Slow Cooker Pumpkin Sausage Chili

• Gluten free

• Meat

  • 1 lb Italian pork sausage, mild

• Produce

  • 1 15 oz can Black beans
  • 1/4 tsp Coriander
  • 3 cloves Garlic
  • 1 Green bell pepper
  • 15 oz Pumpkin puree, canned
  • 1 Red bell pepper
  • 15 oz Tomato, canned
  • 1 15 oz can White beans
  • 1 Yellow onion

• Canned Goods

  • 4 cups Chicken broth
  • 7 oz Chilis, canned green fire roasted

• Baking & Spices

  • 1/2 tsp Chili powder
  • 1/2 tsp Pumpkin pie spice
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on aberdeenskitchen.com

Description

Ingredients

• 1 lb mild Italian pork sausage
• 15 oz canned pumpkin puree
• 15 oz canned diced tomato
• 15 oz can black beans, drained
• 15 oz can white beans, drained
• 7 oz canned green fire roasted chilis, drained
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• ½ teaspoon pumpkin pie spice
• ½ teaspoon cumin
• ½ teaspoon chili powder
• ¼ teaspoon coriander
• 4 cups chicken broth
• 2 tablespoons olive oil
• salt and pepper to taste

Directions

• Turn your slow cooker on high. In a large skillet, heat olive oil over medium high heat. Add Italian sausage, sprinkle with a pinch of salt and pepper, and cook 5-7 minutes, stirring frequently until cooked through and no longer pink.
• Add cooked sausage and the rest of the ingredients into the the slow cooker. Stir until combined. Cook for 3 to 4 hours, depending on your slow cooker.
• Garnish with chives, sour cream, and a a sprinkle of cheddar and monterey jack cheese.