It was the yum. And it looked like this:
In an “I can’t even blame it on too much wine” moment, I left the chili in the crock pot overnight on the “Warm” setting. Did you know you can burn things in a crock pot?
Yup. You can.
Fortunately, I was able to spoon out most of the burnt part of the remaining chili, and save the part that hadn’t yet been charred. And I ate it for lunch today. Still good. Would have been even better with some Jesus Cornbread.
Crock Pot Pumpkin Chicken Chili
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 medium bell peppers (your choice of color)
- 1 pound ground chicken (or turkey or beef)
- 1tbsp chili powder
- 1 tbsp cumin
- 1 tsp cinnamon
- 1 tsp Mexican oregano
- 1 small can diced green chilies
- 15 oz can black beans, drained and rinsed
- 15 oz can kidney beans, drained and rinsed
- 28 oz can crushed tomatoes
- 14 oz can diced tomatoes
- 15 oz can pumpkin puree or 2 cups homemade
- Brown the meat with the seasonings
- Dump meat and all other ingredients into crock pot and cook on low for 6-8 hours
- Garnish with sour cream, onions, cilantro, cheese, etc.
- Pro tip: Do not leave the remaining chili in the crock pot overnight like I did.