Slow Cooker 3-Bean Chili

Soup season is here and chili is one of my absolute favorite make-ahead meals. This version uses lean beef, lots of beans, loads of smoky spices and a full can of pumpkin (trust me) which adds great flavor and richness. I served mine with a dollop of full-fat plain Greek yogurt and a small sprinkle of extra sharp cheddar. I also made some fresh cornbread for dipping. Overall, this is the perfect midweek meal to enjoy all fall and winter long!

1. Heat olive oil in a large skillet over medium-high heat. Add onions and garlic and cook for 3 minutes, stirring often. Add ground beef and cook until browned and crumbly, about 8 minutes. Drain and discard any excess grease from the pan.

2. Transfer beef mixture to a slow cooker. Add the remaining ingredients and stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Slow Cooker 3-Bean Chili

Serves 6

All you need:

1 tablespoon olive oil

1 yellow onion, chopped

3 garlic cloves, minced

2 pounds lean ground beef (93% lean or higher)

1 (15 oz.) can kidney beans, drained and rinsed

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can pinto beans, drained and rinsed

1 (6 oz.) can tomato paste

1 (15 oz.) can 100% pure pumpkin

1 (29 oz.) can tomato sauce

1 cup beef stock

2 tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon salt

1 teaspoon sugar

Freshly ground black pepper, to taste

All you do:

1. Heat olive oil in a large skillet over medium-high heat. Add onions and garlic and cook for 3 minutes, stirring often. Add ground beef and cook until browned and crumbly, about 8 minutes. Drain and discard any excess grease from the pan.
2. Transfer beef mixture to a slow cooker. Add the remaining ingredients and stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours.