Thanksgiving

Pumpkin Crockpot Chili is for Dinner.

Pumpkin Crockpot Chili takes 20 minutes to prepare.

Pumpkin Crockpot Chili takes 480 minutes to cook.

Pumpkin Crockpot Chili makes 8 servings.

The ingredients for Pumpkin Crockpot Chili are:

1 1/2 lbs mixed variety of dried beans (I used yellow eye, African red beans, and flageolet ? but I would think a mix of black, kidney, and pinto beans would work well)

28 oz can crushed tomatoes

1 15 oz can pumpkin puree

2 serrano chiles, minced

3 chipotle chiles in adobo, minced

4 c vegetable stock

1-2 c water

1 onion, chopped

3 cloves garlic, minced

1 1/2 T cumin

1/2 cinnamon stick

2 t ground coriander

2-3 t salt (taste)

1 1/2 T chili powder

Several dashes of Tabasco

Garnishes:

Shredded cheese

Cilantro

Sour cream

Here is how you make Pumpkin Crockpot Chili:

Rinse the beans, and soak overnight. Rinse again and place beans in slow cooker. Add rest of ingredients and stir well. Cook on low for 8 hours or until beans are tender. Taste and adjust seasonings if necessary. Serve topped with desired garnishes. Serves 8.http://tastyeatsathome.wordpress.com/2009/09/09/vegetarian-bean-and-pumpkin-chili-plus-a-gluten-free-cheddar-serrano-biscuit/Number of Servings: 8Recipe submitted by SparkPeople user KAYNALA.

The nutritional information for Pumpkin Crockpot Chili is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 137.0

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 924.9 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 8.3 g
• Protein: 7.0 g

The dietary needs meet for Pumpkin Crockpot Chili is Gluten Free