FAVORITE FALL CHILI

When the leaves start changing, the crockpot comes out. One of my favorite recipes for fall is Crowd-Pleaser Pumpkin Chili. It's my tailgate staple when watching the Broncos! It's easily doubled for a crowd. Start it early in the morning and your house will smell great by afternoon game time. Plus, no one ever suspects how healthy this chili really is.

If you're on my diet, State of Slim, this recipe is Phase 1 friendly. Phase 2 and 3 can add kidney beans if you want.

1 pound extra-lean ground beef or turkey breast

1 yellow onion, chopped

2 green bell peppers, chopped

1 fresh jalapeno chile pepper, seeded and chopped (optional), wear plastic gloves when handling

2 cloves garlic

1 can (15 ounces) unsweetened pumpkin puree

1 can (14 ounces) diced tomatoes

1 tablespoon chili powder (or more to taste)

1 teaspoon ground cumin

2 teaspoons salt

 Freshly ground black pepper

Instructions

1. Coat a large skillet with cooking spray and heat over medium heat Add the ground meat, breaking it up into pieces, and cook until browned, about 8 to 10 minutes.
2. In a 3- to 4-quart slow cooker, combine the ground meat, onion, bell peppers, jalapeno pepper (if using), garlic, pumpkin puree, tomatoes, chili powder, cumin, salt, black pepper to taste, and 1 cup water. Cover and cook on low heat for 6 to 7 hours, until the vegetables are tender. Stir to combine the ingredients, ladle into bowls, and serve hot.