Soups
Slow Cooker Pumpkin Pinto Chili
Jenn Bare's slow-cooker soups. About 8-9 hours on Low or 6 hours on High in the crock, serves 12.
Written byJenn Bare
Method
Step by step
- 01
In a colander or sieve, rinse and sort through the pinto beans. Check for any unwanted debris and discard.
- 02
Pour rinsed beans into a 4-6 quart slow cooker. Add ham hock, diced onion, & chicken stock.
- 03
Strain the adobo sauce from the can of chipotle’s and add all of the sauce into the pot.
- 04
Depending on the level of “spice” you desire, chop individual chipotle’s and add into the pot.
- 05
Cover. Cook on Low for 8 – 9 hours or on High for 6 hours.
- 06
After the beans are tender, remove the bone from the ham hock and add the ham back into the pot.
- 07
Stir in the pumpkin, chili powder, & all-spice. Cook on low for additional 30 minutes, then keep warm until ready to serve.
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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