With the Fall also comes a plethora of comforting crock pot recipes. I must admit, I rarely take mine out during the summer time but once the Fall and Winter are here, it becomes an invaluable tool in my cooking arsenal. It’s been raining and dreary here for 3 days straight (with very little hope of it changing until early next week) so I decided yesterday to dust off the crock pot and make a savory pumpkin dish for supper. The result was a milder, sweeter chili that will definitely make its way into the dinner rotation as the days get colder. It is even making an appearance on the menu for our 5 Day Clean Eating Challenge which begins on Monday!
Pumpkin, Beef and Aduki Bean Chili (yields 6 servings, 1 1/4 cup each)
1 lb. 96% lean ground beef
2 cans crushed or diced fire roasted tomatoes
1 can pumpkin puree
1 onion, diced
1 bell pepper, diced
1 cup chicken broth
1 can Aduki beans, drained and rinsed (feel free to use any other type of bean you like here)
1 packet of taco seasoning OR make your own (see below)
1 tsp ground allspice
3 squirts hot sauce (I used Tabasco but you could use Sriracha or something else you like)
1 tsp garlic powder
1 tsp onion powder
2 tbsp chili powder
2 tbsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp crushed red pepper flakes
1. Add all ingredients to the slow cooker and break apart the meat with a fork or spatula.
2. Cover and cook on low heat for 6-7 hours.
3. Enjoy with a dollop of Greek yogurt on top