Guys, I’m so glad that fall is in full swing. I love everything about the season, especially the cool, crisp weather and beautiful foliage. And, of course, I love all of the comfort food and deliciousness that goes along with it.
Now that we’re nearing the colder months of the year, it’s truly the perfect time to break out the crock-pot and make a big ol’ batch of chili. Am I right? And even better than traditional chili? Pumpkin chili. Ooooh, yes. You know how I love all things pumpkin! 🙂 And this recipe couldn’t be easier: Just set it and forget it!
This Crock-Pot Black & White Pumpkin Chili combines the best of both worlds: Savory chili flavors with pumpkin, spice, and everything nice. Neither the chili or pumpkin is especially overpowering, but, instead, the two form a well-balanced, blended flavor. It’s definitely a fall-inspired meal that will fill you up and leave a smile on your face. I hope you love it as much as I do! 🙂
- 1.5 cups canned pumpkin
- 1 pound ground beef (or turkey or chicken)
- 1 can (15.5 oz) black beans
- 1 can (15.5 oz) white beans
- 1 can (14.z oz) diced tomatoes with roasted garlic & onions
- 1 cup water
- 1/2 cup marinara sauce
- 1 tbsp extra-virgin olive oil
- 2 tbsp chili powder
- 1 tbsp garlic powder
- 2 tsp pumpkin pie spice
- 1 tsp salt
Directions: Combine ingredients in crock-pot. (Brown the meat beforehand or just add to crock-pot and break up with wooden spoon.) Cook on high for 4 hours. Serve immediately or freeze for future use. <— Makes an excellent quickie freezer meal!
Makes approximately 5 cups