Veggie Chili Meets Pumpkin

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


One response to “Veggie Chili Meets Pumpkin

  1. Hi Drew! This looks delicious! đŸ˜€

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