Slow Cooker Pumpkin Pinto Chili

My friends at Hurst Beans sent me this recipe for Pumpkin Pinto Chili and it sounds delicious!  This Halloween, I’m in a new neighborhood where everyone serves food and goodies to the adults who take the kids trick-or-treating.  This is on my Halloween menu! (double batch)  I think pumpkin is great in just about anything….what do you think?

1. In a colander or sieve, rinse and sort through the pinto beans. Check for any unwanted debris and discard.
2. Pour rinsed beans into a 4-6 quart slow cooker. Add ham hock, diced onion, & chicken stock.
3. Strain the adobo sauce from the can of chipotle’s and add all of the sauce into the pot.
4. Depending on the level of “spice” you desire, chop individual chipotle’s and add into the pot.
5. Cover. Cook on Low for 8 – 9 hours or on High for 6 hours.
6. After the beans are tender, remove the bone from the ham hock and add the ham back into the pot.
7. Stir in the pumpkin, chili powder, & all-spice. Cook on low for additional 30 minutes, then keep warm until ready to serve.

Happy Crocking!

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XOXO,

Jenn