Last week I informed my husband that I was going “all in” on all things pumpkin. I know pumpkin spice is a bit basic and some may wonder if we have jumped the pumpkin spice shark, but honestly I don’t care. I love me some pumpkin and I feel like October and November are my chance to indulge in my favorite flavor or the season.
For a few years I have been wanting to make a pumpkin chili. We are so busy in the fall that chili becomes a go-to for me because I just dump everything in the slow cooker and walk away. Easy.
Except I have been known to burn my family out on chili because it’s just so easy and it makes plenty of leftovers. I decided we needed a change from our regular chili, and that it was time to try out pumpkin chili.
This recipe came together out of necessity, Grace was napping and I could only use what I had in the house. I saw that I had a can of chili’s in adobo sauce and I was reminded of Vegging at the Shore’s pumpkin enchiladas, a family favorite and knew these would be a great addition to the chili. I was so thrilled with how this pumpkin chili came out it brought a different twist to my standard chili recipe.
Slow Cooker Pumpkin Chili
1 – 24 oz can of diced tomatoes
2- 16 oz cans of black beans
1 16 oz can of kidney beans
1- 16 oz can of pumpkin
1 – Chipolte in adobo sauce, dice 1 chili plus 1 Tablespoon sauce (use less sauce if you want it less spicy)
1 Tbsp Chili powder
2 cloves minced garlic
Place all ingredients in the slow cooker, stir until combined. Cook on low for 4-6 hours. Serve with cheese or corn bread.
This chili is a bit smokey with some just enough spice. It’s great for busy fall nights or for a lazy weekend watching football.