Happy Fall Y'all! I don't know about you but this past week the temperatures have started to dip every so slightly here in Texas. True, it's still 75 but that beats the 95 degrees we were feeling a week ago. And this weekend it rained all. weekend. long. It definitely felt Fall-ish.
Regardless of the weather, fall is the season of hearty soups, stews, and chilis. Something about having a warm bowl of goodness on a Fall day. Comfort food at it's finest!
And this crockpot pumpkin chili totally fits the bill. The pumpkin adds some extra fiber and depth of flavor without tasting like pumpkin. It's definitely a recipe you will want to throw in the crockpot this weekend while watching some football!
Crockpot Pumpkin Chili
3 cups diced raw chicken breast (optional)
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (16-ounce) can pumpkin purée
1 (14-ounce) can diced tomatoes
1 red bell pepper, chopped
1 onion, chopped
3 cloves garlic, chopped
1 Tablespoon chili powder
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon paprika
Sea salt and black pepper, to taste
Optional toppings: crushed baked corn/whole-grain tortilla chips, shredded cheese, diced avocado, chopped green onions
For deeper ﬂavor sauté pepper and onion beforehand and increase spices.
Add all ingredients to the Crock-Pot. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours. Add desired toppings and enjoy!