Monday, October 28, 2013

Crock Pot Pumpkin Chili

I've decided that I really like fall flavors.  Flavors like....Apples!  Pumpkin!  Squash!  And here lately I've been using them in some more of my standby recipes to give them some fall flair.  For example my Butternut Squash Lasagna.  Well here is a recipe for a Pumpkin Chili.  I simply added a can of pumpkin puree' to my normal chili recipe and voila'... I now have a fun fall soup to serve.  The flavors of the pumpkin blend right in with the chili flavors and give this traditional meal a new twist.  And the best part was I dumped all the ingredients into my crock pot and our chili was ready and waiting on us.
Simple ingredients, but a yummy chili to keep you warm on these chilly fall nights.
Ingredients: 1 pound chicken, browned and drained, 2 cans kidney beans, drained and rinsed, 2 cans tomato sauce, 2 cans Diced tomatoes, 1 can pumpkin puree', 2 T. Chili powder, 1 cup elbow pasta (optional)
Directions: Dump all ingredients into your crock pot (except pasta).  Stir well.  Gently sprinkle pasta on top.  Cover and cook on low for 4 hours.  Then stir again before serving.
Tip:  I know a lot of crock pot recipes require putting pasta in a hour or so before you are ready to serve. For those times when you want to come home to a meal ready to eat, this can be a hindrance so what I've found that works is to mix all of my ingredients together and then lightly sprinkle my pasta on top.  Then I cover the crock pot and leave it alone.  I've found that the pasta draws enough moisture on top slow enough to become tender but not so tender that it starts to break down.


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