If you love fall recipes and think pumpkin makes everything better, then you will love this simple slow cooker recipe for pumpkin chili with butternut squash. I know I’m not alone when I say that pumpkin makes everything better, even chili!
Now that fall is here I want to enjoy all things pumpkin. All things except for pumpkin spiced lattes. I’m not a fan. I prefer my pumpkin in a beer (with a cinnamon sugar rim), a muffin, and chili, not coffee.
Sadly enough, I haven’t even had time to celebrate fall yet! This little guy has been taking up most of my time. Between him, school starting, and Hurricane Irma, I’ve yet to enjoy one bite of pumpkin flavored food.
I’m still in the super tired new mom phase where I’m surviving off of frozen foods. I’m craving this pumpkin chili that I made last year. Pumpkin chili with butternut squash is my favorite way to enjoy the start of fall. That’s why I’m dying to make this ASAP. Until I
find the time decide to put my cute baby down, I’m going to share the recipe with you so you can enjoy it for me!
- 1 can of pumpkin
- 1 can of tomato sauce
- 1 can of diced tomatoes
- 2 cans of kidney beans
- 2 cans of black beans
- 2 C. of cubed butternut squash (frozen works well)
- 1/2 of a white onion
- 2 cubes of Dorot minced garlic
- 3 TBSP chili powder
- 2 TBSP cumin
- 2 TBSP cinnamon
- 1 TBSP cocoa powder
- 1 TBSP sugar
- 1 tsp nutmeg
- 1 tsp ground ginger
- Combine all ingredients in the crock pot and cook on high for 4-6 hours.
- Serve with shredded white cheddar cheese.
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