½cuppumpkin pureefrom a can, not pumpkin pie filling
5Tablespoonschili powder
salt and pepper to taste
Instructions
Add everything to your slow cooker. Stir, then cover and turn on low for 6 hours. Before serving, use a fork to break apart the tomatoes if needed. Usually, they will have already done so on their own, but just in case your family doesn't like big chunks you can break them up more!
When ready to serve, enjoy with sour cream (or greek yogurt), shredded cheese, and diced onions. ENJOY!
Notes
Add cooked ground beef if you want some meat in your chili.
Before serving, check to see if the tomatoes have broken apart on their own. If they haven’t, use a strong fork to complete the process. They should be in bite sized chunks; they won’t be completely even and that’s okay. Chili is allowed to be “rustic”!
Double check to make sure you’re using pumpkin puree, not pumpkin pie mix!
Like a little extra heat in your chili? Some members of my family put a little hot sauce on theirs. You can also add a dash of cayenne pepper!