Slow Cooker Pumpkin Chili with Butternut Squash

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.

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Pumpkin Chili with Butternut Squash

Ingredients

• 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

Instructions

1. Combine all ingredients in the crock pot and cook on high for 4-6 hours.
2. Serve with shredded white cheddar cheese.

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If you like this recipe, you’ll love these posts:

Pumpkin Spiced Muffins

Pumpkin Spiced Granola

Cinnamon Sugar Rimmed Pumpkin Beer