Pumpkin Crockpot Chili

Name: Pumpkin Crockpot Chili Recipe
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 8
Ingredients: 1 1/2 lbs mixed variety of dried beans (I used yellow eye African red beans and flageolet � but I would think a mix of black kidney and pinto beans would work well); 28 oz can crushed tomatoes; 1 15 oz can pumpkin puree; 2 serrano chiles minced; 3 chipotle chiles in adobo minced; 4 c vegetable stock; 1-2 c water; 1 onion chopped; 3 cloves garlic minced; 1 1/2 T cumin; 1/2 cinnamon stick; 2 t ground coriander; 2-3 t salt (taste); 1 1/2 T chili powder; Several dashes of Tabasco; Garnishes:; Shredded cheese; Cilantro; Sour cream

(1)

Minutes to Prepare: 20
Minutes to Cook: 480

Number of Servings: 8

Ingredients

1 1/2 lbs mixed variety of dried beans (I used yellow eye, African red beans, and flageolet � but I would think a mix of black, kidney, and pinto beans would work well)28 oz can crushed tomatoes1 15 oz can pumpkin puree2 serrano chiles, minced3 chipotle chiles in adobo, minced4 c vegetable stock1-2 c water1 onion, chopped3 cloves garlic, minced1 1/2 T cumin1/2 cinnamon stick2 t ground coriander2-3 t salt (taste)1 1/2 T chili powderSeveral dashes of TabascoGarnishes:Shredded cheeseCilantroSour cream

Directions

Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes. Serves 8.

https://tastyeatsathome.wordpress.com/2009/09/09/vegetarian-bean-and-pumpkin-chili-plus-a-gluten-free-cheddar-serrano-biscuit/

Number of Servings: 8

Recipe submitted by SparkPeople user KAYNALA.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 137.0
Total Fat: 0.9 g
Cholesterol: 0.0 mg
Sodium: 924.9 mg
Total Carbs: 25.4 g
Dietary Fiber: 8.3 g
Protein: 7.0 g

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