Slow cooker pumpkin black bean chicken chili, from Eat at Home
When canned pumpkin purée goes on sale every October, I fill the pantry so I can make soups and breads right through the winter. If you have canned pumpkin and a rotisserie chicken, or leftover roast or baked chicken, you can toss them into the slow cooker with a few more ingredients from the pantry, and five hours later, you'll have this gorgeous chili that's sure to please the entire family. If you're serving this for a grown-up crowd, you can add a few shakes of hot sauce, to your taste.
I love a good chili. This is a combination I've never tried. Can't wait to give this a whirl after the holidays.
I didn't buy any this year, because I still had two cans from last year!
Kristi, this is one of my favorite combinations! I know you'll love it.
Pam, get cooking! I don't love sweet pumpkin (or squash) dishes, but I do like the convenience of the canned pumpkin puree in savory soups and stews.