It’s September. It’s Fall. It’s the best time of year.
I don’t know about you but I can’t wait to get into the kitchen and bake all the Fall and holiday season goodies! I often find being in the kitchen therapeutic after a long day of school or work. But the holiday season also brings people together in the kitchen and there is nothing better than whipping up a delicious recipe with a loved one!
One of my favorite things about Fall is CROCKPOT RECIPES AND SOUPS! Not only are crockpot recipes easy to throw together but just imagine walking in the door in the evening to a kitchen smelling amazing. It just makes my heart and tummy so happy 🙂
You may also be thinking, pumpkin in chili? Trust me on this one. It is delicious and you won’t be disappointed.
If your looking for a nice addition to this chili I highly recommend serving it with my tomato basil cornbread recipe! I don’t know about you but I have lots of plans for crockpot/soup recipes this Fall all while snuggling up on the coach and this recipe will definitely be on repeat!
- 16 oz cubed turkey or ham
- 1 onion, diced
- 1 bell pepper, diced
- 1 1/2 tsp cinnamon
- 1 tsp cumin
- 1 tsp chili powder
- 1 can beans
- 1 can diced tomatoes
- 1 can pumpkin
- 1 cup water
- 1/2 TB olive oil
Heat a pot over medium. Drizzle olive oil over bottom and add in turkey/ham, diced onion, diced bell pepper, cinnamon, cumin and chili powder.
Allow this to cook until vegetables are soft (around 10 minutes) and stir occasionally.
Add in beans, diced tomatoes, pumpkin and water. Mix until combined.
Bring chili to a boil. Allow to boil for 2-3 minutes then reduce heat to medium low and simmer for 10 minutes.
Allow to cool for 5 minutes before serving with my tomato basil cornbread!
This recipe can easily be made in multiple batches and it freezes great for a big meal prep to get you through a few weeks!