The perfect fall chili your whole family will love. This simple Crockpot Pumpkin Chili is the perfect Sunday Comfort Food for a chilly fall day (or warm if you’re in Florida.) If you are questioning the whole pumpkin and chili idea–trust me it’s goes perfect together and I’ve been making this chili for 5 years now! So take out all your fall decorations and cook this chili for dinner.
The other day as my husband and I were going on our weekly date night (to pick up to go to eat at our house) I told him I could not believe it was October already. Where did the time go? Well, we all know the answer to that–but really it’s shocking to say the least. In March, I took on the task of planting vegetables. I successfully grew eggplants, okra, and many seasonings. This was huge for me as I had never grown any food before–and to see them and eat them was huge.
2 cloves of Garlic
1 sweet Onion
1.3 lbs of Ground Turkey
7 oz of Chicken Maple Sausage chopped—I used patties
8 oz Pure Pumpkin
2 cans of Kidney Beans
1 can 26 ounces of Tomato Sauce
1 can 27 ounces of Diced Tomatoes
2T Chili Powder
1/4 tsp Smoked Paprika
1/2 tsp Cumin
2 tsp of Brown Sugar
Salt and Pepper to taste
Place olive oil in a pan on medium heat, once hot place onions and garlic and saute for 2 minutes. Brown the turkey and sausage. Add the rest of the ingredients to your crock pot. After the turkey and sausage are finished, drain and place in crock pot. Stir together and cook on High for 4 hours. I served it over top a delicious cornbread waffle!