My cooking club theme this month was “Soup’s On!” and we all made soup, stew, or chili. I brought this White Bean Pumpkin Chili, and we also enjoyed Broccoli Cheddar Soup, Butternut Squash Apple Soup, Beef Stew, and Blueberry Soup served over vanilla ice cream for dessert. Many spoons were used and a good time was had by all.
I saw this Crockpot Turkey White Bean Pumpkin Chili on Skinny Taste, and wanted to make a vegetarian version. I also swapped a jalapeno pepper for the canned chilis. The chili came out great, and the beans were nice and soft and made the chili thick. The recipe is easy, and remember that the crockpot can cook while you sleep!
Crockpot White Bean Pumpkin Chili
1 T canola oil
1 large onion, diced
2 t minced garlic
1 jalapeno, deseeded and diced
1 T cumin
2 (15 oz.) cans white beans, rinsed and drained
1 (15 oz.) can pumpkin
3 c. vegetable broth
1 T chili powder
Heat oil in a large frying pan, and saute onion, garlic, and pepper for 10-15 minutes, until lightly browned. Stir in cumin. Place mixture in a crockpot, and add beans, pumpkin, broth, and chili powder. Cook on low for 8 hours.
-Adapted from Skinny Taste