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Slow Cooker Barbecue Pork and Pumpkin Chili
Recipes
Slow Cooker Barbecue Pork and Pumpkin Chili
8 servings
about 5 hours total (Active 5 minutes)

Ingredients

  • 2 lb country-style boneless pork ribs
  • 2 tablespoons barbecue seasoning
  • 1 (8 oz) package tri-pepper mix (diced fresh green, red, and yellow bell peppers)
  • 1 (8 oz) package diced fresh yellow (or red) onions
  • 2 tablespoons Tabasco Chipotle Pepper Sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons McCormick Chili Powder
  • 10 oz lager beer (or chicken stock)
  • ½ cup apple cider
  • 1 (14.5 oz) can Hunt's Fire Roasted Diced Tomatoes
  • 2 cups canned crushed tomatoes
  • 1 cup Libby's 100% Pure Pumpkin
  • 1 medium Honeycrisp apple
  • 1 (22 oz) can Bush's Best Southern Pit Barbecue Grillin' Beans
  • 2 cups shredded cheddar cheese, for serving
  • 1 cup Breakstone's All Natural Sour Cream

Steps

    1. Coat ribs with barbecue seasoning; place in 6-quart slow cooker (wash hands). Add tri-pepper mix, onions, pepper sauce, brown sugar, chili powder, beer, cider, diced and crushed tomatoes, and pumpkin puree; stir to combine.
    2. Cover and cook on HIGH 4–5 hours (or LOW 6–8 hours) until pork is 185°F and fall-apart tender.
    3. Meanwhile, peel apple (if desired) and cut into small cubes. Add apples and beans to slow cooker during last 30 minutes of cook time. Shred pork. Serve chili with cheese and sour cream.
    Chef's Tip: Place all ingredients (except apple, beans, cheese, and sour cream) in multicooker pot. Seal following manufacturer's instructions; cook on HIGH 55 minutes until pork is 185°F and fall-apart tender; release pressure following manufacturer's instructions. Add beans and apples and cook on SAUTÉ 10 minutes or until apples are very tender. Serve with cheese and sour cream.

Amount per ⅛ recipe serving: Calories 570, Total Fat 29g, Sat Fat 14g, Trans Fat 0g, Chol 120mg, Sodium 1580mg, Total Carb 46g, Fiber 6g, Sugars 25g, Protein 28g, Calc 25%, Vitamin A 0%, Vitamin C 0%, Iron 20%