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
- 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.
- 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!
We don’t eat lamb in our house, but I bet chicken could substitute in there nicely!!
I would try that! I love using canned pumpkin… it’s so good!
Lamb 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.
Oh man, this sounds really really good. Something different and that I never would have thought to make!
That certainly looks wonderful to me! I like the idea that it helps cut a bit of the sodium.
I love using pumpkin in various recipes. I never even considered using it in chili. This sounds really good!
Pumpkin is a neat idea. Great twist!
I think I would substitute the lamb for beef. But that looks like a great recipe to try.
You 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!
Oh, I love the look of this dish! I would totally have it minus the lamb.
This 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!
Oh 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.
Now 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! 🙂
That 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.
I have never tried cooking with lamb. I guess that it would make a leaner lighter dish than using beef!
well, 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!
It 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.
This looks really good. I never, ever would have thought to put pumpkin in chili.
Wow 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!
Yum! I love lamb and I love pumpkin-flavored anything. I’ll have to try this sometime soon.
What a delightful mix of flavors. I am certain my family would love to try this one!
That looks beautiful and tasty! We love chili in this house!
What an interesting combination! I never would have thought to do this! I bet it is delicious!
One 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!
Oh yum! I’ve been making chili a ton, but never thought to use lamb!
Oh yum! That looks so hearty – perfect for some of the cooler days we have been having.
I never would have thought to combine lamb and pumpkin! How cool, lamb is my favorite!
That looks delicious! I could eat chili year round.
I’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.
I would NEVER have thought about adding pumpkin to chilli! I bet that is really tasty – I know the pictures have me drooling!
I’ve never tried a pumpkin chili recipe before. This looks good and I love that you can do it in a slow cooker.
What an interesting way to use pumpkin. I never would have thought to use it in chili, I am going to have to try it.
I would have never thought to put pumpkin in chili. This looks so good, though. I’ll have to try it.
I 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.
I do not eat lamb but maybe a different meat in this would be just as good!
This 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!