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.
- 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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