Pumpkin Venison Chili

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?