I'm not going to lie, most of my favorite meals are made in my crockpot. There's something about leaving your house in the morning for work/errands/a day full of shopping and fun (in my dreams!) and knowing that dinner is waiting for you at home with little to no prep left. Am I right?! :)
One of my most favorite recipes for this time of year is chili, and it's given a new twist in this recipe, adapted from one I found on The Architect & The Artist.
The Perfect Pumpkin Chili
1 bag frozen tri-color pepper mix
1 1/2 tsp. minced garlic
2 Tbsp. olive oil
2 cups chicken broth
1 can black beans
1 can kidney beans
1 can solid-pack pumpkin
1 can Italian-style diced tomatoes
2 tsp. dried parsley flakes
1 tsp. chili powder
1 tsp. oregano
1 tsp. cumin
Place all ingredients (except peppers) in your slow cooker.
Stir, then cook on low for as few as 4 hours or as many as 8 hours. (The longer your chili simmers, the better it will be!) Add the peppers 30 mins to an hour before serving to help them retain their color and a bit of "crunch."