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The Hood Magazine

Spicy Pork Chili with Pumpkin

Sep 26, 2016 10:00AM ● By Hood Magazine


•1 1/2 pounds sirloin pork chops, cubed

•Fine sea salt and black pepper

•2 tablespoons olive oil

•1 cup onion, chopped

•1 cup pumpkin puree

•1 cup tomato sauce

•2 tablespoons chili powder

•1 tablespoon garlic powder

•1 40 ounce can pinto beans, drained

•1 30 ounce can black beans, drained

•1 15 ounce can diced tomatoes

•1 4-ounce can diced green chiles



Season the pork cubes with salt and pepper to taste. In a large nonstick skillet over medium heat, heat the oil until shimmering. Add the pork cubes and chopped onion and sauté. Cook until the pork is lightly browned and the onion is clear.


In the crock of a 6-quart slow cooker, whisk together the pumpkin puree, tomato sauce, chili powder and garlic powder. Add the meat mixture, beans, tomatoes and chiles to the pot. Stir well to combine. Cover with the slow cooker lid and cook for 4 hours on high or 6 to 8 hours on low.


Serves 8 - 12