Description
A hearty and nutritious pumpkin chili that’s perfect for chilly days, made easily in a crockpot.
Ingredients
- 1 can of pumpkin puree
- 1 can of kidney beans, drained and rinsed
- 1 can of black beans, drained and rinsed
- 1 can of diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- In a crockpot, combine pumpkin puree, kidney beans, black beans, diced tomatoes, onion, garlic, chili powder, cumin, paprika, salt, pepper, and vegetable broth.
- Stir well to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours.
- Serve hot, and enjoy your hearty pumpkin chili.
Notes
Great served with crusty bread, cornbread, avocado slices, or cheese. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American