As soon as the chill of autumn hits the air I feel compelled to make soups. I drag “the big pot” out of the back of the cupboard and it stays handy until the end of spring. Usually, I’ll make some kind of soup, at least once a week, throughout fall and winter, and this recipe for Pumpkin Chili served with Cornbread Waffles has been a family favorite on repeat for years.
We’re big on tradition in our home and every Halloween we like a big pot of some kind of chili simmering all day. I’ll be making this pumpkin chili recipe for our party again this year. After all, the recipe always gets raves and I bet your family will love it, too.
In particular, it’s perfect for Halloween because it’s family friendly comfort food with lots of protein and just look at all these veggies; tomato, peppers, onion, beans, chilies and pumpkin. This is practically virtuous! Put it in your crockpot in the morning and you’re set for supper in the afternoon. Additionally, the extra protein helps ward off the sugar bomb meltdowns later after trick-or-treating.
It’s very thick, more like a stew, really. Then to give it a little va-va-voom I serve it over corn bread waffles. Ridiculously good? I know!
SLOW COOKER PUMPKIN CHILI
Yield: 8 servings Prep time: 20 minutes Cook time: 4 to 8 hours
The preparation for this delicious chili comes together really quickly. Other than browning the sausage and onion, most of your time will be spent opening cans.
What You’ll Need:
- 1 pound sweet Italian sausage
- 1 large sweet onion
- 1 (6 ounce) can tomato paste
- 1 (14 ounce) bag frozen red, yellow and green bell peppers blend – thawed
- 1 (14.5 ounce) can of tomato sauce
- 1 (14.5 ounce) can ounces of diced tomatoes
- 3 cups cooked beans OR 2 (14 ounce) cans of beans – your choice of kidney, garbanzos or black beans
- 1 (4 ounce) can of green chilies
- 2 tablespoons chili powder or more to taste
- 1 tablespoon cumin
- 1 (15 ounce can) pure pumpkin puree – not pumpkin pie mix
- Corn bread waffles – recipe below
- Sour cream and cheddar cheese – optional garnish.
- In a medium skillet, brown the sausage with the chopped onions until meat is nearly cooked through and onions are translucent.
- Next, add the tomato paste, mix it all together and continue to sauté until the tomato paste is lightly browned and caramelized in spots. Do not burn this!
- Finally, place the meat, onions and tomato in the slow cooker. Then add the remaining ingredients to the slow cooker and give it a good stir.
- Set it on HIGH for 4-5 hours or LOW for 8 hours. Serve over corn bread waffles garnished with sour cream and shredded cheese.
A note for soup and chili lovers – Nothing is better or easier than making soup in a great crockpot. If you’re in the market for a new one, here’s one I can personally recommend – Hamilton Beach 33182A Slow Cooker, 8-Quart
Corn Bread Waffles
There is a time and place for baking from scratch. Tonight isn’t one of them.
What You’ll Need:
- 1 package Jiffy corn muffin mix
- 1 egg
- 3/4 cup milk
- 2 tablespoons butter, melted
- Pre -heat your waffle iron.
- Blend all ingredients together, batter will be lumpy, that’s okay.
- Place about 1/3 cup waffle batter in each well of the iron. They’re done when you no longer see steam coming from the iron. Too easy, but take the credit anyway.
If you wanted to serve the chili as soup rather than stew, just add a can of beef or chicken broth and make corn muffins instead. Easy peasy.
Happy Fall, Y’all!
Categories – Food, beans, crockpot, soup,
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