Thursday, September 25, 2014

Pumpkin Black Bean Chili

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."

You can serve this chili over tortilla chips, spaghetti, or corn bread and top with shredded cheese and sour cream. This makes 8-10 servings in our house, and let me tell you, it's even better the second day than it is the first!


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