Ingredients
- 1 can (28 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained, rinsed
- 1 can (15 oz) cannellini beans, drained, rinsed
- 1 can (15 oz) canned pumpkin (not pumpkin pie mix)
- 1 can (4.5 oz) chopped green chiles
- 1 1/2 cups vegetable broth (from 32-oz carton)
- 1/2 cup chopped onion
- 3 cloves garlic, finely chopped
- 4 teaspoons chili powder
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
Directions
- Spray 5-quart slow cooker with cooking spray.
- Add ingredients to slow cooker; stir to combine. Cover; cook on High heat setting 3 1/2 to 4 hours or on Low heat setting 7 to 8 hours.
Notes
- Top with shredded Cheddar cheese, chopped green onions, sour cream or pepita seeds.
Source
https://www.pillsbury.com/recipes/slow-cooker-pumpkin-chili/baa6eba5-d3f7-4acc-8749-3e5963106a7e
