Monika and I decided to do a sort of pumpkin-themed dinner after one of our quizzes last week! As luck would have it, I happened upon the cutest crockpot in the world a couple weeks ago, and it was on sale for <$20! Needless to say (after reading some reviews online), I brought it home with me.
Ain’t it adorable!?
I was originally going to try to recreate one of my favorite food truck of all time because I really miss their food, but driving 9 hours to visit a food truck is hardly reasonable when I’m supposed to be in school to learn to save lives. In any case, I unfortunately ran out of turkey when I made the Thai Turkey Zucchini Meatballs, so I figured I should just use up the ingredients I already had before I went and spent more money. The recipe for this was adapted from here!
Nutritional Info: (makes 16 [big] servings) 152 cal, 14g CHO’s, 6g fat, 13g protein, 4g fiber, 514mg sodium per serving!
Pumpkin Beef & Chicken Chili
Ingredients:
-1 tbsp EVOO
-1 lb. lean ground beef (91%)
-8 chicken hot dogs, diced
-1 14 oz. can diced tomatoes w/ garlic + onion
-1 14 oz. can diced tomatoes w/ no salt
-1 15 oz. can chili beans
-1 15 oz. can black beans
-1 15.5 oz can pumpkin
-freshly ground black pepper
-1 tbsp brown sugar
-cinnamon
-paprika
-cumin
-cayenne pepper
-ground ginger
-ground cloves
-ground nutmeg
Instructions:
1) Heat EVOO in a large skillet over medium heat and brown the beef, stirring often until crumbly and no longer pink. Drain + discard any fat.
2) Dice up the chicken hot dogs.
3) Transfer beef + chicken to the crockpot and stir in the diced tomatoes, pumpkin, chili beans, black beans, brown sugar and all spices.
4) Set cooker to “Low,” cover and cook for at least 3 hours.
