Cooking with Kelly: Crock Pot Pumpkin Quinoa Chili Recipe

I do not like being cold. It's one of the worst sensations on planet earth in my opinion. The only redeeming factor about the fact that it's getting a little bit colder every morning when I take out the dog is that I am highly motivated to make hot, filling meals like stews, soups and most of all, chili. I make a lot of chili in the crock pot (see: Crock pot vegetarian chili and vegan quinoa and sweet potato chili) but as a self-professed

Crock Pot Pumpkin Quinoa Chili Recipe

1 small pumpkin (look for pie pumpkins)
1 onion, chopped

Before

3 gloves diced garlic
1 can diced tomatoes
1 can black beans
1 can pinto beans
1 can white beans
1 can tomato paste
1 small can mushrooms
1 can of sweet corn
1 cup rinsed quinoa
16 ounces stock (I used chicken)
2 chicken breasts, chopped
1 tablespoon sriracha sauce
1 tablespoon pumpkin pie spice
2 tablespoons cumin
2 tablespoons chili powder
Cilantro, cheese and chopped onion for topping

Crock pot recipes are so easy. Dissecting the pumpkin was a hardest part, and made me feel like Dexter. The easiest method is to treat it like a melon - cut off the top and bottom and cut it in half, then remove (and save!) the seeds. Remove the skin with a vegetable peeler. I steamed and smashed half of it to add creaminess, but that's your call.

I do, however, recommend draining and rinsing the beans, corn and mushrooms to remove excess sodium. Then everything goes in the pot on low for eight hours. Taste it when you get home, add more spice, salt or liquid based on your preferences, then let it cook another half an hour together and serve.