but I have never made one with pumpkin or lamb. Totally going to try this next fall.
Emily says
June 19, 2014 at 7:09 pmI would NEVER have thought about adding pumpkin to chilli! I bet that is really tasty – I know the pictures have me drooling!
Marina says
June 19, 2014 at 8:52 pmI’ve never tried a pumpkin chili recipe before. This looks good and I love that you can do it in a slow cooker.
Toni says
June 19, 2014 at 10:17 pmWhat an interesting way to use pumpkin. I never would have thought to use it in chili, I am going to have to try it.
Ashley says
June 20, 2014 at 2:38 amI would have never thought to put pumpkin in chili. This looks so good, though. I’ll have to try it.
Onica {MommyFactor} says
June 20, 2014 at 9:43 amI enjoy a good chili so would love to try this recipe. Adding pumpkin to it will bring a new flavor and texture. Should be interesting.
teresa mccluskey says
June 21, 2014 at 10:41 amI do not eat lamb but maybe a different meat in this would be just as good!
Christina S says
June 22, 2014 at 5:47 pmThis sounds like an absolutely crazy combo, but chili is one of those crazy things. You can put so many different things together and it works great!