Description
A hearty and healthy pumpkin chili made in a crockpot, combining the richness of pumpkin with beans and spices for a unique twist on classic chili.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, cilantro
Instructions
- In a crockpot, combine the pumpkin puree, black beans, kidney beans, diced tomatoes, vegetable broth, onion, garlic, chili powder, cumin, salt, and pepper.
- Stir to mix well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors meld and the chili is hot.
- Serve hot, topped with optional sour cream, cheese, and cilantro.
Notes
If you prefer a spicier chili, add a diced jalapeño or some red pepper flakes. You can also use fresh pumpkin instead of canned. For extra flavor, sauté the onion and garlic before adding them to the crockpot.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American