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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Slow Cooker Black Bean Pumpkin Chili Recipe

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This recipe for Slow Cooker Black Bean Pumpkin Chili is from Office of Student Development Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 15-ounce cans black beans, drained
2 14.5-ounce cans plain diced tomatoes
1 cup pureed pumpkin (not pumpkin pie mix)
2 cups diced yellow onion (about 1 medium onion)
1 medium yellow bell pepper, diced
1 tablespoon chili powder
1 teaspoon cinnamon
1 teaspoon cumin
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
Assorted toppings of your choice like avocado, cherry tomatoes, chopped scallions or onion, cilantro, Tapatio sauce (if you want to add some heat), or, if not vegan, shredded cheddar or jack cheese and sour cream.
Directions:
Directions:
1. Add all ingredients to a 4-quart or larger slow cooker. Stir.
2. Cook on low for 8 - 10 hours.
3. Serve with assorted toppings.

 

 

 

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