Happy Monday, Loves! I hope everyone had a wonderful, relaxing weekend. I don't know about you, but I experience a bit of culture shock each Monday; missing the lazy Sunday I had just hours earlier. By five o'clock I'm ready to come home to an easy, hearty meal. My go-to, especially in the winter, is a chili or stew that can take care of itself in a slower cooker all day.
Today I'm making a Venison Chili with the addition of pureed pumpkin. This new addition is perfect with the savory spices of Chili.
1 Can Pinto Beans (Drained); 1 Can Red Kidney Beans (Drained); 1 Can Corn (Drained)
1 Can Organic Pumpkin; 1 lb Browned Ground Venison
1 Box Beef Broth; 2 Cups Water; 1 Can Mexican Diced Tomatoes; 1 Can Diced Tomatoes
Feel free to spice this up as you'd like. I used 1/2 packet of chili seasoning, 1/2 packet of Fiesta Ranch, and 2.5 tbs of a Red Chili Flakes, Cumin, Garlic Salt, Onion Flakes mix.
Directions
Mix all ingredients together in Crock Pot and cook on low for 4 hours. If you want to cook this quickly you can also mix everything in a pot on the stove, and cook for 30-35 minute on medium - high.
Do y'all have any twists on the classic chili?
your blog design is so cute! and i love chili...if i ever decide to cook i am totally making this!
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