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As the temperatures begin to drop and the leaves turn a brilliant array of colors, our cravings shift towards hearty, comforting dishes that warm both the body and soul. One such dish that perfectly embodies the essence of fall is chili. Often celebrated for its versatility and rich flavors, chili becomes a staple in many households during the cooler months. Among the various chili recipes, the Harvest Pumpkin & Bean Chili stands out as a seasonal favorite, bringing together the warmth of spices and the nutritional goodness of autumn harvest ingredients.

Crockpot Chili with Pumpkin and Beans

Embrace the cozy season with this delicious Harvest Pumpkin & Bean Chili recipe! Perfect for fall, it combines the rich flavors of pumpkin, black beans, and kidney beans warmed with aromatic spices. Not only is it comforting and satisfying, but it’s also packed with nutrients, making it a wholesome choice for any meal. Gather your ingredients and enjoy a hearty bowl that captures the essence of autumn on cooler days. Your taste buds will thank you!
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Ingredients
  

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) pumpkin puree (not pumpkin pie filling)

1 can (28 oz) diced tomatoes (with juices)

2 cups vegetable broth

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (optional, for heat)

Salt and pepper to taste

1 tablespoon olive oil

1/2 cup corn kernels (fresh or frozen)

1/4 cup chopped fresh cilantro (for garnish)

Sour cream or Greek yogurt (for serving, optional)

Shredded cheese (for serving, optional)

Instructions
 

Prep the Veggies: In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes, or until it becomes translucent. Add the minced garlic and bell pepper and cook for an additional 2-3 minutes until the bell pepper softens.

    Combine Ingredients: In your crockpot, combine the sautéed onion, garlic, and bell pepper with the black beans, kidney beans, pumpkin puree, diced tomatoes (including juices), vegetable broth, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), and salt & pepper. Stir well to ensure everything is mixed thoroughly.

      Cook the Chili: Cover the crockpot and set it to cook on low for 6 to 8 hours, or on high for 3 to 4 hours. During the last 30 minutes of cooking, add the corn kernels to the pot, stirring to combine.

        Taste and Adjust: Once cooking time is up, taste the chili and adjust seasoning if needed. You can add more chili powder, salt, or even a splash of vinegar for brightness.

          Serve: Ladle the chili into bowls and top with fresh cilantro. Serve with a dollop of sour cream or Greek yogurt and a sprinkle of shredded cheese if desired.

            Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8