This might be one of my all time favorite chilis for the fall—it combines the classic beans and meat, but with a fun pumpkin twist! I have made this recipe in both the slow cooker and the instant pot; both are delicious! It’s warm and comforting, and my little guy will eat this most days :).
I follow the recipe exactly as written, except I bump up the spices as follows: 1.5 T cumin, 1.5 T chili powder and I also add a teaspoon of pumpkin pie spice and a pinch of cayenne. The pumpkin pie spice really brings out the natural flavor of pumpkin purée.
I topped this with cilantro, green onions and a dollop of plain Greek yogurt! And served with cornbread. Enjoy beautiful mamas! Embrace everything FALL! Xoxo