Black Bean Pumpkin Chipotle Chili

Ohhhh I LOVE CHILI!! Give me all the chili. I don't think I've ever met a chili I didn't eat!! Seriously! What's not to love? It's warm, comforting, healthy and makes great as leftover lunches and freezer meals. Plus...they usually only take 15 mins to make. AND you can make them in a crock pot. Mind Blown. Make sure that you take advantage of your crockpot, especially this fall/winter. It will be a lifesaver!

"I've been making this chili since you sent it to me a few years ago!" –Carly, my sister

You can add chicken, pulled pork, ground beef to this as well as cheese and sour cream, but it doesn't need it (trust me on this). Making it vegan is healthier and it's still delicious! So go ahead and add whatever you like...but be mindful about how much meat/dairy you're adding! Adding a few veggie meals a week can boost your energy more than you'd imagine!

Black Bean Pumpkin Chipotle Chili

Ingredients

Remember...you can make this a crock pot meal easily! Don't have time in the morning? Put everything in the pot except the broth the night before. Plug it in and add the broth before you head out for the day! I also recommend making a side of brown rice to go with this, yum!

**Note - you can also swap the spices for 2 Tbsp of your favorite chili seasonings**

• 1 15oz can of black beans, drained/rinsed/drained again

• 1 15oz can of packed pumpkin

• 1 28oz can of fire roasted diced tomatoes

• 1 can of Adobo chipotle peppers in sauce (see amount in directions)

• 2 ribs of celery, chopped

• 2 carrots, chopped

• 2 large cloves of garlic, diced

• 1 medium onion, diced or chopped

• 4 cups (1 box) of broth (chicken, veggie or beef)

• 1 cup of frozen corn

• 1 Tbsp ground cumin

• 1 Tbsp smoked paprika

• 1 Tsp ground corriander

• 4 Tbsp Extra Virgin Olive Oil (EVOO)

• Salt, pepper to taste

Directions

(For stovetop. Dump all ingredients into a crockpot and set on high for the day if using the crockpot)

1. Grab a large pot and turn the heat on medium. Add 4 Tbsp EVOO.

2. Add the onion, garlic, celery & carrots to the pot and simmer for about 10 minutes.

3. Add the corn, black beans, pumpkin, tomatoes, corn, spices and broth.

4. Add the chipotle peppers according to your taste. Peppers will be very spicy and the sauce is more mild. Start with 3 tsp of sauce and add the peppers in later if it's not spicy enough!

5. Simmer on medium for 20 minutes.

Serve it up with some rice and add any toppings to this that you wish! SO GOOD! Don't forget to package up the leftovers for lunch and/or as a freezer meal.

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