The contrast of pumpkin and black beans against spicy, slow-cooked tomatoes gives this chili layers of earthy flavor to warm you up on a cold day. This slow-cooker recipe is a weeknight hit but can also serve as a hearty first course at your next dinner party.
2 pounds diced pumpkin
1 yellow onion, chopped
3 garlic cloves, minced
1 tablespoon Sriracha
One 14.5 ounce can diced tomatoes
One 28 ounce can crushed tomatoes
2 cups water
1 cup apple juice
5 tablespoons chili powder
1 tablespoon salt
4 cups cooked black beans (rinse and drain if canned)
Place pumpkin, onion, garlic, Sriracha, diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt, and black beans in slow cooker. Cook on low for 7-8 hours, stirring occasionally, until chili reaches desired consistency.
(Yields: 8 servings; Ready In: 8 hours)