It’s that time of year again! It’s the time when we dust off our slow cookers and start looking for new recipes. The days are shorter, and I find it so easy to throw everything in a pot and hope for the best 4-6 hours later. And so I found myself making my veggie chili twice in the last two weeks.
Recipe update: I just throw everything into the pot and turn it on, instead of cooking the onions and spices first.
The second time around I didn’t have as many veggies as my recipe called for. I was unfortunately missing the butternut squash (my hands thanked me) and zucchini (who knew I would actually start liking you one day).
Since I had already started dumping ingredients into my slow cooker, I went looking through my fridge and cupboards to see what I could add to the recipe instead.
The only thing I could find was a can of pureed pumpkin. I had an extra can from the Thanksgiving Pumpkin Dip (Yum!) I had made.
I have tried pumpkin in tomato sauce once or twice, but it wasn’t AS good as just plain old tomato sauce. But I gave it a go thinking that maybe because the chili has so many spices, and HEAT it might work. AND it worked! I can’t taste the pumpkin at all in the recipe, and it gives it a smoother/velvety texture, while at the same time thickening everything up!
Be sure to add some tomato paste to the mix so that your chili is red and not orange, but I would DEFINITELY try it the next time you make chili.
Original Recipe: Crock Pot Veggie Chili on a cold night