Pumpkin Chili with Butternut Squash
Here at Pumpkin Life, we love Featuring delicious recipes that are perfect for autumn. Our pumpkin chili with butternut squash is a fall classic that is sure to impress your guests. Not only does it have a wonderful aroma, but it makes for a great treat on a chilly day. Add a crusty sourdough roll or a slice of sweet cornbread to complete the meal, and you have a recipe that is bound to please.
Ingredients
1 pound ground beef or ground chicken
1 – 15 oz can red kidney beans (rinsed and drained)
1 – 15 oz can black beans (rinsed and drained)
1 – 15 oz can Pinto beans (rinsed and drained)
1 – 15 oz can of 100% pumpkin puree (do not use pie filling)
1 – 15 oz can of crushed tomatoes
2 - 10 oz bags of frozen butternut squash
2 cups Chicken Broth
1 tbsp chili powder
1 tbsp ground cinnamon
½ tbsp garlic powder
½ tbsp onion powder
1 tsp of salt
Directions
*Brown ground beef and chicken drain and add to your crock-pot.
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*Add beans pumpkin puree tomatoes, broth and seasonings and stir together with browed meat.
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*Cook on low for 6-8 hours.
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*Add your butternut squash for the final two hours of cooking.