Hey folks! Sunday evenings are my fav…
Tonight’s Pumpkin Chili was inspired by Leanne at Healthful Pursuit’s own recipe, but I really just tossed some stuff in the crockpot. I don’t think you can go wrong here, and most of the friends who ate this chili at our Sunday Fun Day dinner didn’t taste the pumpkin. They also didn’t complain about the chili and most of it was gone…so I’m calling it a success worth sharing!
My one regret? Not taking better pictures…
Pump(kin)ed up chili
1 tbsp olive oil
1 onion, diced
1 each green and red peppers, chopped
1 large carrot, shredded
1 large can crushed tomatoes
1 small can pumpkin
1 can beans (I used Romano), drained and rinsed
crushed red pepper
lean turkey breast, diced and cooked – optional, and can be added at end to keep it edible for veggies!
Heat olive oil in a pan. Saute mushrooms, onions, and garlic til soft.
Place in crock pot with remaining ingredients, except for turkey.
Cook over low heat for at least 4 hours.
If adding turkey, add just before serving.
This was really tasty served with beet chips and good company, especially when they’re good cooks. I missed a photo of the awesome dips, meat/corn chili, and other Super Bowl goodies we had, but I did snap one of dessert — cookie dough made with chickpeas, banana soft serve ice cream, and individual apple pies. We look like we know what we’re doing!
PS – the beets were so pretty. I wish there was a good picture of them but they literally flew off that tray as soon as they came out. Can’t beet healthy chips!