crockpot pumpkin chili recipe

As the leaves begin to change and the air turns crisp, there's nothing quite like cozying up with a warm bowl of chili. This crockpot pumpkin chili recipe combines the rich flavors of traditional chili with the subtle sweetness of pumpkin, creating a comforting and satisfying dish perfect for chilly autumn days.  

Ingredients: – 1 lb ground beef or turkey – 1 onion, diced – 3 cloves garlic, minced – 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 (15 oz) diced tomatoe

– 1 cup chicken or vegetable broth – 1 bell pepper, diced (any color) – 1 jalapeño pepper, diced (optional for added heat) – 2 tablespoons chili powder – 1 tablespoon cumin – 1 teaspoon paprika – 1 teaspoon dried oregano – Salt and pepper to taste – Optional toppings: shredded cheese, sour cream, chopped cilantro, diced avocado

Brown the ground beef or turkey in a skillet over medium heat, breaking it apart with a spoon as it cooks. Once fully cooked, drain any excess fat and transfer the meat to your crockpot.

. In the same skillet, sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes. Add them to the crockpot.

Add the pumpkin puree, black beans, kidney beans, diced tomatoes (with their juices), chicken or vegetable broth, diced bell pepper, and diced jalapeño pepper (if using) to the crockpot.

Season the chili with chili powder, cumin, paprika, dried oregano, salt, and pepper. Stir everything together until well combined.

 Cover the crockpot with its lid and cook the chili on low heat for 6-8 hours or on high heat for 3-4 hours. This slow cooking process allows the flavors to meld together beautifully.

. Once the chili is done cooking, give it a taste and adjust the seasoning if necessary.

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