Description
The perfect fall dinner! You won’t even miss the meat with this triple bean, pumpkin, chipotle chili. Pumpkin adds fiber, vitamin A and a delicious creaminess to this fall meal.
Ingredients
Units
Scale
- 1 Onion, diced
- 1 tbsp Olive Oil
- 1 Orange Bell Pepper, diced
- 3 Garlic Cloves, minced
- 2 cups Chicken Stock or Vegetable Stock
- 1/4 cup Water
- 15 oz Pinto Beans, Canned
- 15 oz Kidney Beans, Canned
- 15 oz Black Beans, Canned
- 15 oz Canned Pumpkin Puree
- 1 Chipotle in Adobo + 1 Tbsp Chipotle Sauce
- 30 oz Petite Diced Tomatoes
- 1 tbsp Chili powder
- 1 tsp Smoked Paprika
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 2 tsp Cumin
- 1 pinch Cinnamon
Instructions
- Heat a large skillet over medium high heat. Add 1 tbsp olive oil and the minced onions. Sautee onions for 8 minutes until soft. Then, add the diced bell pepper and sautee for another 3-4 minutes.
- Next, add the minced garlic and cook for 30 seconds until fragrant. Turn off the pan and remove from heat.
- In a large slow cooker, add the sauteed onion, bell pepper and garlic mixture.
- Next, add the remaining ingredients. Stir together with a wooden spoon or spatula.
- Cover and cook on low for 6-8 hours.
Notes
- If you like extra spice, add more chipotle peppers or adobo sauce!
- When it is time to serve, top with your favorite chili toppings! We like a dollop of Greek Yogurt, scallions, thinly sliced jalapenos or shredded cheddar cheese.
- Prep Time: 10
- Cook Time: 6 Hours
- Category: Chili, Slow Cooker
- Method: Slow Cooker
- Cuisine: Slow Cooker
Nutrition
- Serving Size: 1
- Calories: 220
- Sugar: 7
- Sodium: 1175
- Fat: 1
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 14
- Protein: 12
- Cholesterol: 0
