I wanted to share this lovely recipe that I found for black bean and pumpkin chili that inspired me. Click on the link below to be directed to Taste of Home for the recipe. I never follow a recipe exactly. This is probably why I am not a great baker. But I used this recipe as a suggestion and then jazzed it up a bit. I used both chicken thighs and breasts. I find chicken that is cooked a long time just dries out, so I thought the thighs would keep a little more moisture. I also used my Penzey's chipotle powder and cilantro. The chipotle made the dish more spicy than it was originally intended. I didn't have cumin powder, so I used cumin seed. I made a double batch and sent one crock pot to school with Gabriel for teacher appreciation day and then we have been eating off the other batch ourselves all week. I got rave reviews from the teachers at The Learning Center. The taste is unique with the pumpkin in it, but because I used chipotle powder, it still tasted like chili. But it also tasted like fall to me because it was warm comfort food, and of course had the pumpkin flavor.
Black Bean 'n' Pumpkin Chili Recipe Taste of Home Recipes