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Crockpot Chili Recipe – Slow Cooker Chili with PUMPKIN Cornbread | Slow Cooker Recipes | Vegetarian! Hey everyone! It’s time to warm up this season with this EASY CROCKPOT Chili and Pumpkin cornbread MEAL! Be sure to tweek this meal to your liking!
INGREDIENTS NEEDED!
SEASONINGS:
TRI COLOR PEPPERS (1 cup)
ONIONS (1 CUP chopped)
MINCED GARLIC (1/2 tsp)
CHILI SEASONING (1 pack)
CUMIN (1 tsp)
SMOKED PAPRIKA (1 tsp)
CAYENNE (1/2 – 1 tsp)
GARLIC POWDER (1 tsp)
ONION POWDER (1 tsp)
PEPPER (1/2 – 1 tsp)
SALT (1/2 – 1 tsp)
BROWN SUGAR (2 – 3 tbsp)
CHILI BASE:
BLACK BEANSCHILI KIDNEY BEANS (15oz)
WHITE BEANS (150z)
PORK AND BEANS (maple flavor) (10oz)
ROTEL with CHILES (10oz)
PUMPKIN CORN BREAD:
JIFFY CORN BREAD (honey) (1box)
EGG (1)
ALMOND MILK – ANY MILK (1/3 cup)
PUMPKIN PURE’ (1 cup)
PUMPKIN SPICE SEASONING (1 – 2 tbsp)
DIRECTIONS:
Cook chili on high for 1 1/2 – 2 hr
Pour cornbread mix on top evenly
Cook on high for 1 1/2 – 2hr
Check cornbread in an hour, If the fork is not clean, continue to cook
Thanks for your support! ENJOY!
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